Ingredients

• 960 mls (4 cups) cooked rice
• 200 gms (0.44 lb) tempeh, sliced
• 3 tbsps soy sauce
• 3 garlic cloves, minced
• 1 onion, finely chopped
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 240 mls (1 cup) green beans, trimmed and cut into pieces
• 240 mls (1 cup) peas
• 2 tbsps sesame oil
• 2 tbsps chili sauce
• 2 spring onions, chopped
• 2 egg, optional
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat.
2. Add the sliced tempeh and cook until golden brown on both sides. Remove and set aside.
3. In the same skillet, add the remaining sesame oil. Sauté garlic and onion until fragrant.
4. Add the red bell pepper, carrot, green beans, and peas. Stir-fry for about 5 minutes until vegetables are tender.
5. Push the vegetables to one side of the skillet and add the cooked rice to the other side.
6. Pour the soy sauce and chili sauce over the rice, stirring to coat evenly.
7. Mix the tempeh back into the skillet along with the vegetables and rice.
8. If using, scramble the eggs in a separate pan and mix into the rice.
9. Season with salt and black pepper. Toss everything together until well combined and heated through.
10. Garnish with chopped spring onions before serving.

Notes

• Nasi Goreng is a popular Indonesian fried rice dish.
• Tempeh adds a great source of protein.