# Coconut Rice with Vegetables and Fried Eggs

Recipe by [Daniel Okoye](https://fridge.menu/en/u/danielokoye)

Coconut rice topped with pickled carrot, garlicky spinach and a sunny fried egg, finished with a spicy dressing.

Servings: 4 · Prep 15 min · Cook 30 min · Side dishes

Vegetarian · Contains: gluten, milk, eggs, soy

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Coconut Rice with Vegetables and Fried Eggs](https://image.fridge.menu/adaptations/41pqp0wr/6c0c239715c96417736ef16b4a663ea79627748af6283ee7717a3c9ed0850792.jpg)

## Ingredients

- 20 g [Sesame seeds](https://fridge.menu/en/i/sesame-seeds)
- 1 tsp [Chilli flakes](https://fridge.menu/en/i/chili-flakes) — to taste
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — roughly chopped
- [Salt](https://fridge.menu/en/i/salt) — and freshly ground pepper

### Pickled Carrot

- 4 pcs [Carrot](https://fridge.menu/en/i/carrot)
- 100 ml [Water](https://fridge.menu/en/i/water)
- 100 ml [Rice vinegar](https://fridge.menu/en/i/rice-vinegar)
- 30 g [Sugar](https://fridge.menu/en/i/sugar)
- ½ tsp [Chilli flakes](https://fridge.menu/en/i/chili-flakes)

### Coconut Rice with Ginger

- 1 tsp [Ginger](https://fridge.menu/en/i/ginger) — finely grated
- 25 g [Sesame seeds](https://fridge.menu/en/i/sesame-seeds)
- 300 ml Basmati rice
- 100 ml [Water](https://fridge.menu/en/i/water)
- 400 ml [Coconut milk](https://fridge.menu/en/i/coconut-milk)
- ½ tsp [Salt](https://fridge.menu/en/i/salt)
- 1 tsp [Sesame oil](https://fridge.menu/en/i/sesame-oil) — for frying

### Vegetables and Fried Eggs

- 3 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 300 g [Spinach](https://fridge.menu/en/i/spinach)
- 1 tbsp [Soy sauce](https://fridge.menu/en/i/soy-sauce)
- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)

### Dressing

- 2 tbsp [Sesame oil](https://fridge.menu/en/i/sesame-oil)
- 30 g [Mayonnaise](https://fridge.menu/en/i/mayonnaise)
- 100 ml [Crème fraîche](https://fridge.menu/en/i/creme-fraiche) — 18%
- 1 tbsp [Sriracha](https://fridge.menu/en/i/sriracha)

## Steps

1. Peel the carrot into long thin ribbons with a vegetable peeler. Put the water, sugar, chilli flakes and rice vinegar in a pan and bring quickly to the boil so the sugar dissolves.
2. Take the pan off the heat, add the carrot to the hot pickling liquid, transfer to a jar, cover with a lid and chill in the fridge while you prepare the rest of the dish.
3. Put the oil, sesame seeds and ginger in a pan; fry the ginger gently until lightly fragrant but not coloured.
4. Add the water, coconut milk, basmati rice and salt, stir, cover with a lid and bring slowly to the boil.
5. Cook the rice covered over a low heat for 10 minutes.
6. Take off the heat and let the rice stand, covered, for a further 10 minutes.
7. Put the onion and garlic in a pan with oil and fry over a medium heat until the onion is soft.
8. Add the spinach and stir until just wilted. Transfer to a plate and drizzle with a little soy sauce.
9. Heat a pan with a little extra oil and crack in four eggs.
10. Fry the eggs until the white is set, the edges are crisp and the yolk stays soft and runny.
11. In a bowl mix the mayonnaise, crème fraîche and sriracha, and season with salt and pepper to taste.
12. Divide the rice between plates, top with the spinach, pickled carrot and fried egg. Garnish with sesame seeds, chilli flakes and parsley, and serve the dressing on the side.

Published 2026-10-07

https://fridge.menu/en/r/coconut-rice-with-vegetables-and-fried-egg-41pqp0wr

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