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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, sambal fried rice (nasi goreng sambal tumis). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Sambal Fried Rice (Nasi Goreng Sambal Tumis) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Sambal Fried Rice (Nasi Goreng Sambal Tumis) is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must 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 it.

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