Vegan Java Rice
Experience the vibrant flavors of Southeast Asia with this Vegan Java Rice recipe, a plant-based twist on the classic Indonesian-inspired dish. Made with hearty brown rice, aromatic garlic and onion, and a blend of golden turmeric, smoky paprika, and savory soy sauce, this recipe delivers bold, rich flavors in every bite. Coconut oil adds a subtle creaminess while freshly chopped green onions bring a pop of freshness to the dish. Perfectly balanced with a hint of sweetness, salty umami, and optional vegan fish sauce, it's a versatile side dish or a standalone meal that pairs beautifully with lemon wedges for a zingy finish. Ready in under an hour, this gluten-free and dairy-free recipe is ideal for anyone seeking a healthy, delicious meal that doesn't compromise on flavor. Keywords: vegan rice recipe, Java Rice, Indonesian-inspired vegan dish, turmeric rice, gluten-free vegan sides.
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Recipe Information
Ingredients
- 2 cups Brown rice
- 4 cups Water
- 2 tablespoons Coconut oil
- 3 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 3 tablespoons Soy sauce
- 1 tablespoon Vegan fish sauce (optional)
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions, chopped
- 1 whole Lemon wedges, for serving
Instructions
Rinse the brown rice under cold running water until the water runs clear. This helps remove excess starch.
In a medium pot, bring 4 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and let it simmer for about 35 minutes or until the rice is tender and most of the water is absorbed.
While the rice is cooking, heat the coconut oil in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes, or until the onions are translucent and the garlic is fragrant.
Stir in the turmeric powder and paprika, letting them slightly roast in the oil for 1 minute to enhance their flavors.
Add the soy sauce, optional vegan fish sauce, sugar, salt, and black pepper to the skillet. Stir well to combine.
Once the rice is cooked, add it to the skillet with the spice mixture. Mix thoroughly to ensure the rice is evenly coated with the spices.
Gently fold in the chopped green onions, allowing them to wilt slightly.
Remove from heat and serve the Java Rice warm, garnished with lemon wedges on the side for an added zest.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 15.8 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
