Ingredients with Measurements:
- 2 cups cooked rice
- 1 block of firm tofu, diced
- 1 cup sliced mushrooms
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 green onions, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the diced tofu and cook until golden brown, about 5 minutes. Remove from the wok and set aside.
3. Add the sliced mushrooms to the wok and cook until tender, about 3 minutes. Remove from the wok and set aside.
4. Add the chopped onion and minced garlic to the wok and cook until fragrant, about 2 minutes.
5. Add the cooked rice to the wok and stir-fry for 2-3 minutes.
6. Add the soy sauce, oyster sauce, sugar, salt, and black pepper to the wok and stir-fry for another 2-3 minutes.
7. Push the rice to one side of the wok and pour the beaten eggs onto the other side. Scramble the eggs until cooked, then mix them into the rice.
8. Add the cooked tofu and mushrooms back into the wok and stir-fry for another minute.
9. Garnish with sliced green onions and serve with lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 40g
Protein: 12g
Substitutions for ingredients:
- Instead of tofu, you can use chicken, shrimp, or beef.
- Instead of mushrooms, you can use bell peppers, carrots, or broccoli.
- Instead of oyster sauce, you can use hoisin sauce or fish sauce.
Variations:
- Add chopped chili peppers for extra heat.
- Use brown rice instead of white rice for a healthier option.
- Add chopped peanuts or cashews for crunch.
Tips and tricks:
- Use cold, leftover rice for the best texture.
- Make sure to drain the tofu well before cooking to prevent excess moisture.
- Don't overcrowd the wok or skillet to ensure even cooking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter.
Garnishes:
Sliced green onions, chopped peanuts or cashews, chopped cilantro.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, green beans, or bok choy.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth.
- If the rice is too wet, cook for a few more minutes to evaporate any excess moisture.
Food safety advice:
Make sure to cook the tofu and eggs thoroughly to prevent any foodborne illnesses.
Food history:
Nasi Goreng is a popular Indonesian fried rice dish that is typically made with leftover rice and a variety of meats, vegetables, and spices.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve with a cold beer or a glass of iced tea.
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Region: Indonesian