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]
- 2 cups brown rice
- 1 tablespoon coconut oil, for frying
- 2 garlic cloves, peeled and sliced
- 2 shallots, sliced
For the sambal (makes one 7 ounce jar):
- 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
For the sides:
- handful of tenderstem broccoli (broccolini)
- handful of kale
- a couple of pak choi (bok choy)
- 1 avocado, mashed until smooth
- sesame seeds
- baby spinach
- lime wedges
- 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.
Tip: Everything except for the mashed avocado can be frozen.