Vegetarian Nasi Goreng
Vegetarian Nasi Goreng is a vibrant Indonesian fried rice dish that’s bursting with bold flavors and fresh veggies. Perfectly cooked jasmine rice serves as the foundation, stir-fried with aromatic shallots, garlic, and a touch of spicy red chili for a savory kick. A medley of carrots, cabbage, and green beans adds delightful crunch and color, while a drizzle of rich soy sauce and sweet kecap manis brings depth to every bite. Scrambled eggs are folded into the mix for added texture, and the dish is finished with fresh spring onion and a squeeze of lime for a tangy, citrusy twist. Easy to prepare in under 40 minutes, this quick and satisfying recipe is ideal for weeknight dinners or meal prep. Whether you’re making it for yourself or serving a crowd, this vegetarian take on classic Nasi Goreng will transport your taste buds to Southeast Asia, all while keeping things wholesome and meat-free!
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Recipe Information
Ingredients
- 300 grams Jasmine rice
- 2 tablespoons Vegetable oil
- 2 medium Shallots
- 3 Garlic cloves
- 1 medium Red chili
- 1 medium Carrot
- 100 grams Cabbage
- 100 grams Green beans
- 3 tablespoons Soy sauce
- 2 tablespoons Kecap manis (sweet soy sauce)
- 2 stalks Spring onions
- 2 Eggs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Lime
Instructions
Begin by cooking the rice. Rinse the jasmine rice thoroughly under cold water and cook it according to package instructions. Once cooked, spread the rice on a tray to cool faster. This can be done ahead of time for best results.
Both the shallots and garlic should be finely chopped. Slice the red chili thinly, and remove seeds if you prefer less heat. Peel and cut the carrot into small cubes. Shred the cabbage finely and chop the green beans into 1-inch pieces. Chop the spring onions and set aside.
In a large frying pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the shallots, garlic, and red chili and stir-fry for about 2 minutes until fragrant.
Add the carrot, green beans, and cabbage to the pan. Stir-fry for another 3-4 minutes until the vegetables are just starting to soften.
Push the vegetables to one side of the pan and crack the eggs into the empty side. Scramble the eggs gently until they are just cooked, and then mix them through the vegetables.
Add the cooled rice to the pan. Drizzle the soy sauce and kecap manis over the rice. Stir everything together to combine well, ensuring the rice is evenly coated with sauce.
Season with salt and black pepper, adjusting to taste. Stir-fry for another 2-3 minutes until everything is heated through.
Serve the Nasi Goreng hot, garnished with chopped spring onions and lime wedges on the side. Squeeze lime juice over the top just before eating for a fresh tangy finish.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4152 mg | 181% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 33.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1565 mg | 33% | |
*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.
