Vegan Nasi Goreng
Vegan Indonesian fried rice with vegetables, tempeh and kecap manis.
Ingredients
- 2 tablespoon vegetable oil
- 200 g tempeh cut into strips
- 1 small onion diced
- 1 red bell pepper diced
- 1 garlic clove minced
- 3 cups of cold, cooked long-grain rice*
- 2 tablespoons kecap manis
- 1 teaspoon sambal oelek more or less depending on taste
- 1 teaspoon tamarind paste
- 1 teaspoon vegan fish sauce or vegan Worcestershire sauce
- 2 medium tomatoes cut into eighths
- ½ English cucumber thinly sliced
- Crispy shallots
- Spring onion finely sliced
Instructions
- Prepare all ingredients before starting to cook. Cut the tempeh into small strips. Dice the onion and pepper and have the garlic minced. Combine the sauce in a small bowl. Add the 2 tablespoons kecap manis, 1 teaspoon sambal oelek, 1 teaspoon tamarind paste and 1 teaspoon vegan fish sauce to the bowl and mix thoroughly.
- Heat a large pan or wok over high heat. Once hot, add the oil and coat the bottom of the pan.
- Add the tempeh strips and fry, stirring continuously, until starting to turn a light golden colour, around 2 minutes.
- Next, add the onion and continue to stir fry for a further 1 minute until the onion becomes translucent.
- Add the red bell pepper and minced garlic and continue to stir fry for a further 1 minute.
- Now add the rice and stir well to combine all the ingredients. Continue to cook for 1 minute.
- Add the sauce and quickly stir to coat all the ingredients. Once everything is nicely coated in the sauce continue to cook for another 1 or 2 minutes until the rice starts to crackle. This is when you know the dish is ready. Turn off the heat and check for seasoning.
- Serve the rice with the tomatoes and cucumber and garnish the dish with crispy shallots and spring onion.
Notes
Leftover rice that was cooked the day before and has been in the fridge is ideal for making any fried rice dish.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!