Sambal Fried Rice — Nasi Goreng, No Shortcuts

Smoky, char-kissed rice with a fiery backbone — this is the nasi goreng you make when you want dinner in fifteen minutes and no regrets. Not Your Mama's Sambal does the work a dozen ground spices usually do, turning day-old rice into something you'd order twice.

Ingredients

• 3 cups cooked, chilled jasmine rice (day-old works best)
• 2 tbsp neutral oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrot, long beans, cabbage), finely chopped
• 200g firm tofu, cubed and pan-fried until golden
• 3 tbsp Not Your Mama's Sambal
• 1 tbsp light soy sauce
• 1 tsp brown sugar
• Sliced cucumber, fried shallots, spring onion, to serve

Method

1. Heat oil in a wok over high heat. Fry the onion and garlic until fragrant, about 1 minute.
2. Add the mixed vegetables and stir-fry for 2 minutes until just tender-crisp.
3. Push everything to the side, add the cooked rice, and break up any clumps with the back of your spatula.
4. Stir in the Not Your Mama's Sambal, tossing continuously until every grain is coated in that deep red glow.
5. Add the pan-fried tofu, soy sauce, and brown sugar. Toss for another 2 minutes until everything is sizzling and fragrant.
6. Plate hot, topped with fried shallots, spring onion, and a wedge of cucumber on the side.

The Perfect Pairing

This is the sambal that does the heavy lifting — one jar of Not Your Mama's Sambal turns a fridge clean-out into the best nasi goreng you've had all week. Keep one in the pantry; you'll reach for it more than you think.