Kampung Fried Rice
This famous Malaysian dish is made with leftover rice, stir fried with turmeric tofu, vegetables, and fresh aromatics. Perfect for a quick and easy meal.
Servings: 1
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!