Preparation: 5 mins, Cooking time: 8 mins
Ingredients (serves 2)
° 2 bowls cooked rice
° 15g-20g vegetarian belacan, chopped and mashed
° 2 dried chilli, chopped
° 2 pieces (100g) fresh tempeh, chopped
° 25g carrot, peeled and chopped
° 2½ -3 tablespoons olive oil
° some lettuces and cucumber slices, for garnish
1. Heat the oil in a wok or frying pan, fry the vegetarian belacan and dried chilli for 1 minute.
2. Add in the tempeh and fry for another 1 minute or until fragrant over medium heat.
3. Stir in the cooked rice and carrot. If it is too dry, sprinkle some water on it. Fry about 2-3 minutes or until rice is heated through. Serve hot.
1. Rice for frying must be cooked at least 2 hours in advance or the night before.