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Nasi katok (fried rice with egg): recipe illustration
Everyday meals

Nasi katok (fried rice with egg)

A simple, comforting fried rice, very popular for breakfast and lunch in Brunei. The rice is stir-fried with onion and chilli, then topped with a fried egg with a runny yolk.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

316 kcal per serving

Protein
10.9 g
Carbohydrates
38.3 g
Fat
12.5 g
of which saturated fat
2.3 g
Fiber
2.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely slice the onions and garlic, cut the chillies into thin rings and dice the tomato.
  2. Heat the oil in a large frying pan or wok over medium-high heat, then fry the onion and garlic until golden, about 3 minutes.
  3. Add the chillies and tomato and cook for 2 minutes, stirring.
  4. Add the cold rice, break it up well with the spatula to separate the grains, then stir-fry for 4 to 5 minutes over high heat.
  5. Drizzle with soy sauce and sugar, toss to colour the rice evenly, then season with salt and pepper. Keep warm.
  6. In another oiled pan, crack the eggs and fry them sunny-side up, with the yolk still runny, about 2 minutes.
  7. Plate the rice, place a fried egg on top and sprinkle with sliced spring onion. Serve straight away with sambal.

Variations and tips

Vegetarian version. Replace the eggs with firm tofu fried until golden, and use vegetarian soy sauce (no change in taste).

Making do with what's available. If fresh rice is too moist, spread it on a tray in the fridge for an hour to dry out before frying.

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Original Ecomely recipe.