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Ingredients
1 pack Tempeh, cut into cubes
300g cooked basmati rice
2 tbsp ketjap manis
1 tbsp sriracha chilli sauce
1 tbsp dark soy sauce/tamari
2 cloves garlic (chopped)
1 piece fresh ginger (chopped)
1 onion (diced)
120g shredded spring greens
2 red chillies (sliced)
2 tbsp crispy fried onions
Vegetable oil
Get started
- Heat a deep frying pan and add a glug of oil.
- Add the onion and Tempeh, frying until slightly caramelised.
- Add the ginger and garlic, frying until golden.
- Add the shredded greens and stir fry until wilted slightly.
- Add the chillies and cooked rice.
- Add the ketjap manis, sriracha, and soy sauce and stir fry until the rice is warmed through.
- Serve sprinkled with crispy fried onions.
