Luxurious Vegetarian Indonesian Brunch: Exquisite Nasi Goreng Vegetarian with Tempeh Bacon & Coconut-Lime Rice Balls

Allergens

Soy (in soy sauce and tempeh), Coconut (in coconut milk)

Ingredients

• 2 cups Jasmine rice
• 1 cup coconut milk
• 2 cups water
• 1/2 teaspoon salt
• 8 oz tempeh, sliced into thin strips
• 3 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon oil
• 2 tablespoons chopped green onions
• 1 cup bean sprouts
• 2 tablespoons vegetable oil
• 4 large eggs, beaten
• Hot sauce, to taste

Instructions

1. In a pot, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low and cook covered for 18 minutes. Remove from heat and let stand for 5 minutes.
2. In a bowl, mix soy sauce and maple syrup. Marinate tempeh strips in this mixture for 30 minutes.
3. Heat oil in a pan and fry marinated tempeh until golden brown and crispy. Set aside.
4. In another pan, sauté green onions over medium heat for 2 minutes. Add bean sprouts and cook for another minute. Remove from heat.
5. Divide cooked rice into equal portions, shaping each portion into a ball using wet hands. Flatten slightly to form a base for the dish.
6. In a non stick pan, pour beaten eggs and cook until set but still soft. Fold like an omelette and cut into strips.
7. Arrange rice balls on plates, top with Tempeh Bacon, green onion mixture, and egg strips. Drizzle with hot sauce to taste. Serve immediately.

Chef’s Insight

To enhance the aroma and flavor, use fragrant Jasmine rice and fresh coconut milk.

Notes

Adjust the spiciness of the dish by adding more or less hot sauce according to personal preference.