Naso Goreng garnished with Sliced Omelet

Mince the garlic cloves and finely chop the onion into small pieces. Slice the celery twigs thinly and cut the ginger slices into thin strips or small dice.

Shred or dice the grilled chicken breast into bite-sized pieces, keeping it aside for assembly.

Heat the butter or margarine in a large skillet or wok over medium-high heat until melted and fragrant.

Add the minced garlic, chopped onion, celery, and ginger slices to the hot butter, stirring constantly to release their aromas.

Stir in the shrimp paste and crumbled bouillon cubes, mixing well until evenly distributed throughout the aromatics.

Add the cooked rice to the skillet, breaking up any clumps with the back of a spoon and stirring to coat evenly with the spice mixture.

Pour the soy sauce over the rice and toss everything together, ensuring the liquid is distributed evenly throughout.

Add the diced chicken breast and season with black or white pepper to taste, stirring gently to incorporate and warm through.

Prepare the sliced omelet garnish: beat 2 eggs in a bowl, then cook in a small buttered skillet over medium heat until set but still tender, approximately 3-4 minutes. Slide onto a cutting board and slice into thin strips.

Transfer the naso goreng to a serving platter or individual plates and top generously with the sliced omelet strips.