Friday, July 18, 2014

Veggie nasi goreng - big batch for freezing

Nham :-)

I have always been crazy about fried rice. Having eaten about a truckload of it, I never imagined how much this version would spin me around like we were dancing for a competition.

I actually got to know this one when sleeping over at a friends who lives on gluten (and I barely eat any), and to my surprise he wasn't going to let me live on eggs this time. And that was the start of a passionate love affair (with the nasi goreng I mean :-) ). I had the leftovers the next morning, sizzled in the butter from frying the omelette, and my dear breakfeast was born. By the way, if you want to make a failproof omelette, check this out.

This batch will yield loads of food, so make it for a party or freeze it (or both,depending on the size of the party or the freezer); you can also make 1/4 of it for a regular amount, then use only 1 bell pepper of your choice). Please don't hurt yourself converting everything to perfection; if making 1/4 us 1 clove of garlic on the bigger side and so on.

Veggie nasi goreng

  • 2kg (4lb) rice
  • 9 tbsp coconut oil
  • 1 onion, peeled and chopped
  • 5 cloves garlic, chopped
  • 2 red bell peppers, chopped
  • 2 yellow bell peppers, chopped
  • 5-15 seeded chilis
  • 2 thin leeks, or one regular, sliced (as thick as the flesh of the bell pepper, I wish I had done that)
  • 5-9 carrots, chopped in thin strips or coarsely grated
  • 1kg (2lb) frozen peas
  • 250g (9 oz) soy sprouts (tauge)
  • 1/2 cup kecap manis (I didn't have it, used soy sauce)
  • 3 tbsp turmeric
Cooking Directions
  1. Cook the rice in a giant pot, as instructed here - it will tak longer because of the great volume
  2. Let it cool until at least body temperature (you might want to transfer it to a giant bowl/fridge drawer if you have one). In the meanwhile chop the rest. You might want to ask help :-)
  3. Add the coconut oil to the giant pot, adding the onions and garlic, fry them a bit and then add all the peppers, the leek and the carrots.
  4. Keep stirring and frying until the leek greens look brighter.
  5. Add peas and keep frying.
  6. After 1-2 minutes, add the soy sprouts and the rice (if it is too much for the pot, keep only half or a quarter of the veggies in there, repeating with the rest later.
  7. Fry everything adding the kecap manis (or half or a quarter depending on how much veggies).
  8. Repeat if needed.
  9. Not all the rice needs to be fried, but certainly half and the best is at least two thirds. Stir everything very well with the remaining rice.
  10. Let it cool completely and then freeze in freezer bags.

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