Sambal Fried Rice (Nasi Goreng Sambal Tumis)
Sambal Fried Rice (Nasi Goreng Sambal Tumis)

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, sambal fried rice (nasi goreng sambal tumis). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sambal Fried Rice (Nasi Goreng Sambal Tumis) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Sambal Fried Rice (Nasi Goreng Sambal Tumis) is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook sambal fried rice (nasi goreng sambal tumis) using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sambal Fried Rice (Nasi Goreng Sambal Tumis):
  1. Make ready 4 cups Cooked Rice
  2. Take 200 g Mackerel
  3. Make ready Sambal Paste (processed in a blender);
  4. Take 50 g Shallots
  5. Make ready 20 g Garlic
  6. Get 50 g Fresh Red Chillies
  7. Make ready 25 g Fermented Shrimp Paste (Belacan)
  8. Take For Stir Frying;
  9. Make ready 6 Tbsp Cooking Oil
  10. Take 2 pc Eggs (whisked)
  11. Prepare 1 cup Frozen Veggies (optional)
  12. Make ready 2 Tbsp Lemon Juice
  13. Get 2 tsp Sugar
  14. Make ready as needed Salt
Instructions to make Sambal Fried Rice (Nasi Goreng Sambal Tumis):
  1. MARINADE; Once you've processed the Sambal ingredients into a paste, take 2-3 Tbsp of it and marinate the fish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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