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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sambal fried rice (nasi goreng sambal tumis). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Sambal Fried Rice (Nasi Goreng Sambal Tumis) is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Sambal Fried Rice (Nasi Goreng Sambal Tumis) is something that I have loved my whole life.

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

The ingredients needed to make Sambal Fried Rice (Nasi Goreng Sambal Tumis):
  1. Prepare 4 cups Cooked Rice
  2. Get 200 g Mackerel
  3. Get Sambal Paste (processed in a blender);
  4. Prepare 50 g Shallots
  5. Make ready 20 g Garlic
  6. Make ready 50 g Fresh Red Chillies
  7. Prepare 25 g Fermented Shrimp Paste (Belacan)
  8. Make ready For Stir Frying;
  9. Prepare 6 Tbsp Cooking Oil
  10. Prepare 2 pc Eggs (whisked)
  11. Make ready 1 cup Frozen Veggies (optional)
  12. Take 2 Tbsp Lemon Juice
  13. Get 2 tsp Sugar
  14. Get 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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