Rendang Fried Rice with Egg and Greens
Cold leftover rice wok-fried with rendang paste, a little sambal, ribbons of egg and crunchy greens for a fast, fragrant supper.
Made with Rendang paste and Sambal oelek (chilli sambal). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Break up any clumps in the cold rice with your fingers so the grains are loose. Beat the eggs in a small bowl.
- 2
Heat 1 tbsp of the oil in a large wok or frying pan over a high heat. Pour in the eggs and stir for 30 to 40 seconds until just set, then tip onto a plate.
0 min 40 s - 3
Add the remaining oil, then your ready made rendang paste (see the base recipe) and fry for 1 minute, stirring, until it sizzles and smells toasted.
- 4
Add the pak choi and peas and stir fry for 2 minutes. Tip in the rice and stir fry hard for 4 to 5 minutes, pressing it against the pan so it crisps in places and is steaming hot all the way through.
5 min - 5
Stir in your ready made sambal oelek (see the base recipe), the tamari, the cooked egg and most of the spring onions. Taste and add more sambal for heat.
- 6
Serve at once, scattered with the remaining spring onions and with lime wedges on the side.
Tips
- Use rice that was cooled quickly and chilled within 1 to 2 hours of cooking, and use it within a day. Never reheat rice more than once.
- Day old rice fries better than fresh. Fresh rice is too wet and goes mushy.
- Keep the heat high and the pan moving. If your pan is small, cook in two batches so the rice fries instead of steaming.
Storing and freezing
Best eaten straight away. If you must keep leftovers, cool within 1 hour, refrigerate and eat within 24 hours, reheating once until steaming hot all the way through.
Questions
Can I use chicken, prawns or tofu in this fried rice?
Yes. Add 250 g cooked chicken, raw peeled prawns or cubed firm tofu after the paste and cook until done. Prawns need 2 to 3 minutes until pink.
Is it gluten free?
Yes, as written. It uses gluten free tamari instead of soy sauce, and both the rendang paste and the sambal are free from wheat. Always check the tamari label.
How do I make it less spicy?
Leave out the sambal and use a bit more tamari and lime juice. The rendang paste itself is medium hot, so you can also cut it to 40 g.
More made with rendang paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.