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We hope you got insight from reading it, now let’s go back to sambal fried rice (nasi goreng sambal tumis) recipe. You can have sambal fried rice (nasi goreng sambal tumis) using 14 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Sambal Fried Rice (Nasi Goreng Sambal Tumis):
- Get 4 cups Cooked Rice
- Provide 200 g Mackerel
- Prepare Sambal Paste (processed in a blender);
- Get 50 g Shallots
- Prepare 20 g Garlic
- Get 50 g Fresh Red Chillies
- You need 25 g Fermented Shrimp Paste (Belacan)
- Get For Stir Frying;
- Prepare 6 Tbsp Cooking Oil
- You need 2 pc Eggs (whisked)
- Take 1 cup Frozen Veggies (optional)
- Prepare 2 Tbsp Lemon Juice
- You need 2 tsp Sugar
- You need as needed Salt
Steps to make Sambal Fried Rice (Nasi Goreng Sambal Tumis):
- MARINADE; Once you've processed the Sambal ingredients into a paste, take 2-3 Tbsp of it and marinate the fish.
- EGGS; Heat 1 Tbsp of cooking oil in the wok until hot then add the eggs and cook it scrambled. Once it has cooled, remove and set aside.
- FRY THE FISH; add 2 Tbsp of cooking oil to the hot wok and fry the fish, 2 minutes for each side. Remove it and set aside. NOTE, usually the fish is then broken into bite size pieces.
- COOK THE PASTE; heat 3 Tbsp of cooking oil until hot, then add the Sambal paste, lime juice, sugar and veggies. Cook until all the liquid has evaporated, the colour of the Sambal turns darker and the oil separates from the paste.
- FRY THE RICE; once the oil separates, add the rice and mix well. Then add the fish, the eggs, and mix them well. Season with salt, taste test and then serve.
That's why many fried rice recipes have eggs in them. Nasi goreng (English pronunciation: /ˌnɑːsi ɡɒˈrɛŋ/), literally meaning "fried rice" in both the Indonesian and Malay languages, is an Indonesian rice dish with pieces of meat and vegetables added. Nasi Goreng, in a nutshell, is Indonesian Fried Rice. It's simple food, typically made with leftover ingredients, and varies quite a bit depending on where you are. Serve with limes and Sambal Olek.
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