Nasi Goreng (Indonesian Fried Rice)

1 cup uncooked white rice

1 tablespoon vegetable oil

2 eggs, beaten

salt to taste

½ cup onion, chopped

1 teaspoon dried minced garlic

1 teaspoon crushed red pepper

1 tablespoon soy sauce, divided, or to taste

8 grape tomatoes, halved

6 slices cucumber

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Heat oil in a skillet over medium heat. Pour in eggs. Cook, tilting the pan occasionally, until edges are nearly dry, about 3 minutes. Season with salt. Flip and continue cooking until eggs are set, about 2 minutes more. Flip eggs on to a cutting board; roll up like a crepe and slice into strips.

Place onion, garlic, and red pepper in the same skillet over medium-high heat. Saute until fragrant, about 4 minutes. Add egg strips, 1 1/2 teaspoons soy sauce, and a pinch of salt. Saute until well combined, about 2 minutes.

Mix the rice and remaining soy sauce into the egg mixture. Saute until rice is well coated in sauce, about 3 minutes. Mix in tomatoes. Serve on a plate with cucumbers as garnish.