Indonesian Fried Rice with Crispy Tofu and Runny Fried Egg
Indonesian-style fried rice features golden cubes of caramelized tofu and perfectly fried eggs with runny yolks that create a rich sauce when broken. The combination of tamari, fish sauce, and brown sugar delivers the signature sweet-salty umami profile that makes nasi goreng so addictive. Fresh cucumber and tomato provide cooling contrast to the warm, savory rice. This version transforms leftover rice into a satisfying meal that works equally well for breakfast, lunch, or dinner, with optional sriracha adding heat for those who crave spice.
Ingredients
- 1 Tomatoes, medium, thin wedges
- 12 oz Cucumbers, matchsticks
- 16 oz Tofu, extra-firm, diced
- 1 Bell peppers, red, diced
- ½ Onions, medium, diced
- 2 cloves Garlic, chopped
- 1 tsp Ginger, fresh, grated
- 3 tsp TamariSoy sauce1:1gluten-freeadds glutenadds soy
Use regular soy sauce if gluten isn't a concern
Full guide → - 2 tsp Brown sugar
- 2 tsp Fish sauce
- 2 tsp Vinegar, rice
- 3 Tbsp Oil, cooking
- 0.0 cups Cooked rice (leftover from Monday)
- 4 Eggs
- Sriracha or hot sauce
Instructions
- 1
Heat skillet or wok with cooking oil over medium-high heat
- 2
Add tofu and saute for 6 to 8 minutes
- 3
Add tamari and brown sugar to tofu and continue cooking until tofu soaks up liquid and is dark brown
- 4
Set tofu aside and return pan to heat
- 5
Add cooking oil then bell peppers, onions, garlic, and ginger
- 6
Saute vegetables until very tender, 4 to 5 minutes
- 7
Add seasoning and bring to a simmer
- 8
Add rice when seasoning is simmering and cook until warmed through and evenly coated
- 9
Remove from heat and stir in tofu
- 10
Cover to keep warm
- 11
Heat nonstick pan over medium-high heat with cooking oil
- 12
Crack eggs into heated oil
- 13
Cook eggs on one side until whites are set and yolks still runny, 4 to 6 minutes
- 14
Divide rice between serving plates and top each with fried egg
- 15
Serve with cucumber and tomato slices on the side
Tips
Use day-old rice for best texture - fresh rice becomes mushy when stir-fried
Caramelize the tofu well for maximum flavor by letting tamari and sugar cook down completely
Keep eggs slightly runny so yolks mix with rice when broken
Good to Know
Refrigerate up to 3 days in covered container
Rice can be cooked 1-2 days ahead and refrigerated
Serve immediately while rice is hot and egg yolks are runny
Common Mistakes
Use day-old rice to avoid mushy texture
Don't rush tofu caramelization or it won't develop proper flavor
Cook eggs just until whites set to keep yolks creamy
Substitutions
Vegan Options
Gluten-Free Swaps
Use regular soy sauce if gluten isn't a concern
Full guide →General Alternatives
FAQ
Can I make this vegetarian?
Yes, substitute vegetarian fish sauce or extra tamari for the fish sauce. All other ingredients are already vegetarian-friendly.
What if I don't have leftover rice?
Cook rice ahead and let it cool completely, or spread hot rice on a sheet pan to cool quickly before using.
How long does this keep in the fridge?
Store covered for up to 3 days. Reheat gently and consider adding a fresh fried egg when serving leftovers.