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“A common recipe in the Netherlands, the average person eats probably once a week - easy to throw together and great to serve to guests as it makes a lot and it's relatively cheap! The only thing I've done differently is used tofu in place of ham or bacon. You can also leave the tofu out completely - but you gotta serve it with sate sauce - that's what makes it great!”
READY IN:
20mins
SERVES:
4-6
YIELD:
1 large wok-ful
UNITS:
US

Ingredients Nutrition

Directions

  1. First, cook rice and set aside to cool. Best to make several hours ahead or a day before.
  2. Next, beat one egg at a time and fry in half tablespoon melted butter each. Set aside to cool, then cut into strips.
  3. Okay, now add the spiced tofu pieces to the wok and cook through. Set aside.
  4. Next add the oil to the wok and the onion and garlic. Cook quickly till soft, then add the spices: ginger, coriander, and galangal. Then crumble in the chicken bouillon cube. Pour in the sweet soy sauce and mix well.
  5. Then add a couple scoops of the cooled rice. Mix through. Add some of the Bami/Nasi vegetables and continue cooking quickly, stirring around and adding rice now and again until all the rice and vegetables have been added. Continue to stir about so as not to burn.
  6. Finely, turn off heat and add back into the wok the spiced tofu pieces and the egg strips. Mix thoroughly. And season with celery salt.
  7. Serve with kroepoek chips, sate sauce,sambal, relish, sweet and sour baby onions, and any other delectable thing you can think of. I've seen it served with diced tomatoes, cucumbers, lettuce or something crunchy like LaChoy crunchy noodles, fried onions, etc.

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