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We are forever cooking too much rice and this is our favourite way to use it. It’s also an excellent recipe for using up odds and ends in the fridge.

Nasi goreng with poached eggs – serves 2

  • 1 tbsp olive oil
  • 2 red chillies, shredded
  • 4 shallots or a small onion, finely sliced
  • 1 clove of garlic, finely chopped
  • 1 large carrot, peeled and julienned
  • 150g chestnut mushrooms, sliced
  • 250g pack of ready-cooked rice or leftover cooked rice
  • 2 tsp brown sugar
  • 1 tbsp soy sauce
  • 2 tbsp Asian chilli sauce, plus extra to serve – we use sriracha
  • a handful of coriander leaves, chopped
  • 2 eggs, poached, to serve

Heat the olive oil in a large non-stick pan or wok.

Cook the chilli, shallots, garlic, carrot and mushrooms for 3-4 minutes.

Add the rice and cook for another 2 minutes, breaking it up with a wooden spoon. Mix the brown sugar with and the chilli sauce until dissolved, then stir through the rice. Stir in the coriander.

Divide the rice between two dishes then top with a poached egg and another drizzle of chilli sauce.

(Original recipe by Janine Ratcliffe in Olive Magazine, December 2012.)

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