This Indonesian twist on fried rice is high on taste and is a great cold weather dish as well as a favorite way to use leftover rice. It’s also a real budget stretcher as it is very inexpensive to put together.
Traditionally, the recipe is topped with fried egg omelet so the added seitan or tofu is a vegan-friendly substitution. The chile pepper gives a nice kick too.
We like it so much that we’ve even made rice a day ahead to be sure we’d be ready.
4 Small shallots, peeled or ½ small onion
3 Cloves garlic, peeled
3 Tbsp. whole raw almonds
1 Small chile pepper, seeded
2 Tbsp. peanut or other high heat oil (organic)
2 Cups finely chopped or shredded vegetables, (pepper, carrot, cabbage, broccoli, peas, etc.)
1-2 Cups minced seitan or barbecued tofu(optional)
2 Tbsp. soy sauce
4 Cups cooked and cooled rice, best leftover (brown preferable)
2 Scallions, thinly sliced
1 Medium tomato, sliced
½ Small cucumber, sliced
3-4 Sprigs Cilantro, chopped
Make the Almond-Chile Paste: Place shallots (or onion), garlic, almonds and chiles in a food processor and process to a thick paste. Heat 1 tablespoon oil over medium-high heat. Add the paste and cook until fragrant, about 2 minutes. Transfer to a small bowl.
Cook the Veggies: Heat remaining oil over medium-high heat. Add vegetables and cook, stirring, until just cooked, about 2 minutes. Add the seitan if using and stir until lightly browned, about 2 minutes.
Fry the Rice: Add almond-chile paste to the veggies and seitan or tofu along with soy sauce, kecap manis (or molasses mixture) and rice and stir until combined and heated through, about 2-4 minutes more.