Fried Rice with Crispy Fried Egg

Nasi Goreng


Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Nasi goreng is an addictive rice stir-fry that’s topped with a fried egg. I couldn’t stop eating it in Malaysia and found it easy to replicate at home. Traditional recipes can include a complicated base involving shrimp paste, fried anchovies and an ingredient list as long as your arm, but sometimes less is more. This recipe is less fish-fragrant and I’ve thrown in chopped pineapple for a fresh flavour.


  • 400 g 14 oz) basmati rice
  • 1 tbsp tamarind purée
  • 4 tbsp sweet soy sauce (kecap manis)
  • 1 tbsp fish sauce
  • 2 garlic cloves
  • 2 shallots
  • handful coriander (cilantro), stalks and leaves
  • 3 cm ( inch) ginger
  • 2 tbsp vegetable oil
  • 1 red thumb-sized chilli, thinly sliced
  • 100 g ( oz) green beans, chopped
  • 50 g 2 oz) pineapple, chopped
  • 4 eggs


Boil the rice until al dente, about 8 minutes, then drain.

In a small bowl, mix together the tamarind purée, kecap manis and fish sauce.

Place the garlic, shallots, the coriander stalks and ginger in a food processor and pulse until chopped.

Heat 1 tablespoon oil in a wok and fry the chopped garlic mixture and the chilli for 2–3 minutes. Add the beans and pineapple, fry for 2 minutes, then add the rice. Pour in the tamarind mixture and toss together so that it coats the rice. Remove from the heat.

Heat the remaining tablespoon of oil in a large frying pan until very hot. Crack in the eggs and fry over a high heat for 1 minute until the whites are crispy at the edges, but the yolks soft.

Spoon the rice into four bowls, then top each with a fried egg, a sprinkling of the crispy fried shallots and coriander leaves. Serve with slices of cucumber and lime wedges.