Spicy Tomato Coconut Rice with Crispy Egg
Creamy coconut rice simmers with tomato and chili, then gets topped with a lacy-edged fried egg for a fast, satisfying bowl.
Prep: 10 · Cook: 22 · Total: 32 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (402 reviews)
INSPIRED BY
I wanted the cozy richness of coconut rice, but with a tomato backbone and a little heat. A crispy egg on top turns it into a full bowl meal.
Story
This is my favorite kind of weeknight cooking, one pot doing the work while you set the table. The tomato paste toasts into something almost jammy, and the coconut milk makes the rice taste like it has been simmering all day. Then you crack a crispy-edged egg on top and it turns into a sauce of its own. It is spicy, creamy, and weirdly comforting.
By Casey
Ingredients
- 1 tbsp neutral oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 tsp crushed red pepper (or more to taste)
- 1 1/2 cups jasmine rice, rinsed
- 1 (13.5 oz) can coconut milk
- 1 1/4 cups water
- 1 tsp kosher salt
- 1 tbsp lime juice
- 4 large eggs
- Optional: sliced scallions and cilantro for topping
Instructions
- Build the base: heat oil in a pot over medium. Cook onion until soft, 3 to 4 minutes, then stir in garlic for 30 seconds.
- Toast the tomato: stir in tomato paste and crushed red pepper, cook until the paste darkens slightly and smells sweet, about 1 minute.
- Add rice and liquids: stir in rinsed rice, then add coconut milk, water, and salt. Bring to a gentle boil.
- Simmer: cover, reduce heat to low, and cook 15 minutes. Turn off heat and let stand 5 minutes.
- Fry the eggs: in a skillet over medium-high, fry eggs in a little oil until whites are set and edges are crisp. Season with a pinch of salt.
- Finish and serve: fluff rice, stir in lime juice, then bowl it up and top each serving with a crispy egg and herbs if you like.
Chef Tips
- Rinsing rice keeps the coconut rice from turning gluey.
- For deeper flavor, add 1/2 tsp fish sauce or soy sauce with the liquids.
- If you want it extra spicy, add chili oil at the table.
- Leftover rice reheats best with a splash of water, covered.
Cook's Notes
- Keep the heat gentle while the rice cooks, boiling can scorch coconut milk.
- A squeeze of lime at the end brightens everything, do not skip it.
- If you do not eat eggs, top with crispy tofu or roasted chickpeas.