Sambal Fried Rice (Nasi Goreng Sambal Tumis)

MARINADE; Once you've processed the Sambal ingredients into a paste, take 2-3 Tbsp of it and marinate the fish.

EGGS; Heat 1 Tbsp of cooking oil in the wok until hot then add the eggs and cook it scrambled. Once it has cooled, remove and set aside.

FRY THE FISH; add 2 Tbsp of cooking oil to the hot wok and fry the fish, 2 minutes for each side. Remove it and set aside. NOTE, usually the fish is then broken into bite size pieces.

COOK THE PASTE; heat 3 Tbsp of cooking oil until hot, then add the Sambal paste, lime juice, sugar and veggies. Cook until all the liquid has evaporated, the colour of the Sambal turns darker and the oil separates from the paste.

FRY THE RICE; once the oil separates, add the rice and mix well. Then add the fish, the eggs, and mix them well. Season with salt, taste test and then serve.