Fried rice (nasi goreng)

Boil a liter of water in a kettle.

Wash the rice and cook in a pot with the pre-boiled water for c. 15-19 minutes (longer/shorter depending on pack instructions). Drain and keep aside.

Peel the garlic and finely chop (or use a garlic press).

Peel the ginger and chop finely.

Wash the carrots and cut into thin cubes of about 0.5 cm.

Wash the spring onions and cut into thin rings.

Stirfry

Heat a large pan with some oil and crumble the tofu over the pan with clean hands. Fry the tofu pieces in the pan until they start to brown. Add a large splash of soy drink to the tofu and then the pepper and turmeric. Mix well. Wait until the tofu has absorbed the soy drink or most of it has evaporated. Then add a small splash of soy drink and the salt and scoop the tofu out of the pan. Keep separate.

Heat some new oil in the pan and add the garlic, ginger, spring onion and carrot. Stir fry on high heat for c. 5-8 minutes until the carrot becomes soft.

Add the peas, cooked rice and kecap Manis to the pan. Mix everything well. Stir-fry for another 5 minutes to crisp up the rice and allow the flavours to absorb.

Add the bean sprouts and tofu to the nasi goreng and mix.

Bringing it all together

Cut the lime into wedges. Serve the nasi goreng with the lime and sambal / chili sauce if using.