Vegan Nasi Goreng (Indonesian Fried Rice)
Elevate your weeknight dinner with this irresistible Vegan Nasi Goreng, a plant-based twist on the classic Indonesian fried rice. Packed with aromatic flavors from garlic, ginger, and kecap manis (sweet soy sauce), this dish balances savory, sweet, and spicy in every bite. Loaded with vibrant vegetables like carrots, red bell pepper, and peas, it's a nutrient-rich one-pan meal that’s as colorful as it is satisfying. The use of leftover jasmine rice ensures that the grains maintain the perfect fried texture, while garnishes of scallions, crispy fried shallots, and refreshing cucumber slices add layers of texture and brightness. Ready in just 30 minutes, this quick and easy vegan recipe is ideal for busy nights and pairs beautifully with a squeeze of fresh lime. Whether you're new to Indonesian cuisine or a longtime fan, this Vegan Nasi Goreng is sure to become a staple in your rotation!
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Recipe Information
Ingredients
- 450 grams cooked jasmine rice
- 2 tablespoons coconut oil
- 1 medium, finely chopped red onion
- 3 minced garlic cloves
- 1 teaspoon, grated ginger
- 1 medium, diced carrot
- 1 medium, sliced red bell pepper
- 100 grams frozen peas
- 3 tablespoons soy sauce
- 2 tablespoons kecap manis
- 1 teaspoon sriracha
- 3 chopped for garnish scallions
- 2 tablespoons, for garnish fried shallots
- 0.5 sliced, for garnish cucumber
- 1 cut into wedges for serving lime
Instructions
Ensure the jasmine rice is cooked and cooled before starting. Leftover rice works best for frying.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the chopped red onion, garlic, and ginger to the pan. Sauté for 2-3 minutes until fragrant and the onion is translucent.
Add the diced carrot and red bell pepper to the pan. Stir-fry for another 3-4 minutes until the vegetables start to soften.
Add the frozen peas to the mixture and continue to cook for 2 minutes.
Push the vegetables to the side of the pan and add the remaining tablespoon of coconut oil. Increase the heat to high.
Add the cooked rice into the pan and stir-fry everything together, ensuring the rice gets a nice coating of the oil.
Add soy sauce, kecap manis, and sriracha to the rice and vegetables. Mix thoroughly to ensure the sauce evenly coats everything.
Stir-fry for another 3 minutes until the rice is heated through and slightly crispy.
Remove from heat and serve immediately, garnished with chopped scallions, fried shallots, and sliced cucumber.
Serve with lime wedges on the side for an extra zest of flavor.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3109 mg | 135% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 37.3 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1462 mg | 31% | |
*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.
