Nasi Goreng – Indonesian Fried Rice – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Heat the oil in a wok over very high heat.

   ⚙ Pan-fryingStoveWok

   💡Very high heat and a large pan: the vegetables char instead of steaming, and don't overcrowd the pan.
2. 2
   Add the onion and fry 3 minutes, tossing.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic, chili and tomato paste and fry 1 minute, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
4. 4
   Add the cold rice, separate the grains with a spatula and stir-fry 4 minutes over high heat.

   StoveSilicone spatula

   💡Cold, dry day-old rice stays in separate grains; hot fresh rice releases steam and starch and sticks together in a lump.
5. 5
   Add the gluten-free soy sauce and stir-fry another minute, until the rice is coated in the sauce.

   Stove
6. 6
   Heat the oil in a pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
7. 7
   Gently crack the eggs into the pan.

   Stove

   💡Crack the egg into hot but not smoking fat: in fat that's too hot, the white burns at the edges before it sets near the yolk.
8. 8
   Season and fry 3–4 minutes, until the whites are set and the yolks still soft.

   Stove
9. 9
   Divide among plates and top each serving with an egg.

   Plate
10. 10
    Serve immediately.