|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 2g||7%|
|Total Sugars 2g|
|Vitamin C 6mg||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
First, let's not get lost in translation. Sambal is a generic term for chile-based sauces. Nasi goreng means "fried rice." Literally, there is nothing about nasi goreng that requires it to be spicy. But since nasi goreng is a Malay term, the Malay (and we don't mean Malaysian) style of cooking fried rice has associated nasi goreng with spicy fried rice with bold flavors. In other words, that nasi goreng is spicy is more of a cultural association than a literal definition.
That said, let's proceed to this sambal fried rice recipe. To make the spice base, we combined sambal oelek (available in Asian groceries), crushed galangal (also available in Asian groceries), fresh garlic, onion, makrut lime leaf, and lemongrass. Can you imagine the aroma?
Of course, you can go fresh all the way and use fresh chiles instead of sambal oelek. But because sambal oelek is already a spice blend, chiles alone won't do. You'll have to have a myriad of other spices like cloves, cumin, ginger... As for galangal, even in Southeast Asia, it is not always easy to find. So, you get the idea. The store-bought components of the spice paste are for convenience.
"Fried rice is a classic comfort food staple, and this version elevates it to something far more interesting. A flavorful spice paste of sambal oelek, lemongrass, galangal and makrut lime leaves adds tremendous, citrusy, aromatic flavor and chile heat." —Danielle Centoni
2 tablespoons sambal oelek
1 tablespoon coarsely chopped galangal
1 tablespoon minced garlic
2 tablespoons finely chopped shallots
1 large makrut lime leaf, sliced into thin strips
1 stalk lemongrass, thinly sliced
3 tablespoons neutral oil, such as peanut or canola
1 cup diced cooked meat of choice
1 small carrot, peeled and chopped
2 to 3 tablespoons soy sauce
4 cups cold cooked rice, stirred or lightly rubbed to separate the grains
1/4 cup thinly sliced scallions
Salt, to taste
Fried eggs and coarsely chopped cilantro, for garnish
Gather the ingredients.
Make the sambal. Place the sambal oelek, galangal, garlic, shallots, makrut lime leaf, and lemongrass in in a blender, food processor, or mini food processor and process just until pasty. You can also do this with a mortar and pestle.
Add the oil to a wok or skillet on medium-low heat until it shimmers. Add the sambal mixture and sauté until the solids separate from the oil and the mixture smells lightly toasted and highly aromatic.
Add the meat and carrot. Season with the soy sauce. Stir-fry (very high heat) for about half a minute.
Add the rice and scallions. Season with salt. Stir-fry until the rice is heated through and the color is even.
To serve, ladle some sambal fried rice on a plate, top with a fried egg, and sprinkle with chopped cilantro.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.