Hungry Alan
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Java rice with an egg

A drawing, until a cook sends a photograph I want to keep.

Filipino

Java rice with an egg

Yesterday’s yellow rice, fried hot, with an egg on top.

Before you cook

This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.

Serves
2
Time
12 min
Level
Easy
Energy
210kcal
  • Next day

Contains egg, soy and gluten.

Equipment

  • Frying pan
  • Spatula
Make it fit

Each serving

An estimate from average ingredient values, not a lab test.

Energy
879 kJ
210 kcal
Protein
4 g
Fat
6 g
Carbohydrate
37 g
Sugars
2 g
Fibre
1 g
Salt
0.8 g
Sodium
320 mg

This batch, 2 servings, is about 1757 kJ (420 kcal), with 4 g sugars and 1.6 g salt.

Ingredients

Tick them off as you go. They reset when you leave.

Shops near you

Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.

Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.

Method

  1. 01

    Heat the oil. Add the rice and the water and fry until it is steaming and the grains separate.

  2. 02

    Fry the egg in the same pan, or beside the rice.

  3. 03

    Eat it the same day. Do not cool it and keep it again.

Times are a guide. If it needs another minute, give it another minute.

To serve

Eat it straight away, the way you just reheated it. This is already the whole plate.

Keeping it

Eat this the day you reheat it. Cooked rice does not get a third day.

Leftovers

  • I have not written a leftover dish for this yet.

What you made

Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans

A note for me

Members can leave a rating and a short note. It is not public until I accept it. See plans