Vegan Nasi Goreng (Malaysian Fried Rice)

Ingredients

• 4 cups Cooked Rice (day-old)
• 8 oz Tempeh
• 1 medium Carrot
• 1 cup Green Beans
• 1/2 medium Red Bell Pepper
• 1/2 medium Onion
• 3 cloves Garlic
• 3 tablespoons Soy Sauce (tamari for gluten-free)
• 2 tablespoons Sweet Soy Sauce (Kecap Manis)
• 1 teaspoon Chili Garlic Sauce
• 2 tablespoons Vegetable Oil
• 4 wedges Lime wedges

Instructions

1. 1Dice the tempeh into small cubes. Chop the carrot, green beans, and red bell pepper into small pieces. Dice the onion and mince the garlic.
2. 2Heat vegetable oil in a large wok or skillet over medium-high heat. Add the tempeh and cook until golden brown and crispy, about 5-7 minutes. Remove tempeh and set aside.
3. 3Add the diced onion and garlic to the wok and cook until softened, about 3 minutes. Add the carrot, green beans, and red bell pepper and cook for another 5 minutes, until slightly tender.
4. 4Add the cooked rice to the wok and break it up with a spatula. Stir in the soy sauce, sweet soy sauce, and chili garlic sauce. Mix well to coat the rice evenly.
5. 5Return the crispy tempeh to the wok and stir to combine with the rice and vegetables. Cook for another 2-3 minutes, stirring constantly.
6. 6Serve hot, garnished with lime wedges.

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