Cook the rice, preferably the day before. Onion: Peel and dice. Set aside for later. Garlic: Peel and finely chop. Set aside for later. Chili: Finely chop. Set aside for later. Carrot: Peel and cut into cubes. Don't cut them too big or they won't be cooked. Set aside for later. Red bell pepper: Remove the seeds. Cut into cubes as well. Set aside for later. Leek: Remove the dark green part. Cut the bottom half lengthwise and slice. Set aside for later. Cabbage: Thinly slice. Set aside for later. Shallot: Peel and finely dice. Set aside for later. Cucumber: Thinly slice with a peeler or try to cut it as thinly as possible. Set aside for later.
Add the shallot and cucumber to a mixing bowl. Add in a good splash of white vinegar. Mix together and set aside in the fridge.
Put a small saucepan on low heat and add in the peanut butter and vegan sambal. Mix together and then add in the brown sugar and sweet soy sauce. Still on low heat add in the coconut milk. Stir until a thick sauce forms. You can taste and adjust to your own liking!
Take a large pan or wok. Heat up some oil and add in the vegan mince if you're using that. You could also use vegan chicken pieces or leave them out completely. Sauté for about 2 minutes. Add in the onion, garlic, chili, and carrot. Sauté for about 3 minutes or until the onion is soft and translucent. Then add in the red bell pepper, leek, and cabbage and sauté for another 2 minutes. Finally add in the bean sprouts and the homemade nasi goreng spice mix. Add in a bit more oil or water if the pan gets too dry. Sauté everything for about 2 minutes, then add in the rice and mix together. Add in a good drizzle of the sweet soy sauce and mix for a couple of minutes. Taste and adjust.
Serve with vegan krupuk, and crispy fried onions. I also love adding more vegan sambal on the side.