Nasi Goreng

If cooking fresh rice: Before mise-en-place-ing other ingredients: Cook rice in a small pot with water: Bring to a boil, then turn off heat and let steam covered for 25-30 min .

• rice: 1 cup
• water: 2 cup

Coat the bottom of a large wok or skillet with vegetable oil and place it over medium heat. Add the tempeh and cook it for about 8 min , flipping the pieces once or twice, until browned.

• vegetable oil: 1 tbsp
• tempeh: 250 g

Drizzle the tempeh with soy sauce, gently flipping the pieces so they're evenly coated. Cook the tempeh for another minute or two, until most of the liquid has dried up.

• tempeh from step 1
• soy sauce: 2 tbsp

Remove the tempeh from the pan and transfer to a plate.

• tempeh from step 2

Stir soy sauce, kecap manis and sambal oelek together in a small bowl.

• soy sauce: 2 tbsp
• kecap manis: 2 tbsp
• sambal oelek: 1 tsp

Add vegetable oil to the wok and raise the heat to medium-high. Give the oil a minute to heat up.

• vegetable oil: 2 tbsp

Add red bell pepper, medium shallot and medium carrot to the wok. Stir-fry the vegetables for about 2 min , until the shallots are soft and the carrots and pepper have brightened in color and become tender-crisp.

• red bell pepper: 1
• medium shallot: 1
• medium carrot: 1

Add garlic to the wok and sauté it very briefly, stirring constantly, until it becomes fragrant (about 30 seconds).

• garlic: 2 cloves

Add the cooked rice to the wok, then pour the sauce mixture over it. Quickly combine the ingredients and stir-fry the rice for about 2 min , constantly stirring and flipping it, until it becomes crispy in spots.

• cooked rice from section 1
• sauce mixture from step 1

Stir in the cooked tempeh, frozen peas and spring onions, then remove the wok from heat.

• cooked tempeh from section 2
• frozen peas: ½ cup
• spring onions: 2

Divide onto plates and serve with cucumber, tomatoes and lime.

• cucumber: ½
• tomatoes: 2
• lime: 1