120. Vegan Nasi Goreng

Name: 120. Vegan Nasi Goreng
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Asian
Ingredients: 75ml vegetable oil; 4 garlic cloves, thinly sliced; 2 shallots, thinly sliced; 2 carrots, thinly sliced; 2 Choy sum, cut into pieces; 200g fried tofu, cut into small cubes; 450g jasmine rice, cooked and refrigerated; 3 tbsp soy sauce; 4 tbsp tomato ketchup; 3 tbsp kecap manis; 1/4 tsp MSG; 100g bean sprouts; 100ml rice wine vinegar; 2 tbsp sugar; 1 tsp salt; 2 shallots, finely diced; 1 carrot, finely diced; 1 cucumber, finely diced; 1 green chilli, finely sliced; 30g fried shallots; 2 spring onions, sliced

3 steps

Prep:40minCook:15min

Updated at: Sun, 05 Nov 2023 00:34:50 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories681.8 kcal (34%)

Total Fat23 g (33%)

Carbs103 g (40%)

Sugars19.5 g (22%)

Protein18.6 g (37%)

Sodium1647.2 mg (82%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Combine the ingredients for the acar. If you want to ensure the sugar dissolves, first combine it with the vinegar and heat gently until dissolved, then add the vegetables to lightly pickle.

Step 2

In a heavy based frying pan or wok, heat the oil nice and hot. Fry the shallots and garlic until fragrant, then add the cubes of fried tofu, the choy sum, and the carrot to slightly soften.

Step 3

Push the vegetables to one side of the pan. Sprinkle the day-old cooked rice into the pan so it gets lots of contact with the pan and the hot oil. After a minute, add the sauces and msg, and stir through. Finally, add the bean sprouts and stir through, then turn off the heat. Garnish with fried shallots and spring onions.