Nasi goreng - Indonesian fried rice or what to do with your leftover rice? {gluten & dairy free + vegetarian}

Usually my Mondays are cooking-free because we have so much leftovers from the weekend that I don't need to cook. But what to do when your leftovers are enough for days? You have a little this, a little that, and oh you should eat those veggies, too before they expire. Well, throw everything together and create something new. We had a ton of rice left from this weekend and I would feel really bad for throwing it out so I decided to try out the vegetarian version of the Indonesian fried rice, Nasi Goreng and I used up everything we had. The ugly paprika that looks like an old ladies butt, that little broccoli that isn't enough for one, the opened can of sweet corn and the leftover tofu I didn't use up to my tofu scramble on the other day, those pinches of herbs that you thought are good for nothing... and tada! There you go with the wonderfully tasty nasi goreng. I didn't have soy sauce so I replaced it, but you can also make your own version from everything you have left in your fridge. 

Ingredients:

- leftover rice (about 4 servings)
- some broccoli
- 3 paprika, chopped
- green herbs (whatever you have: thyme, parsley, even herb mixes)
- smoked tofu, diced
- canned sweet corn, about a half can
- 3 eggs
- 4 tbs olive oil
- about a handful of leftover frozen veggies (carrot, pea etc)
- a little cube of ginger, diced
- chilli powder 
- onion (I used a half of an onion I found in the fridge), diced
-  1 clove of garlic, diced 
- salt, pepper
- tomato sauce or ketchup, mustard
- white vine vinegar 

Beat up the eggs and season with salt and pepper. Heat 2 tbs of olive oil in a large, heavy-bottomed skillet, then pour the eggs into the hot oil. Use a wooden spoon or rubber spatula to move the eggs around the skillet until they’re cooked through but still soft, set aside. Use a wok or a tall pan, heat up the leftover 2 tbs of oil. Add the chopped onion and cook, stirring occasionally, until the onion is starting to soften then add the garlic and the ginger and cook until fragrant. Meanwhile place the broccoli on a plate with about 1 dl water under it and microwave it for about 6-8 minutes. Add the pepper and the tofu to the onions, season it with chili and herbs and cook them, stirring. Add the frozen veggies and broccoli when it's ready. Cook until they are crispy as you like it. Mix the eggs with the veggies and stir it around until it breaks into small pieces. Finally add the rice into the mix with the white vine vinegar, add the tomato sauce or ketchup and some mustard, stir it well and add more sauce if you feel it isn't creamy enough. Stir it well and constantly for about 5 more minutes.