Vegan Nasi Goreng (Indonesian Fried Rice)

 This is based on a recipe from Vegan Punks. I made Nasi Goreng ten years ago and loved it but couldn't find the recipe I use. Back then I mixed elements of Nasi Goreng and Chinese Fried Rice to get Jacquie Fried Rice. 

Vegan Nasi Goreng (Indonesian Fried Rice)

Ingredients

1 tbsp sesame oil

150 g tempeh - chopped into chunks

200 g carrots roughly 2 carrots - chopped into small cubes, about 1cm

250 g green beans - chopped into small 1cm chunks (I used peas)

1 red pepper - chopped into small 1cm cubes

1 onion - chopped into small 0.5cm pieces

4 cloves garlic - peeled and crushed

370 g rice dry weight - cooked the day before and kept in the fridge overnight

3 tbsp soy sauce

4 tbsp kecap manis (I used Sweetened Soy Sauce and a bit of Thai Magic Sauce)

1 tsp chilli paste or Indonesian sambal is even better, if you have it

To garnish:

Finely sliced spring onions.

Cucumber slices

Tomato slices

Rice crackers or vegan prawn crackers

Sesame seeds

Sambal or chilli sauce

Method

Heat up the wok and add the sesame oil, once hot add the tempeh.

Pour in 1 tbsp of kecap manis and fry for another couple of minutes, until the tempeh becomes sticky and then golden. 

Remove the tempeh from the wok and set aside.

Next, fry the onion over a medium heat. Once translucent add the garlic. 

Remember to keep them moving in the wok, in order not to burn them, as garlic burns quickly.

Pop in the green beans, peppers and carrot and continue to stir fry for a few minutes.

Now add the tempeh from earlier back to the wok. Give it all a good stir.

In a separate ramekin or small bowl, mix together the remaining kecap manis, soy sauce and chili paste.

Add your rice to the wok and stir gently until well mixed with the vegetables and tempeh.

Pour the sauce in, mix well, and top with sesame seeds and spring onions, then garnish with slices of cucumber and tomato and rice crackers.

Notes

If you don’t have kecap manis, increase the soy sauce by 1 tablespoon and add 1 tablespoon of maple syrup.

It’s important to use pre-cooked rice. Cook it the day before and leave in the fridge. This is so that it dries out and absorbs the sauce well, without becoming mushy and soft.

You can switch the tempeh out for tofu or vegan chicken pieces.

This dish can be frozen for up to 3 months.