Tempeh Fried Rice (Nasi Goreng)
What is Nasi Goreng
If you're a fan of fried rice dishes, you need to try Nasi Goreng! This Indonesian staple is a delicious and customisable meal that's perfect for lunch or dinner.
Nasi Goreng is a traditional Indonesian fried rice dish that's typically made with cooked rice, scrambled eggs, vegetables, and protein. However we will be omiting the scrambled eggs in this recipe and serving it with some delicious tempeh.
The name Nasi Goreng literally means "fried rice" in Indonesian, and it can be found in many variations throughout Southeast Asia. What makes Nasi Goreng unique is its bold flavours, which come from a combination of spices, sauces, and chilli paste.
I love how customisable this dish can be - I usually make it when I have leftover rice in the fridge and use up all the veggies that need to be used up.
INGREDIENTS
For the Tempeh:
1/2 block tempeh
1 tbsp maple syrup
2 tbsp tamari
1 tbsp sesame oil
Juice 1/2 lime
1 red capsicum, diced
1/2 head broccoli, shredded
1 small zucchini, diced
1 garlic clove, minced
1 inch piece of ginger, minced
1 cup brown rice (cooked)
1/2 tsp turmeric
1 tsp veggie stock powder
1/2 tsp child flakes (optional)
1 cup kale, shredded
DIRECTIONS
Add in the maple, tamari, sesame oil and lime juice into a bowl a bowl until combined.
Heat 1/2 tbsp oil in your cosmic cookpan, add in tempeh and fry on both sides for 2-3 minutes. Pour in half of the sauce and let the tempeh fry in the sauce for a few minutes, or until golden on both sides. Remove the tempeh and set aside.
Add in capsicum, broccoli, zucchini and sauté for 5 minutes until slightly softened. Next add in rice, garlic, ginger, spices and the remainder of the sauce and mix well to combine. Sauté for 5-7 minutes until fragrant. Lastly add in kale, turn off heat and let the kale soften for a few minutes before serving.
Serve with some fresh coriander, cucumber and the tempeh.