Crispy Egg Fried Rice

Ingredients

• 2carrots
• 1onion
• 3 clovesgarlic
• 10 gginger
• 8eggs
• 1chilli
• 1 bunchcoriander
• 440 gbasmati rice
• 190 gnasi goreng paste
• 250 gpak choi
• 2spring onions
• to tastevegetable oil

Instructions

1. 1

   Cook the rice

   Rinse the rice, then boil it in twice its volume of water until cooked.

2. 2

   Prepare the vegetables

   Grate the carrots and ginger. Finely slice the chilli, garlic, onion and coriander stalks. Slice the pak choi, keeping its white stalks separate from the leaves.

3. 3

   Fry the aromatics

   Heat some vegetable oil in a large pan. Fry the onion and garlic until softened, then add the ginger and chilli and cook until they soften. Stir in the coriander stalks and grated carrot, cook for about a minute, then add the cooked rice.

4. 4

   Add the paste

   Mix the rice with the vegetables, then stir through the nasi goreng paste until evenly combined.

5. 5

   Cook the pak choi

   Add the pak choi stalks and cook for 3 minutes. Stir in the leaves afterwards.

6. 6

   Finish the rice

   Mix everything together, cook for a further minute, then take the pan off the heat.

7. 7

   Serve with eggs

   Serve the rice piping hot, topped with fried eggs. Break into the runny yolks as you eat.

What is nasi goreng?

Nasi goreng is an Indonesian fried-rice dish, usually seasoned with a savoury, often spicy paste and served with a fried egg. It is a practical way to make a meal from rice and whatever vegetables are on hand.

This version builds flavour from garlic, ginger, chilli and coriander, with ready-made nasi goreng paste doing much of the seasoning work. Pak choi adds leafy greens, while the eggs make each serving more filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 25g protein, 103g carbs, 16g fat.

Most of the carbohydrates come from the basmati rice, while the eggs contribute much of the protein and fat. The oil and nasi goreng paste also add fat and can contribute salt; balance the plate with extra vegetables or a crisp side salad.

Get the rice ready

Rinsing: Wash the rice before boiling to remove loose surface starch. The recipe uses twice the rice's volume of water; cook until tender, then let excess moisture evaporate so the grains are easier to stir-fry.

Timing: If you have cooked rice ready, use it for an even quicker meal. Rice that has cooled and dried a little is less likely to clump in the pan.

Build the flavour

Aromatics: Give the onion and garlic time to soften before adding ginger and chilli. This gentle start helps their flavours spread through the oil without letting the garlic catch.

Coriander: Add the stalks with the carrot, as directed, and keep the leaves for serving if you like. The stalks bring a fresh, savoury note to the rice.

Use the paste well

Nasi goreng paste: Stir it through the rice until the grains are evenly coated. Paste strength and saltiness vary by brand, so taste before adding any extra seasoning.

Pan space: A large pan makes it easier to mix the rice and vegetables without crushing them. If the pan is crowded, stir in batches.

Keep the greens fresh

Pak choi stalks: Add the white parts first because they take longer to soften. The recipe gives them 3 minutes before the leaves go in.

Leaves: Stir these in near the end and cook for just a further minute overall. They should wilt while retaining some colour and texture.

Finish and serve

Eggs: The method calls for fried eggs on top but does not give a separate frying time. Cook them to your preferred doneness, keeping the yolks runny if you want them to mingle with the rice.

To serve: Divide the hot rice among plates and top with the eggs. The listed spring onions can be sliced for a fresh garnish.

Recipe notes & tips

• Rinse the rice before boiling to remove loose surface starch.
• Keep the pak choi stalks and leaves separate so you can add them at different times.
• Use a large pan so the rice is easy to turn through the paste.
• Taste the rice after adding the paste before deciding whether it needs extra seasoning.
• Fry the eggs separately and add them just before serving for the best contrast with the hot rice.

Variations

• More heat: Add extra sliced chilli or leave some of its seeds in.
• Fresh finish: Scatter chopped coriander leaves over the plated rice.
• Vegetable boost: Stir in sliced mushrooms or peas with the carrots.
• Crispier rice: Let the cooked rice sit undisturbed in the pan briefly before turning it.
• Milder flavour: Use less chilli and choose a milder nasi goreng paste.

Common mistakes to avoid

• Wet rice: Excess water can make the dish claggy; drain any remaining water and let the rice steam off before adding it.
• Burnt garlic: Garlic can catch quickly; soften it over moderate heat and keep it moving.
• Crowded pan: Too much rice at once makes mixing difficult; work in batches if needed.
• Overcooked leaves: Pak choi leaves wilt quickly; add them after the stalks have cooked for 3 minutes.
• Unseasoned bites: Paste can gather in patches; mix thoroughly so it coats the rice evenly.

How to store

Cool leftovers promptly and store in an airtight container in the fridge for up to 2 days. Reheat until steaming hot, adding a splash of water if the rice has dried out; cook fresh eggs for serving rather than storing them on the rice.

Frequently asked questions