Serves 4
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To garnish (optional but recommended!):

  1. Heat the sesame oil in a large wok or non-stick pan over a medium heat.
  2. Add the onions and cook for 2-3 minutes or until just beginning to colour. Add the tofu and cook until crispy and golden on all sides. Add the garlic and ginger and cook for one minute.
  3. Add the chilled rice, sambal oelek, soy sauce, ketjap manis and vegetables. Cook for 3-5 minutes or until the vegetables are just cooked through but still crunchy.
  4. Add the vegetable oil to a separate large non-stick pan over a medium-high heat. Add the eggs and turn the heat down to medium. Cook for 2-3 minutes or until cooked to your liking, spooning the hot oil over the top of the eggs to help cook the white.
  5. Divide the rice between serving bowls and top each portion with a fried egg. Add as many garnishes as desired and serve immediately.

Note: sriracha hot sauce can be used as an alternative to sambal oelek, if you wish.

Nutrition Facts

Per serving: 884kcals, 23.2g fat (4.9g saturated), 144.8 carbs, 4.9g sugars, 25g protein, 8.1g fibre, 0.224g sodium

TOP TIP:  Ketjap manis is a sweetened Indonesian soy sauce. If you can’t find it in your local Asian supermarket, it’s easy to make your own: combine 60ml soy sauce with 4 tbsp brown sugar in a pan over a medium heat. Bring to a simmer and reduce until it becomes syrupy, then allow to cool.