Vegetarian Nasi Goreng recipe

There’s something magical about the aroma that fills the kitchen when Nasi Goreng is cooking. It’s a symphony of savory spices, the sizzle of vegetables, and the comforting scent of perfectly cooked rice. For my family, Vegetarian Nasi Goreng has become a weeknight staple, a dish that’s not only incredibly delicious but also surprisingly quick and easy to whip up. Initially, I was a little hesitant, wondering if a vegetarian version could truly capture the authentic essence of this beloved Indonesian fried rice. But from the very first bite, all doubts vanished. The vibrant flavors, the satisfying texture, and the sheer versatility of this recipe completely won us over. Even my meat-loving husband, who usually approaches vegetarian dishes with a healthy dose of skepticism, declared it a winner, often requesting it over takeout. What I love most is how adaptable it is. You can use whatever vegetables you have on hand, adjust the spice level to your liking, and even add a fried egg on top for extra richness. It’s a dish that’s both comforting and exciting, a culinary adventure that brings the vibrant tastes of Indonesia right to our dinner table. If you’re looking for a flavorful, healthy, and satisfying vegetarian meal, look no further. This Vegetarian Nasi Goreng recipe is guaranteed to become a new family favorite in your home too.

Ingredients: The Heart of Flavorful Vegetarian Nasi Goreng

Creating a truly exceptional Vegetarian Nasi Goreng starts with selecting the right ingredients. Each element plays a crucial role in building the layers of flavor and achieving that authentic taste. Here’s a comprehensive list of what you’ll need, along with notes on substitutions and why each ingredient is important:

