Available on just about every Indonesian street and from some of the best restaurants throughout the nation, nasi goreng is a staple national dish. It shares the same humble beginnings as the myriad of other versions of fried rice seen throughout Asia as a way to avoid wasting cooked rice, of course, but the Indonesian versions tend towards being more fiery. Available just about any time of the day, it was traditionally served at breakfast and made by using the leftover rice from the previous evening meal with shallots, tomato, chilli and scraps of meat or prawn fried together with garlic, shrimp paste, spices and egg. Copious amounts of sweet soy sauce are drizzled in and caramelised throughout cooking, which adds to its distinctive smoky and earthy taste and smell. It varies significantly throughout the country as local versions have evolved to exploit local produce and local tastes. As a restaurant dish, it is generally served with sambal, crackers, satay or fried chicken and often topped with a fried egg, whilst more creative restaurants have developed elaborate twists serving it as an accompaniment to lobster or freshwater crayfish, for example.