Prepare the Rice: Cook rice with limited water in a rice cooker or on the stove for about 15-20 minutes until fluffy. Once cooked, spread the rice on a baking sheet to cool, then refrigerate overnight.

Heat the Oil: In a large frying pan or wok, heat 2 tablespoons of vegetable oil over medium heat.

Sauté the Aromatics: Add diced onion and crushed garlic to the pan, sautéing for about 3-5 minutes until softened.

Cook the Beef and Peppers: Stir in the ground beef and diced red pepper, cooking until the beef is browned, about 5-7 minutes.

Combine the Sauces: Add sambal oelek, shrimp paste, both soy sauces, and maple syrup to the meat mixture, stirring for 2-3 minutes.

Incorporate the Rice: Gently toss in the cold, clump-free rice, breaking any large chunks as you stir, and cook for an additional 3-5 minutes.

Add Spring Onions: Fold in the chopped spring onions for about 1-2 minutes.

Fry the Eggs: In a clean pan, heat a bit of oil and fry the eggs to your desired doneness.

Serve and Garnish: Serve the Beef Nasi Goreng hot, topped with the fried egg and garnished with spring onions and coriander.