Breastfeeding Friendly Vegan Indonesian Nasi Goreng
Total time40 min
Prep time20 min
Cook time20 min
4.9(5)
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Learn more →Ingredients
4 servings
- 3 cups cooked jasmine rice, day-old and cold
- 8 oz tempeh, cut into ½-inch cubes
- 3 tbsp neutral oil (such as canola or sunflower), divided
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 red fresno or long red chilies, thinly sliced
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp tamari
- 1 tsp sambal oelek
- 1 tsp toasted sesame oil
- ½ tsp white pepper
- 1 cup frozen peas, thawed
- 3 green onions (green tops only), thinly sliced
For serving
- ¼ cup crispy fried shallots, for serving
- 1 persian cucumber, thinly sliced, for serving
- 2 tbsp sambal oelek, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, stir together the kecap manis, tamari, sambal oelek, sesame oil, and white pepper until combined. Set aside.
- 2
Heat 1½ tbsp of the neutral oil in a large wok or 12-inch skillet over medium-high heat until shimmering. Add the tempeh cubes in a single layer and cook, turning occasionally, until golden and crisp on most sides, about 5–6 minutes. Transfer to a plate and set aside.
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