Lightly Spiced Malay-Style Egg-Fried Rice (similar to Nasi Goreng)

2013-03-09 14.47.26 2013-03-09 14.51.04 2013-03-09 15.08.15 2013-03-09 15.19.48 2013-03-09 19.33.00 2013-03-09 19.33.51 2013-03-09 19.34.33 2013-03-09 19.35.47 2013-03-09 19.48.15

Serves 4

This is how to make perfect egg-fried rice – a little labour intensive but well worth the trouble.


  • 2 cups of long grain rice (remember it doubles in volume when cooked
  • 4 large eggs
  • Tomato sauce
  • Sambal Olek (Malay chilli sauce)
  • Ground ginger
  • Soy sauce


  • Boil the rice in twice its volume of water.
  • when cooked, rinse well under cold running water and reserve
  • mix 3 table spoons of tomato sauce with one dessert spoon of Sambal Olek, add the ginger & soy sauce
  • beat the eggs
  • Toss the rice in a  dry wok to remove all excess moisture _ I usually do this in 2 batches
  • Clean the wok and heat with a little oil and when hot add ½ the sauce mixture
  • add ½ the rice and stir-fry making sure all the rice is coated
  • reserve the rice to one side
  • add ½ the beaten eggs and fry, breaking up the egg into small pieces
  • return the rice to the wok and mix well with the egg
  • repeat the process with the rest of the rice
  • serve or store/freeze for later

This is a bit laborious but you are guaranteed delicious non-sticky rice every time!


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