• For the Nasi Goreng Base:
  • Cooked Rice (4 cups, preferably day-old): Day-old rice is key for Nasi Goreng as it’s drier and less likely to become mushy when stir-fried. Long-grain rice like Jasmine or Basmati works best.
    • Why it’s important: The foundation of Nasi Goreng. Day-old rice ensures the perfect texture, allowing each grain to remain distinct and absorb the flavors.
    • Substitution: Freshly cooked rice can be used if cooled completely and spread out on a tray to dry slightly. Avoid short-grain rice, which tends to be too sticky.
  • Vegetable Oil (3-4 tablespoons): For stir-frying and cooking the vegetables and aromatics. Neutral oils like canola, sunflower, or peanut oil are ideal.
    • Why it’s important: Provides the medium for stir-frying and helps to prevent sticking. Neutral oils allow the flavors of the other ingredients to shine through.
    • Substitution: Coconut oil can be used for a subtle tropical flavor.
  • Shallots (3-4, finely chopped): Shallots have a milder, sweeter flavor than onions, making them perfect for Nasi Goreng.
    • Why it’s important: Adds a delicate oniony sweetness and aromatic base to the dish.
    • Substitution: Red onion or yellow onion can be used, but use slightly less as they have a stronger flavor.
  • Garlic (3-4 cloves, minced): Garlic is essential for adding pungent, savory depth to Nasi Goreng.
    • Why it’s important: Provides a strong aromatic base and savory flavor that is characteristic of Nasi Goreng.
    • Substitution: Garlic paste or pre-minced garlic can be used, but fresh garlic is always preferred for the best flavor.
  • Red Chili (1-2, finely chopped, or chili flakes to taste): Adds heat and spice. Adjust the amount depending on your spice preference. You can use red chilies, bird’s eye chilies, or even a milder chili like jalapeno for a less intense heat.
    • Why it’s important: Nasi Goreng is traditionally a spicy dish. Chili adds a crucial kick and depth of flavor.
    • Substitution: Chili paste (like sambal oelek) can be used. For less spice, use a milder chili or remove the seeds and membranes. Omit entirely for no spice.
  • Vegetable Broth or Water (2-3 tablespoons): To help steam the vegetables and prevent the Nasi Goreng from becoming too dry.
    • Why it’s important: Adds moisture and helps to cook the vegetables quickly and evenly in the stir-fry.
    • Substitution: Chicken broth can be used if you are not strictly vegetarian.
• For the Vegetables (Customize to your liking!):
  • Carrot (1 medium, diced): Adds sweetness, color, and texture.
    • Why it’s important: Contributes sweetness and a slightly crunchy texture.
    • Substitution: Sweet potato, butternut squash (diced small).
  • Bell Pepper (1, any color, diced): Adds sweetness, crunch, and vibrant color. Red or yellow bell peppers are particularly good for sweetness.
    • Why it’s important: Adds sweetness, a slightly crunchy texture, and visual appeal.
    • Substitution: Other bell pepper colors, poblano peppers (for milder flavor), or even green beans.
  • Green Beans (1/2 cup, trimmed and chopped): Adds a fresh, slightly grassy flavor and crisp texture.
    • Why it’s important: Provides a fresh, slightly crunchy element and adds visual contrast.
    • Substitution: Snap peas, broccoli florets, asparagus (cut into pieces).
  • Mushrooms (1 cup, sliced): Adds umami, earthy flavor, and a meaty texture. Button mushrooms, cremini mushrooms, or shiitake mushrooms all work well.
    • Why it’s important: Contributes umami and a meaty texture, enhancing the savory flavor profile.
    • Substitution: Other types of mushrooms, tofu (cubed and pan-fried), or tempeh (crumbled and pan-fried).
  • Cabbage (1 cup, shredded): Adds a slightly sweet and crunchy texture. Napa cabbage or regular green cabbage are both suitable.
    • Why it’s important: Adds bulk, texture, and a slightly sweet and mild flavor.
    • Substitution: Spinach, bok choy, kale (chopped).
  • Spring Onions (2-3, sliced, white and green parts separated): Adds a fresh, mild oniony flavor and a pop of color. The white parts are cooked with the aromatics, and the green parts are used for garnish.
    • Why it’s important: Adds a fresh, mild oniony flavor and a vibrant garnish.
    • Substitution: Chives, cilantro (for garnish).
• For the Nasi Goreng Sauce (The Flavor Bomb!):
  • Sweet Soy Sauce (Kecap Manis) (3-4 tablespoons): This is a key ingredient for authentic Nasi Goreng. Kecap Manis is thick, sweet, and syrupy Indonesian soy sauce. It provides sweetness, depth of flavor, and a beautiful dark color.
    • Why it’s important: Essential for the characteristic sweet and savory flavor of Nasi Goreng. It provides sweetness, umami, and color.
    • Substitution: If you can’t find Kecap Manis, you can make a substitute by mixing regular soy sauce with brown sugar or molasses (approximately 2 tablespoons soy sauce + 1 tablespoon brown sugar/molasses, adjust to taste). While not exactly the same, it will provide a similar sweet and savory profile.
  • Soy Sauce (2 tablespoons, low sodium preferred): Adds savory umami and saltiness. Low sodium soy sauce allows you to control the salt level better.
    • Why it’s important: Adds saltiness and umami, balancing the sweetness of Kecap Manis and enhancing the overall flavor.
    • Substitution: Tamari (for gluten-free), coconut aminos (for a slightly sweeter and less salty option).
  • Oyster Sauce (Vegetarian Oyster Sauce, 1 tablespoon): Vegetarian oyster sauce (made from mushrooms) provides a rich umami flavor that mimics the depth of traditional oyster sauce. Make sure to check the label to ensure it is vegetarian.
    • Why it’s important: Adds a rich, savory, and umami depth that elevates the flavor of the Nasi Goreng.
    • Substitution: Hoisin sauce, mushroom soy sauce, or simply use a bit more soy sauce and a pinch of dried shiitake mushroom powder for umami. If you can’t find a vegetarian oyster sauce, you can omit it, but it does add a significant flavor boost.
  • Sesame Oil (1 teaspoon): Adds a nutty aroma and flavor, enhancing the overall complexity of the dish.
    • Why it’s important: Provides a fragrant nutty aroma and flavor that complements the other sauces.
    • Substitution: Toasted peanut oil, or omit if unavailable.
  • White Pepper (1/4 teaspoon): Adds a subtle heat and peppery flavor that is different from black pepper.
    • Why it’s important: Adds a subtle warmth and peppery note that is often used in Asian cuisine.
    • Substitution: Black pepper, or omit if you don’t have white pepper.
  • Optional: Shrimp Paste (Vegetarian Shrimp Paste, a small pinch): For a more authentic flavor, a tiny pinch of vegetarian shrimp paste (made from fermented soybeans) can be added to the sauce. This adds a pungent umami depth. Use sparingly as it is strong.
    • Why it’s important: Adds a complex umami and “fishy” depth that is reminiscent of traditional shrimp paste in Nasi Goreng. Vegetarian versions capture this flavor without using actual seafood.
    • Substitution: Miso paste (a tiny amount), nutritional yeast (for umami), or omit if you prefer. If you are unsure about vegetarian shrimp paste, start with a very small amount or omit it entirely.

