Indonesian Soy Sauce Fried Eggs

Heat oil in a wok or large skillet over medium-high heat until shimmering.

Crack eggs into the hot oil one at a time. They should sizzle immediately and bubble around the edges.

Fry eggs for 2-3 minutes until whites are set and edges are golden and crispy. The yolks can remain runny or be cooked to preference.

Remove eggs from the pan and set aside on a plate, keeping warm.

In the same pan with remaining oil, add sliced shallots and minced garlic. Stir-fry for 1-2 minutes until fragrant and lightly golden.

Add sliced chili if using and cook for another 30 seconds.

Add kecap manis, light soy sauce, palm sugar, and water to the pan. Stir to combine and bring to a gentle simmer.

Let the sauce bubble and reduce slightly for 1-2 minutes until it becomes glossy and syrupy.

Return the fried eggs to the pan and gently spoon the sauce over them, coating well.

Cook for another minute to warm through and let the eggs absorb the flavors.

Serve immediately over steamed rice, garnished with additional sliced chilies if desired.