Simple Fried Rice

Simple Fried Rice
I recently traveled to Bali and have been on an Asian food kick ever since. Bali is one of many islands in Indonesia and, while it does have some original foods, most tend to be based on Chinese and Indian foods that came over to the island with the local people. Fried Rice is called “Nasi Goreng” in Bali and can be found everywhere.

This is a simple, paired back version of Nasi Goreng with no Tofu, Tempeh or Meat, but you can add any protein of choice. If adding any of these proteins be sure to cook it separately (similar to the egg in the recipe below) and set it aside, adding it back in towards the end of cooking. Tofu, in particular, easily falls apart if not cooked separately from the vegetables. These proteins tend to cook best when only turned occasionally, while the vegetables like to be tossed and stirred during cooking.

For Tofu, I always recommend buying extra firm and freezing it overnight before using to help it keep its shape and firm texture. Remove the Tofu from the package, pat it dry with a paper towel to remove the extra moisture, cut into cubes, place it in a Ziplock bag and freeze overnight. Move it into the refrigerator the next day to thaw before cooking. When cooking Tofu, let it cook completely on one side and flip once during cooking.

Yield: 2 Servings, multiply as needed

“ME” indicates a healthier Mindful Eating option.

    2 1/2 Tbsp Coconut Oil
    1 Egg, Beaten with salt and pepper
    1/4 Cup Daikon Radish or Turnip, diced (bite size)
    1/4 Cup Carrots, diced (bite size)
    1/2 Cup Broccoli, coarsely chopped
    2 Cups Cooked Rice (Rice is best if it is leftover from the day before and has been chilled overnight)
    2 Tbsp Tamari Sauce
    1 Tbsp Miso Paste or Fish Sauce*
    1 Tbsp Brown Rice Vinegar
    1 Cup Spinach, roughly torn
    Fresh Cilantro, chopped to garnish (optional)

    *If using Miso, combine Tamari, Miso and Vinegar in a small dish and then add to pan.

    1. Heat 1/2 tablespoon of Oil in a frying pan or wok. Heat oil to a medium heat and add Eggs, cook until just set and a little soft. Remove Eggs and set aside on a plate.
    2. Add remaining oil to pan. Add Daikon Radish, Carrots and Broccoli and continue to cook. As vegetables just begin to become tender, but are still firm, add Rice.
    3. Add Eggs, Soy Sauce, Miso and Rice Vinegar and continue to cook on medium high heat until the Rice begins to brown and you get some crispy bits scraped from the pan. Add Spinach during last minute of cooking. Continue to stir throughout cooking and ensure nothing is sticking to the pan.
    4. Once the Rice is browned to your liking, remove from the heat and serve hot. Top with Cilantro to garnish if desired. Enjoy!


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    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

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    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
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