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Indonesian-Style Fried Rice with Vegetables and Egg
This vegetable nasi goreng turns leftover cold rice into a complete meal, stir-fried with carrot spirals, mushrooms and flat beans, then bound with egg and finished with a sweet soy and sesame sauce. The SpeedyMando slices the aromatics and mushrooms while the Spiralizer preps the carrot, so everything is ready before the wok even gets hot.
- Total time
- 40 min
- Prep
- 20 min
- Cook
- 20 min
Ingredients
Method
Mix the two soy sauces, the ketchup and the sesame oil in a small container and set aside.
Peel the carrot, cut it into lengths and turn it into spaghetti with the Tupperware Spiralizer.
Peel the onion, garlic and shallots and slice them with the Tupperware SpeedyMando. Heat the oil in a wok over high heat and stir-fry these aromatics with the carrot for about 5 minutes.
Add the mushrooms, sliced with the SpeedyMando, the beans cut in half, the spinach chopped coarsely in the Tupperware SuperSonic Chopper Extra, and the deseeded, sliced chilli. Keep cooking for about 10 minutes, until the vegetables are lightly caramelised.
Break the eggs straight into the wok and stir constantly until they are set, then lower the heat.
Add the rice and the sauce, and toss until everything is piping hot. Taste, adjust the seasoning and serve at once with prawn crackers and bean sprouts.
