Vegetarian nasi goreng
Indonesian fried rice glazed with sweet kecap manis and sambal heat, with crisp tempeh and a runny fried egg.
Photo : Bahnfrend · CC BY-SA 4.0
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
- Break up the cold rice with your fingers so every grain separates; this is what stops it clumping in the wok.
- Fry the tempeh in 2 tbsp oil for 6 minutes until crisp and browned, then lift it out.
- In the same wok, fry the shallots and garlic for 2 minutes, then add the carrot and green beans for 3 minutes.
- Stir in the sambal and cook it for 1 minute, until the smell turns mellow.
- Add the rice and turn the heat to maximum, pressing it against the sides of the wok for 4 minutes to heat and colour it.
- Pour in the kecap manis and soy sauce, toss hard until every grain is brown and glossy, then return the tempeh.
- Fry the eggs in the remaining oil with lacy edges and soft yolks, and set one on each plate with cucumber and tomato.
Day-old rice really is essential: fresh rice releases steam and turns the dish to a sticky mush. Kecap manis, the thick sweet soy sauce, contains wheat, so use tamari mixed with palm sugar if you need to avoid it.
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