Vegan Nasi Goreng (Fried Rice)

Ingredients

• 4 cups Cooked rice (day-old)
• 4 tablespoons Coconut aminos
• 3 cloves Garlic
• 2 number Shallots
• 1/2 cup Carrot
• 1/2 cup Peas
• 2 number Green onions
• 1/4 teaspoon Chili flakes
• 2 tablespoons Sesame oil
• 1 tablespoon Vegetable oil

Instructions

1. 1Finely mince the 3 cloves of garlic and the 2 shallots. Dice the 1/2 cup of carrot into 1/4-inch (0.6 cm) cubes. Thinly slice the 2 green onions for garnish.
2. 2Place a large wok or a large frying pan over medium-high heat (375-400°F / 190-205°C). Add the 1 tablespoon of vegetable oil and the 2 tablespoons of sesame oil to the pan, allowing them to heat for 30-60 seconds until shimmering.
3. 3Add the finely minced 3 cloves of garlic, the finely minced 2 shallots, and the diced 1/2 cup of carrot to the hot oil. Stir-fry constantly for 2-3 minutes, until the garlic and shallots are fragrant and the carrot has slightly softened.
4. 4Add the 4 cups of cooked day-old rice and the 1/2 cup of peas to the pan. Use the back of your spatula or spoon to break up any clumps in the rice as you stir-fry for 5 minutes, ensuring the rice is heated through and well combined with the vegetables.
5. 5Pour in the 4 tablespoons of coconut aminos and sprinkle in the 1/4 teaspoon of chili flakes. Continue to stir-fry for another 2-3 minutes, mixing thoroughly until all the rice is evenly coated and the dish is piping hot.
6. 6Remove the pan from the heat. Garnish the Vegan Nasi Goreng with the thinly sliced 2 green onions and serve immediately.

Substitutions

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