Nasi goreng is an Indonesian fried rice dish, typically made with minced meat or seafood, egg and kecap manis (an Indonesian sweet soy sauce infused with star anise and galangal) that caramelizes the fried rice as it is cooked. I am a lacto-ovo vegetarian (I eat eggs and dairy, but no meat) so I made this fried rice meat-free but with the traditional fried egg on top. If you are a vegetarian that does not eat egg, you can simply make this without the fried egg, or use one of the many amazing alternatives available in the market today!
As with a lot of people, finding kecap manis may not be so convenient where you are located, so I have made my own vegan sauce that can caramalise the fried rice the same way, and tastes divine. Using a few common pantry sauces you may have already, you can make this delicious fried rice within minutes. You can also practice your food art skills when cutting the cucumber and tomatoes into beautiful shapes for this dish.
Use veggies you already have in the fridge
The beauty of this recipe is that you can use any veggies you already have in the fridge, and if any are near or expiration, you can use them in this too. There is absolutely no need to go out to the store to buy ingredients specifically for this recipe. Make it super convenient for you.
Before you make this…
The secret to making the best fried rice, is to make sure you use COOLED cooked rice. This means rice that is cooked, and stored in the fridge for at least an hour. Never use rice that has just finished boiling/steaming. You fried rice will become extremely soggy, mushy and all the things you don’t want it to have.
I have used my Meyer Nonstick Black Alumite Wok for this recipe. Get yours using my discount code: MEYERxTWV
Whether you’re a vegetarian or meat eater, you will absolutely love this for your weekday dinners.
Meat-free Nasi Goreng (Indonesian Fried Rice)
- 1 nonstick wok Meyer Midnight Series
- 1 silicone spatula
- 1 cup cooked rice cooked and cooled in the fridge
- 1/3 cup broccoli florets tiny florets
- 1/3 cup hard tofu minced
- 1/3 cup carrot grated
- 1/3 cup brown mushrooms minced
- 1/3 cup red and yellow peppers you can use any other vegetables you like to replace any of the above
- 1 tbsp spring onions
- 1 tbsp chives
- 1 tsp ginger
- 1 tsp garlic
- 1 green chilli minced
- 1 tbsp miso paste
- 1 tbsp rice vinegar
- 1 tbsp Chinese black vinegar
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tsp chilli oil or more if you like. You can use sambal (Indonesian chilli sauce) if you have access to this. Normally sambal has shrimp paste, so just be sure to check that it is vegetarian before you use it.
- fried egg
- In your wok, add enough oil and let it heat up over medium heat
- Add the garlic, ginger, spring onions, green chilli and chives. Sauté until fragrant
- Add all the veggies and sauté for another 3 minutes
- Combine all the sauce ingredients together and pour the sauce over the veggies in the wok. Stir it all in.
- Add the cooled, cooked rice and mix it in together. Make sure there are no white patches within the rice, and every grain is covered with the sauce.
- Transfer the Nasi Goreg to a plate, and wipe the wok down with a paper towel. You can now fry the egg in the wok, and add it as the topping. You can make chickpea egg for this as well.
- Serve warm, with rice crackers, crispy fried garlic or shallots, and some veggie satays. Don't forget to rate this recipe! Enjoy!!