Vegan Nasi Goreng (Indonesian Fried Rice)
Cook and Prep Time: 20 minutes
- 2 cups cooked Wild Rice
- 1 Red Onion, thinly sliced
- 1 cup Peas
- 1 Red Pepper, thinly sliced
- 1 cup Broccoli Florets, chopped
- 1 handful Haricot Vert, ends removed and chopped
- 1 block Tempeh, chopped
- 1 Handful Cashews, chopped
- 1 Handful Cashews, halved
- 1 tbsp. Tamari
- 1 tbsp. Coconut Oil or Vegetable Stock, for sautéing
- Salt, to taste
- Black Pepper, to taste
For the Sambal (there will be extra)
- 1 lb. Red Chili Peppers, stems removed (Jalapenos, Serranos, and Cayenne peppers are good substitutes)
- 2 tbsp. Rice Wine Vinegar
- 1 tbsp. Salt
- 1 tbsp. Tomato Paste (optional)
- 2 cloves Garlic
- 1 Lime, zested and juiced
- Rinse and chop all produce accordingly. Have rice cooked ahead of time.
- Make the sambal. Add all ingredients to a blender. Pulse until smooth.
- Pre heat a wok over a high heat then add 2-3 T of sambal. Cook for 1 minute, stirring often to avoid burning.
- Add the vegetables and tempeh. Stir-fry for 5-6 minutes.
- Add the rice to the wok. Stir fry for 3-4 minutes, scraping the bottom of the pan so the rice does not stick and burn.
- Stir in the tamari and halved cashews. Toss to coat, cooking for about 1 minute more.
- Serve and top with chopped cashews and scallions. Enjoy!