Nasi goreng/ fried rice recipe Ⓥ

October 23, 2022 by Ambika Yoga 2 Comments

This recipe is great for any day, breakfast, lunch & dinner! Tip from my Asian friends, it works best with COLD rice. In this case I had even frozen leftover jasmine rice and thawed it during the day before using it in the fried rice recipe. The same for the tofu scramble, I had had it for lunch and the leftovers are perfect for the evening menu.

Ingredients (3/4 portions)

• 2 cups* jasmine rice (*cups measured of uncooked rice), cold
• 1 big carrot, diced
• 1 leek, sliced & halved
• 200g mushrooms, sliced & halved
• 3 garlic cloves, minced
• 3 tbsp tamari sauce
• 2 tbsp black bean & garlic sauce (from Asian supermarket)
• 1 tbsp chili paste (from Asian supermarket)
• Salt & pepper
• Peanut, sesame or olive oil (or any other vegetable oil you like)
• Optional: spring onions.

Preparation

• Stir fry the mushrooms until well done, add garlic, stir fry until the garlic is well done.
• Add carrots & stir fry, after a few minutes add a dash or 2 of (hot) water to quickly cook the carrots.
• Add the leek.
• Add the chili paste & black bean paste, mix well. Add a bit more water if it’s too sticky.
• Add the rice, mix well.
• Add the tamari, mix well.
• Add the tofu scramble, mix well.
• Season with salt & pepper.
• Optional: add spring onions.
• Serve as is, or with a cucumber salad.

Any leftovers are great the next day, just fry it up in your wok.

Bon appétit!