Vegetarian Nasi Goreng (Indonesian Fried Rice)
Transport your taste buds to the vibrant streets of Indonesia with this irresistible Vegetarian Nasi Goreng, a plant-based twist on the classic Indonesian fried rice. Featuring fragrant jasmine rice stir-fried with a medley of fresh vegetables, garlic, and onion, this quick and easy recipe is elevated with the savory sweetness of kecap manis (sweet soy sauce) and a hint of heat from chili sauce. Prepared in under 35 minutes, it’s a versatile and satisfying meal perfect for weeknight dinners or lunch leftovers. Garnished with bright lime juice, crisp cucumber slices, and crispy fried shallots, each bite offers a symphony of textures and bold flavors. Customize it with your favorite veggies and serve hot for a wholesome, crowd-pleasing dish that celebrates the essence of Indonesian cuisine.
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 2 tablespoons sesame oil
- 3 cloves garlic
- 1 medium onion
- 1 small carrot
- 1 small red bell pepper
- 100 grams green beans
- 100 grams cabbage
- 3 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon chili sauce
- 2 stalks spring onions
- 1 small lime
- optional for garnish cucumber slices
- optional for garnish fried shallots
Instructions
Before starting, make sure you have cooked the rice and let it cool completely. This can be done a day ahead if preferred.
Peel and mince the garlic. Finely chop the onions. Slice the carrot and bell pepper into thin strips. Chop the green beans into small pieces. Thinly slice the cabbage.
Heat a large wok or non-stick frying pan over medium heat and add the sesame oil.
Add the minced garlic and chopped onion to the pan. Stir-fry for about 2 minutes until fragrant and the onions are translucent.
Increase the heat to high, then add the carrot, red bell pepper, green beans, and cabbage. Stir-fry for 3-4 minutes until the vegetables are starting to soften but still retain some crunch.
Add the cooked rice to the pan. Break up any clumps with a spatula and stir everything together until the rice is well mixed with the vegetables.
Add the soy sauce, sweet soy sauce (kecap manis), and chili sauce. Toss the rice thoroughly to evenly coat with the sauces.
Continue to stir-fry for another 3-5 minutes until the rice has absorbed the sauces and is heated through.
Chop the spring onions and add them to the rice. Squeeze the juice from the lime over the rice and stir to combine.
Taste and add more seasoning if needed. Remove from heat.
Serve the vegetarian nasi goreng hot, garnished with cucumber slices and fried shallots for extra flavor and crunch, if desired.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2878 mg | 125% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 39.1 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2002 mg | 43% | |
*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.
