Vegan Brown Rice Nasi Goreng

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat sesame oil in a large wok or frying pan over medium-high heat.

   Ca. 1 min.

2. 2

   Add the crumbled tofu and cook, stirring occasionally, until golden brown and slightly crispy, about 5-7 minutes. Remove from the pan and set aside.

   Ca. 7 min.

3. 3

   Add shallot, garlic, and red chili to the same pan. Sauté for 2-3 minutes until fragrant.

   Ca. 3 min.

4. 4

   Stir in the grated carrot, shredded cabbage, and chopped green beans. Cook for 3-5 minutes until the vegetables are tender-crisp.

   Ca. 5 min.

5. 5

   Add the cooked brown rice to the pan and break up any clumps with your spatula. Stir well to combine with the vegetables.

   Ca. 2 min.

   Kokkens note: Using day-old chilled rice prevents the nasi goreng from becoming mushy.

6. 6

   In a small bowl, whisk together the soy sauce, sweet soy sauce, sriracha, and lime juice for the sauce.

   Ca. 1 min.

7. 7

   Pour the sauce over the rice and vegetables. Add the cooked tofu back to the pan.

   Ca. 1 min.

8. 8

   Stir everything together thoroughly, ensuring the sauce coats all the ingredients. Cook for another 3-5 minutes, allowing the rice to heat through and absorb the flavors.

   Ca. 5 min.

9. 9

   Serve immediately, garnished with sliced scallions and optional fried shallots.