Vegetarian Kampung Fried Rice
Discover the irresistible flavors of Vegetarian Kampung Fried Rice, a plant-based twist on the comforting Malaysian classic. This quick and easy recipe features fragrant jasmine rice stir-fried with a colorful medley of veggies, hearty tempeh, and a blend of soy sauce and kecap manis for that signature sweet and savory punch. Sautéed garlic and onion set the aromatic foundation, while bean sprouts and green onions add a delightful crunch. Optional red chili delivers a customizable spicy kick, and garnishes like fried shallots and a squeeze of lime elevate every bite. Perfect for weeknight dinners or casual gatherings, this vegetarian fried rice recipe is wholesome, satisfying, and packed with Southeast Asian charm.
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 100 grams green beans, chopped
- 150 grams tempeh, diced
- 3 tablespoons soy sauce
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 unit red chili, sliced (optional)
- 2 stalks green onion, sliced
- 100 grams bean sprouts
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 units lime wedges (for serving)
- 2 tablespoons fried shallots (optional for garnish)
Instructions
Begin by heating the vegetable oil in a large wok or frying pan over medium-high heat.
Add the diced onion and sauté until it becomes translucent and fragrant, about 2-3 minutes.
Stir in the minced garlic, and continue to stir-fry for another minute until golden.
Add the diced carrot, chopped green beans, and tempeh to the pan. Stir-fry for about 4-5 minutes until the vegetables are tender and the tempeh is beginning to brown.
Add the cooked jasmine rice to the pan, breaking up any lumps with a spatula or spoon.
Pour in the soy sauce and kecap manis, mixing thoroughly to ensure the rice is evenly coated. If you prefer a spicy kick, add the sliced red chili at this point.
Stir in the sliced green onions and bean sprouts. Cook for an additional 2-3 minutes, allowing the flavors to blend and the bean sprouts to slightly wilt.
Season with salt and black pepper, adjusting to taste.
Remove the fried rice from heat and serve with lime wedges. Garnish with fried shallots if desired for an extra crunch and flavor boost.
Enjoy your Vegetarian Kampung Fried Rice, an aromatic and nourishing meal, perfect for any time of the day!
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3922 mg | 171% | |
| Total Carbohydrate | 277.7 g | 101% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 32.9 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2022 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
