The sambal recipe in this dish is one of many Balinese versions. It lasts forever and awakens any dull dish that needs some extra oomph!
Garlic and Onion Fried Rice, Fresh Sambal and Mashed Avocado [Vegan]
Serves
2
Ingredients You Need for Garlic and Onion Fried Rice, Fresh Sambal and Mashed Avocado [Vegan]
- 2 cups brown rice
- 1 tablespoon coconut oil, for frying
- 2 garlic cloves, peeled and sliced
- 2 shallots, sliced
- 1 red Thai chilli
- 1/2 shallot
- 1 medjool date, stoned (pitted)
- 1/2 tablespoon salt
- 2 tablespoons grated fresh root ginger
- 1 garlic clove, peeled
- 1 tomato, deseeded and chopped
- 1/2 red (bell) pepper, deseeded and roughly chopped
- 1 tablespoon apple cider vinegar
- squeeze of lime juice
- 1/4 cup olive oil
- handful of tenderstem broccoli (broccolini)
- handful of kale
- a couple of pak choi (bok choy)
- 1 avocado, mashed until smooth
- sesame seeds
- peanuts
- baby spinach
- lime wedges
For the sambal (makes one 7 ounce jar):
For the sides:
To serve:
How to Prepare Garlic and Onion Fried Rice, Fresh Sambal and Mashed Avocado [Vegan]
- Cook the rice following the packet instructions. Drain.
- Put all the sambal ingredients into a food processor and blitz until you get a sauce-like consistency. Pour into a jar or an airtight container that can easily be stored in the fridge. (This will keep for over a week in the fridge.)
- Bring a medium saucepan of water to a boil and blanch the broccoli stems, kale and pak choi for a few minutes, remove with a slotted spoon and set aside on kitchen paper (paper towel).
- Heat a large pan over medium heat and add the coconut oil, garlic and shallots and fry until golden brown. Add the cooked rice and stir-fry until all the ingredients are well combined and rice is slightly golden.
- Divide between 2 bowls and top with a handful of the broccoli and kale and a dollop of avocado. Serve with a good dollop of fresh and zingy sambal and a sprinkling of sesame seeds.
- I love my bowl with an extra helping of baby spinach for added greens and a lime wedge for zing.
Sambal:
Notes
Tip: Everything except for the mashed avocado can be frozen.
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About The Author
Happy Food by Bettina Campolucci Bordi
See My Recipes In Happy Food, Bettina Campolucci Bordi shares a collection of easy and delicious plant-based recipes that anyone can incorporate into their busy life. Whether you're looking to eat more veggies or have decided to turn vegan but don't want to compromise on taste, this is the book for you. Bettina's philosophies are simple: she believes that food is meant to make you happy! Whether it's love at first sight because a dish looks so colorful and delicious, or at the first hit of flavors when they burst into your mouth, everything you eat should put a smile on your face. Happy Food is designed to take you through your busy day by including ideas for breakfast, lunch, dinner, meals for one, desserts, and snacks, and will easily meet the needs of any modern household. Bettina is also a firm believer that meat-free food doesn't have to cost the earth – you'll find recipes containing ingredients that can easily be sourced from your local supermarket, and she even uses white potatoes! Her passion and expertise lies in how to use everyday ingredients, and she makes them tasty in the simplest possible way. Inspired by food from the countries where Bettina has lived and worked – Tanzania, Sweden, Italy, Spain, and Bulgaria – this is vegan food to make you smile!
Photograph credit: Nassima Rothacker
Recipes excerpted with permission from Happy Food by Bettina Campolucci Bordi published by Hardie Grant Books July 2018, RRP $29.99 hardcover.
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