Nasi Goreng

Preparation 

1. Bring the rice to a boil. Tip for the planners among us: Cook the rice in the morning or even the night before so that it is completely cooled. Perfect rice = perfect nasi! 
2. Fry the bacon in a dry wok over medium-high heat until crispy, remove and set aside. Leave about a tablespoon of bacon fat in the wok. 
3. Meanwhile, slice the spring onion and leeks as directed. 
4. Time for the eggs! Beat the eggs and fry them over low heat in the wok. When they are done, remove them from the wok and set them aside.
5. Increase the heat under the wok. Is the pan hot? Then add a little sunflower oil and fry the leeks briefly. 
6. Add the cooled rice to the wok and fry on high heat for about 2 minutes. 
7. Mix the crispy bacon and cooked egg into the rice. 
8. Add the 2 tablespoons of soy sauce and 3 tablespoons of sambal. Stir for a minute.
9. To serve: spoon the nasi into a bowl, press well, flip it onto a plate and voila, a perfect round of nasi. Then garnish it with some spring onion and sesame seeds for the finishing touch.