Malaysian
Garlic Fried Egg with Rice
A super simple, comforting breakfast of fried eggs served over rice, infused with garlic flavour.
About this recipe
Garlic Fried Egg with Rice is a malaysian breakfast for 3 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around egg, and it takes around 12 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 3 cups Cooked rice
- 3 Egg
- 3 cloves, thinly sliced Garlic
- 3 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 tbsp Cooking oil
- pinch Salt
Equipment
Method
- 1
Heat cooking oil in a frying pan or wok over medium-high heat (setting 7/9 on gas stove). Add sliced garlic and fry until golden brown and crispy. Remove garlic chips and set aside, leaving the infusedInfuse.Gently steep aromatics in fat or liquid to carry their flavour through.Glossary → oil in the pan.
~3 min
- 2
Crack eggs into the hot garlic-infusedInfuse.Gently steep aromatics in fat or liquid to carry their flavour through.Glossary → oil. Fry eggs to your desired doneness (sunny-side up or over easy). Add a pinch of salt.
~3 min
- 3
While eggs are frying, warm up the cooked rice in the rice cooker or microwave.
~2 min
- 4
Divide warm rice into 3 bowls. Top each bowl with a fried egg.
~1 min
- 5
Drizzle soy sauce and sesame oil over the eggs and rice. Sprinkle with the reserved crispy garlic chips. Serve immediately.
~3 min
Smart swaps
Out of something? Try one of these.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Sesame oil
- use sparingly — a tiny bit of tahini, or just skip it; it’s a finishing flavour.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 12 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Garlic Fried Egg with Rice take to make? +
Around 12 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 3. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: frying pan / wok, gas stove, rice cooker. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Garlic → garlic powder (¼ tsp per clove) at a push; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water; Sesame oil → use sparingly — a tiny bit of tahini, or just skip it; it’s a finishing flavour. See the full list of smart swaps above.
Can I make Garlic Fried Egg with Rice ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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