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Title: Indonesian-Style Rice

3 - shallots, peeled
2 - small hot red chiles, seeded
1 - clove garlic, peeled
1/4 t salt
2 T peanut oil
1 - large carrot, shredded
2 C napa cabbage, finely chopped
1 C tempeh, poached and crumbled
3 T soy sauce
2 1/2 t sweetener
3 C cooked long-grain rice
1 - medium cucumber, peeled, seeded, and shredded
1/2 C dry-roasted peanuts

Cook the rice.

In a food processor, combine the shallots, chiles, garlic, and salt and process until smooth. Set aside.

Heat the peanut oil in a large skillet over medium heat. Add the carrot and cabbage and stir-fry until slightly softened, about 1 minute. Add the tempeh, 1 1/2 tablespoons of the soy sauce, and the sugar and cook until the tempeh is lightly browned, about 2 minutes. Stir in the reserved shallot mixture and cook until fragrant, about 30 seconds. add the rice and the remaining 1 1/2 tablespoons soy sauce and stir-fry to combine all the ingredients and heat through, about 10 minutes.

Garnish with cucumber and peanuts.

From Vegan Planet
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