Bulk Nasi Goreng [Bulkbites.com]

• Servings: 6
• Time: 40 minutes

I like to eat rice as lunch on workout days, it provides me with loads of energy during my training. This rice recipe is Indonesian originally and can easily be made in bulk. I usually make 6 servings, eat it a couple of days and store some in the freezer. Don't store the omelet in the freezer though, it will destroy its texture.

Nutrition

• calories: 529
• protein: 23
• carbs: 85
• fat: 11
• saturated fat: 2.49
• polyunsaturated fat: 3.13
• monounsaturated fat: 3.22
• cholesterol: 186
• sodium: 1458
• potassium: 634
• dietary fiber: 6.31
• sugars: 4.72
• vitamin a: 272
• vitamin c: 20
• calcium: 157
• iron: 4
• magnesium: 0
• complex carbs: 73.97
• other fats: 2.16

Ingredients

• 3 cup Rice, brown, long-grain, raw
• 199.98 gram Cabbage, common (danish, domestic, and pointed types), stored, raw
• 1.02 cup chopped Carrots, raw
• 250.02 gram HOUSE FOODS Premium Firm Tofu
• 1.02 leek Leeks, (bulb and lower leaf-portion), raw
• 1.02 large Onions, raw
• 1.98 clove Garlic, raw
• 1.98 cup, pieces or slices Mushrooms, white, raw
• 1.5 tbsp Ground cumin
• 1.5 tbsp Spices, ginger, ground
• 1.98 dash Spices, pepper, black
• 1.98 dash Salt, table
• 7.98 tbsp Soy sauce made from soy (tamari)
• 19.98 gram Sambal
• 6 large Egg, whole, raw, fresh

Instructions

• Cook the rice, and take it out when almost done
• Chop all vegetables and tofu (no too small)
• Glaze the onions and garlic in large skillet with some oil
• Add the chopped mushrooms and cook for 2 minutes
• Add the tofu and cook for a couple of minutes
• Mix in all the other vegetables and cook for 2 minutes
• Add the rice
• Mix the spices with the soy sauce and sambal (optional)
• Pour into the skillet and mix thoroughly
• Leave it to cook for a couple of minutes while making an omelet
• Omelet on top, enjoy!