On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.Chicken Nasi GorengServes 2 as a large main or 4 as a side2 skinless, boneless chicken thighs, cut into small, bite-sized cubes2 garlic cloves, peeled and thinly sliced8cm piece of galangal or ginger (about 40g), peeled and woody stem removed, finely chopped1 small banana shallot or 2 Thai shallots, peeled and thinly slicedHandful of green beans, chopped into small chunks2 spring onions, chopped into large chunks1⁄4 tsp ground turmeric95g jasmine or basmati rice, cooked and cooled (240g cooked weight)2 tbsp kecap manis1 1⁄2 tsp fish sauce2 tsp light soy sauceSea salt and white pepper, to tasteCoconut oil or sunflower oil, for frying2 duck or hen’s eggs1 tbsp fried shallots1⁄2 long red chili, thinly slicedKerupuk or prawn crackersSeason the chicken pieces with salt and white pepper. Heat 1 tablespoon of oil in a large frying pan or wok over a high heat and fry the chicken until cooked through, about 3 minutes. Remove and set aside.Add another tablespoon of oil to the pan, add the garlic, galangal or ginger and shallots and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric and cook for 1 minute.Add the rice to the pan, breaking up any clumps with a wooden spoon. Ensure all the ingredients are well combined and the rice is warmed through. Return the chicken to the pan. Season with the kecap manis, fish sauce, light soy sauce and a large pinch of white pepper, and extra salt if needed.Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tablespoon of oil. Once shimmering, crack the eggs directly into the oil. Cook for 2–3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.Divide the fried rice between two serving plates and garnish with the fried shallots, sliced chili and fried eggs on top. Serve with crackers.Is there a recipe you'd like to hear us make? Tell us about it at podcasts@food52.com.