ramyaramesh3007This famous Malaysian dish is made with leftover rice, stir fried with turmeric tofu, vegetables, and fresh aromatics. Perfect for a quick and easy meal.
If cooking seems complicated to you, you are at the right place – I’m here to show you that vegan cooking is more EASY than you think! This Malaysian fried rice – also known as Kampung Fried Rice – is one of my favourite ways to clear out leftover vegetables, protein and rice.
It’s quite similar to my Nasi Goreng recipe. “Nasi” means “rice,” and “goreng” means “fried,” so it directly translates to “fried rice.” Nasi goreng Kampung incorporates fresh chilli, aromatics and often, a more spicy taste while regular Nasi Goreng has a subtle sweetness along with the spice.
Here are some easy pointers to make this delicious and easy spicy fried rice:
- Use leftover rice for the perfect fried rice because it has a firmer texture. Using freshly cooked rice can cause the dish to be too mushy.
- Some of my favourite vegetables to add to fried rice are kailan, bok choy, kale, carrot, corn and long beans. Depends on what I have in my fridge but this recipe only includes tofu egg, long beans, carrot and spinach.
- To make this recipe gluten free, substitute the soy sauces with a gluten free version like tamari or coconut aminos. There are also gluten free soy sauces available (look for ones without wheat in them).
Ingredients You Need
- rice – usually, day-old rice is preferred because it’s drier and less sticky, making it easier to fry and absorb the flavours.
- aromatics – shallots, garlic, red chilies (use the small ones for more spice – I used the large one)
- sauces – vegan sambal, light soy sauce, vegan fish sauce
- protein – I made a turmeric tofu but you can also add just regular fried tofu or tempeh.
- vegetables – common vegetables include carrots, peas, green onions, and cabbage. Here, I used long beans, carrots and spinach
- garnish – fried shallots, sliced cucumber, lime and red chilies.
Gluten free substitutions: Use gluten free soy sauce in place of soy sauce. Ensure vegan fish sauce is gluten free too.
Allium free substitutions: Omit garlic and shallots/red onion (both fresh and in powder forms). Instead use a pinch of asafoetida in both cases. Omit adding white part of scallions. Omit fried shallots. Ensure sambal paste is allium free.
Kampung Fried Rice
Ingredients
- 2 shallots
- 2 cloves garlic
- 1 red chili
- 4 green beans or 2 long green beans
- 1/2 carrot
- 1 pack baby spinach
- 150 g extra firm tofu
- 1/4 tsp turmeric
- 1/4 tsp black salt
- 1 cup day old cooked rice
- 1 tsp vegan sambal
- 1/2 tbsp vegan fish sauce or soy sauce
- 1/2 tsp coconut sugar
- pinch white pepper
Instructions
- If you don’t have day-old rice, cook fresh rice, spread it on a tray to cool, and let it sit for 20-30 minutes to dry out. Cold rice is easier to fry and won’t clump together.
- Dice tofu, toss with turmeric and black salt. Air fry at 190C for 12 minutes.
- Dice shallots or red onion finely. Mince garlic. Slice red chilies.
- Heat 2 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add shallots and pan fry until softened.
- Add red chili and garlic, Saute for 1-2 minutes.
- Add diced vegetables, add in cooked rice, followed by sambal, sauces and mix well.
- Add in fried tofu and stir in spinach until cooked. Serve immediately and enjoy!