Vegan Nasi Goreng (Indonesian Fried Rice)

Experience the tantalizing flavors of the archipelago with this Vegan Nasi Goreng, a plant-based twist on Indonesia’s beloved fried rice. This quick and easy recipe transforms leftover jasmine rice into a savory masterpiece brimming with aromatic garlic, ginger, and onion, paired with vibrant vegetables like carrots, bell peppers, and peas. Enhanced by the umami-rich duo of soy sauce and sweet kecap manis, and a hint of heat from sriracha, this dish achieves the perfect balance of sweet, salty, and spicy. Garnished with crispy fried shallots, refreshing cucumber slices, and zesty lime wedges, this vegan-friendly crowd-pleaser is ready in just 30 minutes and perfect for weeknight dinners or meal prep. Make this flavorful Indonesian classic your next go-to for a satisfying, colorful meal!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Ensure the jasmine rice is cooked and cooled before starting. Leftover rice works best for frying.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.

Step 3

Add the chopped red onion, garlic, and ginger to the pan. Sauté for 2-3 minutes until fragrant and the onion is translucent.

Step 4

Add the diced carrot and red bell pepper to the pan. Stir-fry for another 3-4 minutes until the vegetables start to soften.

Step 5

Add the frozen peas to the mixture and continue to cook for 2 minutes.

Step 6

Push the vegetables to the side of the pan and add the remaining tablespoon of coconut oil. Increase the heat to high.

Step 7

Add the cooked rice into the pan and stir-fry everything together, ensuring the rice gets a nice coating of the oil.

Step 8

Add soy sauce, kecap manis, and sriracha to the rice and vegetables. Mix thoroughly to ensure the sauce evenly coats everything.

Step 9

Stir-fry for another 3 minutes until the rice is heated through and slightly crispy.

Step 10

Remove from heat and serve immediately, garnished with chopped scallions, fried shallots, and sliced cucumber.

Step 11

Serve with lime wedges on the side for an extra zest of flavor.

Nutrition Facts

Serving size	(1108.0g)

Amount per serving	% Daily Value*
Calories	1235.8

Total Fat 34.9g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3109.3mg	0%
Total Carbohydrate 203.9g	0%
Dietary Fiber 17.6g	0%
Total Sugars 37.3g
Protein 29.3g	0%

Vitamin D 0IU	0%
Calcium 215.4mg	0%
Iron 5.1mg	0%
Potassium 1461.9mg	0%

*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.

Source of Calories

Fat: 25.2%

Protein: 9.4%

Carbs: 65.4%