Nasi Goreng Dendeng (Vegan Dendeng Fried Rice)
Cold leftover rice is the secret to great fried rice — and a pouch of Not Your Pakcik’s Dendeng turns it into a proper meal in minutes. Sweet, smoky, umami-packed and completely plant-based.
Serves 2 · 10 minutes
Ingredients
- 1 pouch Not Your Pakcik’s Dendeng
- 2 cups cooked, cooled rice (day-old is best)
- 1 clove garlic, finely chopped
- A handful of greens (choy sum, spinach or long beans)
- 1 tbsp oil
- 1 spoon Not Your Mama’s Sambal (or to taste)
- Optional: spring onions and fried shallots to finish
Method
- Heat the oil in a wok or large pan over high heat. Fry the garlic until fragrant.
- Add the rice and sambal, tossing to coat and crisp slightly — don’t stir too often, let it catch.
- Warm the dendeng pouch for a minute, slice, and fold it through with the greens.
- Taste, adjust the heat, and finish with spring onions and fried shallots.
Tips
No leftover rice? Cook fresh, spread it on a tray and chill for 15 minutes first. For extra protein, crumble in firm tofu. Extra nasi, please!