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Title: Indonesian Style Rice With Tempeh
Categories: Indonedian, Rice, Vegetarian
Yield: 4 Servings

3 Shallots; trimmed and halved
- -OR-
1 sm Onion; trimmed and quartered
1 sm Fresh hot red chile;
- up to 2, seeded
1 cl Garlic; crushed
1 tb Vegetable oil
1 lg Carrot; shredded
2 c Napa cabbage; finely chopped
1 c Tempeh; steamed, crumbled
3 tb Low-sodium tamari
1 ts Natural sugar
3 c Cooked basmati or other
- long-grain rice; cold,
- broken into small clumps
1 md Cucumber;
- peeled, seeded, shredded,
- for garnish
1/2 c Unsalted peanuts;
- dry-roasted, chopped,
- for garnish

Inspired by the spicy-sweet Indonesian fried rice dish called nesi
goreng, this can be made using alternative ingredients. For example,
omit the tempeh, use broccoli and bell pepper instead of carrot and
cabbage, or garnish with bean sprouts or diced tomato instead of
cucumber and peanuts. The traditional accompaniment is sambal, a hot
and spicy condiment that can be found in Asian markets.

In a food processor or blender, combine the shallots, chiles, garlic,
and salt, and process until smooth. Set aside.

Heat the oil in a large skillet or wok over medium heat. Add the
carrot and cabbage and stir-fry until slightly softened, about 1
minute. Add the tempeh, 1-1/2 tb tamari, and sugar, and cook until
the tempeh is lightly browned about 2 minutes. Stir in the reserved
shallot mixture and cook until fragrant, about 30 seconds. Add the
rice and the remaining 1-1/2 tb tamari and stir-fry to combine all of
the ingredients and heat through, about 10 minutes.

To serve, place the rice mixture in a shallow serving bowl or on a
large platter and garnish with the cucumber and peanuts.

Recipe by Vegan Planet by Robin Robertson

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