Vegan Nasi Goreng (Fried Rice)

Ingredients

• 4 cups Cooked Rice
• 1 block Tempeh
• 1/2 cup Carrots
• 1/2 cup Peas
• 2 Green Onions
• 3 cloves Garlic
• 2 Shallots
• 3 tbsp Soy Sauce
• 2 tbsp Sweet Soy Sauce (Kecap Manis)
• 1 tbsp Sesame Oil
• 2 tbsp Vegetable Broth

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

Instructions

1. 1Cut the 1 block of tempeh into 1.27 cm cubes. Heat 1 tablespoon of the sesame oil in a 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Add the tempeh cubes and stir-fry for 5-7 minutes, until they are golden brown and slightly crispy on all sides. Remove the tempeh from the skillet and set it aside on a plate.
2. 2Add the remaining 2 tablespoons of sesame oil to the same 30.48 cm skillet and heat over medium heat (162.8°C / 160°C). Add the 3 cloves of minced garlic and 2 minced shallots to the skillet. Stir-fry for 1-2 minutes, until they are fragrant and softened, but not browned.
3. 3Add the 1/2 cup of diced carrots and 1/2 cup of peas to the skillet. Stir-fry for 3-4 minutes, until the carrots are tender-crisp and the peas are bright green.
4. 4Add the 4 cups of cooked rice to the skillet. Pour in the 3 tablespoons of soy sauce, 2 tablespoons of sweet soy sauce, and 2 tablespoons of vegetable broth. Stir everything together well, breaking up any clumps of rice, and cook for 5-7 minutes, until the rice is heated through and evenly coated with the sauces. You should hear a gentle sizzling sound.
5. 5Add the cooked tempeh cubes and the 2 sliced green onions to the skillet. Stir-fry for 1 more minute, just to combine everything and warm the tempeh and green onions through.
6. 6Serve the Vegan Nasi Goreng hot immediately.

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