15-Min Nasi Pecel
Indonesian rice bowl with crispy vegetables and a punchy peanut-chili sauce. Cooked rice, fresh veg, and a killer sauce all come together in one skillet.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
Ingredients
- 2 cups cooked rice (warm or room temp)
- 3 tbsp smooth peanut butter
- 1 tbsp sambal oelek or chili paste
- 1 cup bean sprouts, fresh
- ½ medium cucumber, diced small
- 1 whole lime (juiced)
Instructions
- 1
Whisk peanut butter, sambal oelek, lime juice, 3 tbsp water, and a pinch of salt until smooth and pourable.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 3
Add bean sprouts and cucumber, stir-fry until sprouts start to soften and edges brown slightly, about 2 minutes.
- 4
Add rice, breaking up clumps, and toss until heated through and lightly crisped on edges, about 2 minutes.
- 5
Transfer rice to bowls and drizzle generously with peanut sauce.
Tools you’ll need
- small bowl for sauce
- whisk or fork
- 12-inch skillet
- wooden spoon or spatula
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