“It is no wonder that Indonesians eat nasi goreng for breakfast, lunch, and dinner,” says Lara Lee, the author of Coconut and Sambal: Recipes from My Indonesian Kitchen. Leftover rice is transformed into an umami-laden fried rice topped with a crispy fried egg and a side of crunchy kerupuk (savory prawn crackers that stimulate the appetite). Named as one of Indonesia’s national dishes and described by some as the world’s greatest comfort food, nasi goreng is often seasoned with a combination of light soy, the fermented sweet soy sauce kecap manis, chiles, turmeric, and white pepper. Lee’s version is a feast of texture and flavor, adding the fresh citrusy zing of the lemongrass and makrut lime to the sambal matah, a beloved condiment eaten all over the island of Bali. (If you want to make it vegan, simply omit the fried egg.)