Indonesian Fried Rice with Tofu and Vegetables
Ingredients
- 2 chili peppers
- 3 cloves of garlic
- 1 red onion
- Thumbnail-sized piece of ginger
- 2 minced kaffir lime leaves
- Salt
- Pepper
- Sunflower oil
- 4 king oyster mushrooms
- 1 teaspoon sesame oil
- 1/2 tablespoon soy sauce
- 200 grams smoked tofu
- 1 leek
- 1 carrot
- Handful of minced celery
- 150 grams bean sprouts
- 500 grams cooked rice
- 2 tablespoons sesame oil
- 2 tablespoons ketjap manis
- 2 tablespoons soy sauce
- Fried onions
- Red chili pepper
- Scallions
- Cassava crackers
Preparation
Blend 2 chili peppers, 3 cloves of garlic, 1 red onion, a thumbnail-sized piece of ginger, and 2 minced kaffir lime leaves with a bit of salt, pepper, and sunflower oil.
Fry the blended mixture in a wok for about five minutes on medium-high heat.
Cut up 4 king oyster mushrooms and fry them in sunflower oil until golden brown.
Add 1 teaspoon of sesame oil and 1/2 tablespoon of soy sauce to the mushrooms.
Add the fried mushrooms, 200 grams of smoked tofu, 1 cut leek, 1 diced carrot, a handful of minced celery, and 150 grams of bean sprouts to the wok and fry the mixture for another 5 minutes.
Add 500 grams of cooked rice and stir.
Add 2 tablespoons of sesame oil, 2 tablespoons of ketjap manis, and 2 tablespoons of soy sauce, then fry everything on high heat for 5 more minutes.
Top the dish with fried onions, red chili pepper, minced celery, scallions, and cassava crackers before serving.
