Persons)
Ingredients:
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200
MR
cooked basmati rice
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200
MR
tofu
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2
small carrots
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1
parsnip
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2
Red onion
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100
MR
snow peas
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50
MR
Bean sprouts
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100
MR
Indian nut
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2
email
sesame
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1
email
mild curry paste
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1
piece
Ginger
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1
toe
garlic
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1
Federation
coriander
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1
email
Soy sauce
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1
email
fish sauce
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1
lime
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3
eggs
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peanut oil
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Salt
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pepper
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some sambal oelek
When preparing nasi goreng, you can also use other vegetables or replace tofu with chicken or shrimp. The recipe is also a great way to use up leftovers and is quick to prepare.
Cook the rice with a little salt and let it cool. Cut the vegetables, onion and tofu into bite-sized pieces or strips. Peel the garlic and ginger and cut into small cubes. Tear off the coriander leaves from the stalks, and roughly chop the cashew nuts.
Heat the oil in a pan and first saute the onions and vegetables with longer roasting. After 2-3 minutes, add tofu, ginger, garlic and remaining vegetables. Stir in the curry paste and fry briefly. Add rice and mix with vegetables. Continue frying, always turning well. Season with a little soy sauce, fish sauce and lime juice. Then add the bean sprouts, cashews and sesame seeds.
At the same time, break the eggs. Heat the oil in a pan, add the egg mixture and make scrambled eggs. Season with a little salt and pepper.
Season the nasi goreng again and put it on a plate. Place 1 piece of scrambled eggs and 1 handful of coriander leaves on top of each. Serve with sambal oelek and lime wedges.
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