Name: Garlic & Onion Fried Rice, Fresh Sambal & Mashed Avocado
Yield: Serves 2
Ingredients: baby spinach; handful of tenderstem broccoli (broccolini); 1 tomato, deseeded and chopped; 1 garlic clove, peeled; 2 tablespoons grated fresh root ginger; ½ tablespoon salt; peanuts; 440 g (1 lb / 2 cups) brown rice; squeeze of lime juice; 1 medjool date, stoned (pitted); lime wedges; 1 tablespoon apple cider vinegar; a couple of pak choi (bok choy); ½ shallot; 1 tablespoon coconut oil, for frying; 2 garlic cloves, peeled and sliced; 2 shallots, sliced; handful of kale; 60 ml (2 fl oz / ¼ cup) olive oil; ½ red (bell) pepper, deseeded and roughly chopped; sesame seeds; 1 red Thai chilli; 1 avocado, mashed until smooth

Preparation info

Serves
2

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

The sambal recipe in this dish was handed down to me when I was running a retreat in Bali. It is one of many Balinese versions but it is my favourite. It lasts forever and awakens any dull dish that needs some extra oomph!

Ingredients

440 g (1 lb / 2 cups) brown rice
1

Method

Cook the rice following the packet instructions. Drain.

Sambal

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