Vegan Nasi Goreng (Dutch-Indonesian Fried Rice)

Ingredients

• 600 g Cooked rice, day-old
• 200 g Tempeh, diced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 150 g Green beans, trimmed and chopped
• 3 tbsp Soy sauce, low sodium
• 2 tbsp Sweet soy sauce (kecap manis)
• 1 tsp Chili sauce (sambal oelek), optional
• 2 tbsp Peanut oil
• 2 stalks Scallions, sliced, for garnish
• 2 tbsp Fried shallots, for garnish

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large wok or frying pan over medium-high heat, which is approximately 204.4°C (200°C). Add the 2 tablespoons of peanut oil to the pan and allow it to heat for 1-2 minutes until it shimmers.
2. 2Carefully add the 200 g of diced tempeh to the hot oil. Fry the tempeh for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the fried tempeh from the pan and set it aside on a clean plate.
3. 3Add the 1 medium chopped onion and 2 minced cloves of garlic to the same pan. Sauté, stirring constantly, for 2-3 minutes until the onion becomes softened and translucent, and the garlic is fragrant.
4. 4Add the 1 medium diced red bell pepper and 150 g of chopped green beans to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly softened but still retain a slight crispness.
5. 5Add the 600 g of day-old cooked rice to the pan. Use a spatula to break up any clumps of rice and thoroughly stir it into the vegetables.
6. 6Pour in the 3 tablespoons of low sodium soy sauce, 2 tablespoons of sweet soy sauce (kecap manis), and the 1 teaspoon of chili sauce (sambal oelek), if you are using it. Stir everything well to ensure the sauces are evenly distributed throughout the rice.
7. 7Continue to stir-fry the rice mixture for 3-5 minutes, ensuring the rice is heated through completely and is evenly coated with the sauces. The rice should appear glossy and have a slightly toasted aroma.
8. 8Return the reserved fried tempeh to the pan. Mix it thoroughly with the rice and vegetables, continuing to cook for another 1-2 minutes to ensure the tempeh is heated through.
9. 9Serve the Nasi Goreng immediately while hot. Garnish each serving generously with the 2 stalks of sliced scallions and the 2 tablespoons of fried shallots.

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