This dish serves 2-3 people. Some ingredients on the list may be hard to find where you live. Especially the trassi paste. Try to find them, it's worth it.
Wash 180g jasmine rice, then boil according to instructions, drain and leave for 5 minutes to steam. Fluff up the rice, then spread out on a surface (like a large plate) and keep in the fridge until needed.
Make a paste from 50g shallots, peeled and finely chopped; a clove of garlic, peeled and finely chopped; a red chili pepper, deseeded and finely chopped; 2 teaspoons trassi (terasi) paste; and 1 tablespoon vegetable oil. Put all of this in a pestle and grind it to a paste with a mortar; or if you have no pestle and mortar, blend it in a blender.
Chop a baby bok choi and about 100 grams' worth of white cabbage. Crush a peeled garlic clove. Beat 2 eggs. Heat 2 tablespoons vegetable oil in a wok. Throw in the clove and fry for 1 minute. Then add the eggs. They will set very quickly. While the top is still liquid, break up the egg. Fry a little more until the egg starts browning, then add the paste you made. Fry 1 minute. Add the veggies you chopped and stir-fry for 4 minutes.
At the same time, in a skillet, heat 1 tablespoon vegetable oil, get 2 or 3 eggs, depending on how many people are eating, and fry them sunny side up.
Add the rice to the wok and heat through. Add 2 tablespoons of ketjap manis (kecap manis) and 2 teaspoons of soy sauce. Cut a small red pepper into rings, and cut 4 spring onions (white part). Add all of this to the wok. Stir once more.
Divide the contents of the wok over three plates and top each plate with a fried egg. Serve with seroendeng (serundeng, grated fried coconut mixed with peanuts) and kroepoek (krupuk, prawn crackers).
