This bold, wok-charred fried rice is already built around tempeh, so there's no need to think twice about the protein here — golden cubes of it get seared until crisp before joining a fragrant tangle of shallots, garlic, ginger, and sliced red chilies. Day-old jasmine rice is the secret to that irresistible toasted-at-the-edges texture, tossed vigorously in a bold, sweet-savory sauce until every grain is glossy and coated. Sweet green peas and fresh scallion tops fold in at the end for color and crunch, while a scatter of crispy fried shallots and cool cucumber slices on top keep things lively bite after bite. A squeeze of lime and a spoonful of sambal oelek at the table let everyone dial the heat to their liking. It's a satisfying, deeply flavorful plate that fits a vegetarian table with zero compromise on the smoky, funky, chili-laced flavor this dish is known for.
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In a small bowl, stir together the kecap manis, tamari, sambal oelek, sesame oil, and white pepper until combined. Set aside.
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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