persons)
Ingredients:
-
200
J
Cooked basmati rice
-
200
J
tofu
-
2
small islands
-
1
parsnip
-
2
red onion
-
100
J
snow peas
-
50
J
bean sprouts
-
100
J
cashew
-
2
el
Sesame seeds
-
1
el
light curry paste
-
1
Piece
Ginger
-
1
toe
garlic
-
1
the Union
coriander
-
1
el
soy sauce
-
1
el
fish sauce
-
1
gear
-
3
egg
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peanut oil
-
salt
-
pepper
-
Some Olek Sambal
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 pinch of salt and leave to cool. Cut the vegetables, onions, and tofu into bite-size pieces or slices. Peel garlic and ginger and cut into small cubes. Pick coriander leaves from the stems and roughly chop the cashews.
Heat the oil in a frying pan and fry the onions and vegetables first with a longer cooking time. After 2-3 minutes add the tofu, ginger, garlic and remaining vegetables. Add the curry paste and sear it for a short time. Add rice and mix with vegetables. Keep frying, always stirring well. Add a little soy sauce, fish sauce and lemon juice. Then add the bean sprouts, cashew nuts and sesame seeds.
At the same time, beat the eggs. Heat some oil in a frying pan and add the egg mixture and make scrambled eggs. Season with salt and pepper.
Season the nasi goreng again and place on a plate. Top each one with a piece of scrambled eggs and a handful of coriander leaves. Served with oleic sambal and lemon.
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