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
- 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.
- 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.
- Transfer the Nasi Goreng to a platter. Top with the scallions. Arrange tomato and cucumber slices around the edges.