Nasi Goreng

Ingredients

2 small onions

3 cloves garlic

2 tablespoons whole almonds

2 small chile peppers, seeded and diced (or substitute chile pepper flakes or hot sauce)

2 tablespoons canola oil, divided

1 cup finely chopped or shredded vegetables, such as yellow bell pepper, cabbage or broccoli

1 cup unsalted cashews

1 cup dried apricots, chopped

3 tablespoons reduced-sodium soy sauce

1 tablespoon molasses

4 cups cooked and cooled brown rice

1/4 cup chopped cilantro

pepper to taste

2 scallions, thinly sliced

1 medium tomato, sliced

1 small cucumber, sliced

Directions

1. Place onions, garlic, almonds and chiles in a food processor. Process to a thick paste. Heat 1 tablespoon oil over medium-high heat in a wok or large skillet. Add the paste and cook until fragrant, about 2 minutes. Transfer to a small bowl.
2. Heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables, cashews and apricots and cook, stirring, until crisp-tender, about 2 minutes. Add the onion paste, soy sauce, molasses and rice and stir until combined and heated through, about 2 minutes more. Stir in cilantro and pepper.
3. Transfer the Nasi Goreng to a platter. Top with the scallions. Arrange tomato and cucumber slices around the edges.