2 Tbsp kecap manis
1/2 tsp sesame oil
1/2 tsp reduced-sodium soy sauce
1/2 tsp Sriracha, or more to taste
2 tsp canola oil
1 head bok choy, trimmed, cut into 1-inch slices
1/2 red onion, cut into large dice
2 cloves garlic, peeled and sliced
8 oz cubed extra-firm tofu
2 portobello mushroom caps, cut into 1-inch pieces
1 egg, lightly scrambled
1-1/2 cups cold cooked rice
In a small bowl, whisk together the kecap manis, sesame oil, soy sauce and Sriracha. Set aside.
Heat the oil in a wok or deep frying pan over medium-high heat. Add the bok choy and onion, and stir fry for 1 minute. Add the garlic, tofu and mushroom, and stir for another minute.
With a spatula, push the vegetables to one side of the wok. Pour in the beaten egg, and stir quickly as the egg sets, mixing the egg in with the vegetables. Then, add the cold rice (be sure to break up the clumps as you add the rice to the wok). Stir fry for 30 seconds.
Pour in the kecap manis mixture, and stir fry for 1 minute to distribute the sauce evenly over the rice and vegetables. Serve hot.