Vegan Nasi Goreng Kampung
Discover the wholesome flavors of *Vegan Nasi Goreng Kampung*, a plant-based twist on the traditional Indonesian fried rice. This aromatic dish features fluffy jasmine rice stir-fried with golden cubes of tempeh, vibrant green beans, and sweet carrots, all infused with the deep, caramelized richness of *kecap manis* (sweet soy sauce) and a hint of ground turmeric. Enhanced with the fragrance of sautéed shallots, garlic, and red chili, this recipe balances spicy, savory, and fresh notes. It comes together in just 35 minutes, making it a perfect quick vegan meal for weeknights. Garnish with crisp cucumber slices, fresh coriander, and a generous squeeze of lime for a refreshing finish. If you're searching for a hearty vegan fried rice recipe packed with authentic kampung (village) flavors, this one is sure to satisfy!
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Recipe Information
Ingredients
- 400 grams cooked jasmine rice
- 150 grams tempeh
- 2 tablespoons oil
- 3 shallots
- 3 garlic cloves
- 2 red chili
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon soy sauce
- 1 teaspoon ground turmeric
- 100 grams green beans
- 1 carrot
- 2 spring onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 lime
- 0.5 cucumber
- 10 grams fresh coriander leaves
Instructions
Prepare all your ingredients: Mince the shallots and garlic, and slice the red chili. Dice the tempeh into small cubes. Trim the green beans and slice them into bite-size pieces. Dice the carrot into small cubes, and finely chop the spring onions. Slice the cucumber and lime into wedges and roughly chop the fresh coriander leaves.
Heat 1 tablespoon of oil in a large wok or frying pan over medium heat. Add the tempeh cubes and fry until golden brown on all sides, about 5-7 minutes. Remove the tempeh from the pan and set aside.
In the same pan, add the remaining tablespoon of oil and sauté the minced shallots, garlic, and sliced red chili until fragrant and the shallots are translucent, about 3 minutes.
Add the ground turmeric to the pan and stir well to combine with the aromatics.
Increase the heat to high and add the cooked jasmine rice to the pan. Stir-fry for about 3 minutes, breaking up any clumps of rice and ensuring the turmeric and aromatics are well mixed in.
Add the fried tempeh back to the pan, followed by the green beans and carrot. Stir and cook for another 2-3 minutes until the vegetables are tender-crisp.
Pour the kecap manis and soy sauce over the rice, and mix well to combine the flavors evenly throughout the dish.
Add salt and black pepper to taste, and toss in the chopped spring onions. Stir-fry for another minute.
Serve the nasi goreng hot, garnished with sliced cucumber, lime wedges, and chopped fresh coriander leaves. Optionally, you can add additional sliced red chili for extra heat.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 36.5 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2636 mg | 56% | |
*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.
