Indonesian Fried Rice with Side Dishes
A quick and flavorful fried rice served with cucumber, tomato, hard-boiled egg, and crispy tofu and tempeh. This everyday Indonesian meal comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 28g
Ingredients
- 3 cups cooked rice
- 2 large eggs
- 7 oz tofu
- 7 oz tempeh
- 3 tbsp sweet soy sauce
- 3 cloves garlic
Instructions
- 1
Cut the 7 oz tofu and 7 oz tempeh into bite-sized cubes. Heat 2 tbsp oil in a large skillet over medium-high heat and fry them until golden and crispy, about 5-7 minutes. Remove and set aside.
- 2
In the same skillet, add 1 tbsp oil and the 3 minced garlic cloves. Cook until fragrant, about 30 seconds. Add the 3 cups cooked rice and 3 tbsp sweet soy sauce, stirring constantly until the rice is evenly coated and hot, about 3-4 minutes.
- 3
Push the rice to one side of the skillet. Crack the 2 eggs into the empty side and scramble them until just set, about 1 minute. Mix the eggs into the rice.
- 4
Serve the fried rice with the crispy tofu and tempeh, plus sliced cucumber and tomato on the side. Add sambal or chili paste if you like heat.
Tools you’ll need
- large skillet
- knife
- cutting board
- spatula
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