Nasi Goreng (Indonesian Fried Rice)

Ingredients

• 4 cups Cooked Rice
• 1 block Tofu
• 1 cup Mixed Vegetables
• 4 tablespoons Kecap Manis (Sweet Soy Sauce)
• 3 small Shallots
• 2 cloves Garlic
• 1 small Chili
• 1 large Egg
• 3 tablespoon Aquafaba
• 3 tablespoons Vegetable Oil
• 1/2 teaspoon Salt

Instructions

1. 1Cut the 1 block of tofu into 1/2-inch cubes. Heat 1 tablespoon of the 3 tablespoons of vegetable oil in a 10-inch non-stick skillet over medium-high heat, about 375°F (190°C). Fry the 1/2-inch tofu cubes for 8-10 minutes, turning occasionally, until they are golden brown on all sides. Remove the tofu from the skillet and set it aside on a plate.
2. 2Peel and finely chop the 3 small shallots. Peel and finely mince the 2 cloves of garlic. Finely chop the 1 small chili. Combine the chopped shallots, minced garlic, and chopped chili in a small bowl to create a spice paste.
3. 3Add the remaining 2 tablespoons of the 3 tablespoons of vegetable oil to a wok or large skillet and heat over medium-high heat, about 375°F (190°C). Add the spice paste and sauté for 1-2 minutes until it is fragrant, stirring constantly.
4. 4Add the 1 cup of mixed vegetables to the wok or skillet. Cook for 3-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
5. 5Add the 4 cups of cooked rice and the reserved fried tofu to the wok or skillet. Stir-fry for 3-5 minutes, breaking up any clumps of rice, until everything is well combined and heated through.
6. 6Stir in the 4 tablespoons of kecap manis (sweet soy sauce) and the 1/2 teaspoon of salt. Continue to stir-fry for another 1-2 minutes until the rice is evenly coated and heated through.
7. 7While the rice is finishing, crack the 1 large egg into a small bowl. Add the 3 tablespoons of aquafaba to the bowl with the egg. Whisk together until well combined. Heat a separate small non-stick skillet over medium heat, about 350°F (175°C). Pour the egg and aquafaba mixture into the skillet and cook for 2-3 minutes, or until the omelet is set. Carefully slide the omelet onto a plate, let it cool slightly for 1 minute, then slice it into strips.
8. 8Serve the Nasi Goreng hot, topped with the sliced egg and aquafaba omelet.

Substitutions

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