Nasi Goreng with shrimp and smoked tofu

Ingredients for 4 servings:

• 2 cups jasmine rice
• 4 cups of water
• 1 tsp turmeric
• 1 tsp vegetable stock, granulated
• 2 eggs
• 2 cloves garlic
• ½ tsp chili flakes
• 200 g shrimp(s)
• 250 g smoked tofu
• 2 red bell peppers
• 3 small carrots
• 1 m.-sized onion(s)
• 1 cup peas, frozen
• 1 tsp, heaped sambal oelek
• 1 tbsp Ketjap Manis or sweet soy sauce
• Salt and pepper, black
• Butter and oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Indonesian-style fried rice

It’s best to cook the rice the day before in a rice cooker. To do this, wash the jasmine rice thoroughly twice and cook it with a teaspoon each of turmeric and granulated vegetable stock in twice the amount of water. Pour boiling water over the frozen peas to thaw. Dice the bell peppers. Dice the carrots. Dice the onion. Finely dice the garlic cloves. Cut the smoked tofu into cubes about one centimeter in size. In a bowl, beat the eggs with a fork and season with pepper and salt. Then fry the eggs in a large non-stick pan with a little butter and oil until thinly scrambled, then remove from the pan and cut into strips. Heat the chili flakes and garlic in a little oil and butter in the pan, fry the shrimp in it, and then remove from the pan. Fry the smoked tofu and remove from the pan. Then, cook the diced onions, bell peppers, and carrots in the pan until al dente and season with salt and pepper. Finally, briefly add the peas and then remove the vegetables from the pan. Fry the cooked rice in butter and oil and season with sambal oelek and ketjap manis. Add the shrimp, smoky tofu, and vegetables to the fried rice, mix well, and return to the heat.