Nasi goreng

It was the San Franciscan street-vendor version of this Indonesian classic that snagged on my rice DNA. I love the twisted luxury of a crisp fried egg oozing rich salted yolk into the sweet tangy rice. The key is the kecap manis (Indonesian sweet soy sauce). Invest in some and – whether you have a few cups of leftover rice or you cook from scratch – you’ll be minutes away from a classic pimped rice dish.