Vegetarian Nasi Goreng Fried Rice
Experience the vibrant flavors of Indonesia with our Vegetarian Nasi Goreng Fried Rice, a satisfying one-wok wonder that's packed with bold, umami-rich ingredients and colorful vegetables. This easy-to-make dish features fluffy jasmine rice stir-fried with golden tofu, crisp green beans, sweet carrots, and peas, all coated in a savory blend of kecap manis and soy sauce. A hint of chili adds optional heat, while scrambled eggs and fried shallots bring richness and crunch to each bite. Perfect for a quick weeknight dinner or an impressive vegetarian main, this recipe is ready in just 35 minutes and garnished with spring onions, lime wedges, and fresh cucumber slices for a deliciously authentic finish.
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Recipe Information
Ingredients
- 4 cups Cooked jasmine rice
- 200 grams Firm tofu
- 3 tablespoons Kecap manis (sweet soy sauce)
- 1 tablespoon Soy sauce
- 3 tablespoons Vegetable oil
- 3 cloves Garlic cloves, minced
- 2 medium Shallots, finely chopped
- 1 Red chili, thinly sliced (optional)
- 1 medium Carrot, julienned
- 1 cup Green beans, chopped
- 0.5 cup Frozen peas
- 2 Eggs
- 2 Spring onions, chopped
- 2 pieces Lime wedges
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fried shallots (for garnish)
- 4 pieces Cucumber slices (optional)
Instructions
Prepare the ingredients: Cut the tofu into small cubes, mince the garlic, chop the shallots, and prepare all the vegetables as listed.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the tofu and fry until golden on all sides, about 5-7 minutes. Remove and set aside.
In the same wok, add the remaining vegetable oil. Sauté the minced garlic, chopped shallots, and sliced red chili (if using) until fragrant and golden, about 2 minutes.
Add the julienned carrots, chopped green beans, and frozen peas. Stir-fry the vegetables for 3-4 minutes until tender but still crisp.
Push the vegetables to one side of the wok and crack the eggs into the empty space. Scramble the eggs until just set, then mix with the vegetables.
Add the cooked jasmine rice to the wok. Break up any clumps of rice with a spatula as you stir-fry it with the vegetables.
Pour in the kecap manis and soy sauce. Season with salt and black pepper. Stir everything together thoroughly so the rice is evenly coated and heated through.
Return the fried tofu cubes to the wok and mix gently to combine.
Taste and adjust seasoning if necessary. Remove the wok from the heat.
Serve the Nasi Goreng on plates. Garnish with chopped spring onions and fried shallots. Add a lime wedge on each plate for squeezing over the rice, and serve with optional cucumber slices on the side for freshness.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 16.8 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 542 mg | 42% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1089 mg | 23% | |
*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.
