Nasi Goreng – Vegetarian Indonesian Fried Rice – #MeatFreeWeek

Posted: August 1st, 2016 | Author: | Filed under: Indonesian, Vegetarian | No Comments »

Vegetarian Nasi Goreng Vegetarian Nasi Goreng (Indonesian Fried Rice)
Serves 4 to 6

Mmmm, enak sekali! A great recipe to use up cooked rice and easily-available ingredients. 

Usual notes:
I like to use organic produce and purified water in all my recipes, and I recommend you do, too.
Taste and adjust the seasoning to your own palatte. Remember that my recipes are only guidelines, not prescriptions, so feel free to improvise; you don’t have to follow them too rigidly. The one ingredient you must always include however, is LOVE! x



  • 4-5 cups cooked Jasmine rice*
  • Purified water
  • 2 Tbsp vegetable oil*
  • 2 Tbsp sesame oil*
  • 2 free-range eggs, whisked
  • 2 cloves fresh garlic, finely chopped
  • 1 brown onion, finely chopped
  • 2 tsp grated ginger
  • Head of a small broccoli, cut into small florets*
  • Generous handful of fresh bean sprouts, tails removed
  • 1 Tbsp Kecap Manis or dark soy sauce*
  • Ground Himalayan salt and white pepper, to taste
  • 2 cups of diced firm tofu
  • Splash of Tamari
  • 1 Tbsp sambal olek (Indonesian chilli paste condiment), plus some extra to serve
  • 2 spring onions, finely sliced, to serve
  • The leaves off a small bunch of fresh coriander, to serve
  • 1 lime wedge per plate, to serve
  • Optional: 1 extra egg per plate, to serve


How to:

Coat the tofu in a mixture of: a tablespoon of sesame oil, a tablespoon of sambal olek, and a splash of soy sauce. Set aside to marinate while you dice, chop and prep all other ingredients.

In a wok, heat a splash of oil until sizzling hot. Add the tofu and fry evenly for about 3 minutes. When cooked, turn off heat and set tofu aside.

In same woke, heat another dash of vegetable oil on high heat until sizzling hot. Add the onions and ginger and stir fry for approximately 2 minutes, then add garlic and continue to fry, stirring constantly until fragrant for about 1 minute.

Add broccoli/greens and stir-fry for a further 2 minutes.

Add the rice, separating the grains as you go, and continue cooking, stirring quickly and constantly for about 3 minutes, mixing well.

Add bean sprouts, and stir for about a minute.

Drizzle over the kecap manis or dark soy sauce and mix through, stirring for another minute.

Push the nasi goreng (rice/veg mixture) to one side of the wok, then in the empty side, add a dash of oil and pour in the whisked eggs. Loosely fold eggs for about a minute before mixing through rest of the mix. Nasi goreng is done when egg mixture is fully cooked.

Add the fried tofu and mix through.

Optional: fry an extra egg per person, sunny-side-up, in a flat fry pan.


To serve:

Spoon the rice on to plates and top with the seperate fried egg.

Serve nasi goreng on a warm plate with a small dollop of sambal olek, a sprinkle of chopped spring onion and fresh coriander leaves, a wedge of lime, and (as always) lots of love. x


* Recipe Notes:

Rice: Rice typically triples when cooked, so 1 cup of rice yields approximately 3 cups of cooked rice. Leave the rice to cool at least for a couple of hours, or better still, in the fridge overnight.

Vegetable oil: I recommend coconut oil, pure peanut oil, grapeseed oil, or non-GMO canola oil.

Sesame oil: My favourite brand is the Santos Organics Australian certified organic Toasted Sesame Oil, which has a fantastically deep and aromatic flavour.

Kecap Manis: If you’re gluten-free, use dark gluten-free soy sauce and mix with a dash of honey/agave/maple syrup.

Broccoli: Feel free to also use bok choy, gai lan, cauliflower, or whatever is in season.

For my vegans: Simply omit the egg for a vegan version!

For my pescetarians or non-vegans: Feel free to add a tablespoon of shrimp paste, a tablepoon of oyster sauce, as well as a splash of fish sauce in this recipe. Shrimp paste goes in with the onion/garlic, and the sauces in with the kecap manis.