Crispy Egg Fried Rice

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Step 1.

Rinse your rice. Boil it in 2 times the amount of water.

Step 2.

Grate carrots and the ginger. Finely slice one red chilli, cloves of garlic, the coriander stalks and the onion. Slice up your pak choi, keeping the white stalks and the leaves separate.

Step 3.

Pour some vegetable oil into a large pan. Fry the onions and garlic until softened. Add the grated ginger and the sliced red chilli. Allow to soften. Add the coriander stalks and the grated carrot. Mix everything together, cook for a further minute or so. Add the cooked rice.

Step 4.

Mix together and add the Nasi Goreng Paste. Mix it all in.

Step 5.

Add the pak choi stalks. Allow to cook for 3 minutes and then add the pak choi leaves.

Step 6.

Mix everything together. Cook for a further minute and remove from the heat.

Step 7.

Serve the rice steaming hot and place the fried eggs on top. Cut into those runny yolks and enjoy!

Make sure to add the pak choi leaves right at the end, after the stalks, so they don’t get soggy!

2 Carrots
1 Brown Onion
3 Cloves of Garlic
Knob of Ginger
8 Eggs
1 Red Chilli
Bunch of Coriander
440g Basmati Rice
190g Nasi Goreng Paste
250g Pak Choi
2 Spring Onions (For Garnish)
Vegetable Oil