Instructions: Step-by-Step Guide to Perfect Vegetarian Nasi Goreng

Now that you’ve gathered all the flavorful ingredients, let’s get cooking! Follow these step-by-step instructions to create a delicious and authentic Vegetarian Nasi Goreng:

1. Prepare the Ingredients:
   • Dice the carrot, bell pepper, and mushrooms.
   • Trim and chop the green beans.
   • Shred the cabbage.
   • Finely chop the shallots, garlic, and red chili (if using).
   • Slice the spring onions, separating the white and green parts.
   • Measure out all the sauce ingredients (Kecap Manis, soy sauce, vegetarian oyster sauce, sesame oil, white pepper, and optional vegetarian shrimp paste). Having them pre-measured makes the stir-frying process smoother.
2. Heat the Wok or Large Skillet:
   • Place a wok or large skillet over medium-high heat. You want the wok to be hot before adding the oil. If you don’t have a wok, a large skillet will work, but a wok’s shape helps to distribute heat evenly and allows for efficient stir-frying.
3. Sauté the Aromatics:
   • Add vegetable oil to the hot wok or skillet.
   • Once the oil is heated (it will shimmer slightly), add the chopped shallots and the white parts of the spring onions. Stir-fry for about 1-2 minutes, until they become fragrant and slightly softened, but not browned.
   • Add the minced garlic and chopped red chili (if using). Stir-fry for another 30 seconds to 1 minute, until fragrant and the garlic is lightly golden. Be careful not to burn the garlic, as it can become bitter.
4. Stir-fry the Vegetables:
   • Add the diced carrots and bell pepper to the wok. Stir-fry for 2-3 minutes, until they start to soften slightly.
   • Add the green beans and mushrooms. Stir-fry for another 2-3 minutes, until the green beans are bright green and slightly tender-crisp, and the mushrooms are softened.
   • Add the shredded cabbage. Stir-fry for 1-2 minutes, until the cabbage is just wilted but still retains some crunch. Don’t overcook the vegetables; you want them to be tender-crisp, not mushy.
5. Add the Cooked Rice:
   • Push the vegetables to one side of the wok or skillet to create a space in the center.
   • Add the cooked rice to the center. Break up any clumps of rice with your spatula or spoon.
   • Stir-fry the rice for 1-2 minutes, allowing it to heat through and slightly dry out. This step is important for achieving the signature texture of Nasi Goreng.
6. Pour in the Nasi Goreng Sauce:
   • Pour the prepared Nasi Goreng sauce (Kecap Manis, soy sauce, vegetarian oyster sauce, sesame oil, white pepper, and optional vegetarian shrimp paste) evenly over the rice and vegetables.
7. Stir-fry and Combine:
   • Using a spatula or two spatulas, quickly and thoroughly toss and stir-fry everything together, ensuring that the sauce coats all the rice and vegetables evenly. Continue stir-frying for 2-3 minutes, until the Nasi Goreng is heated through, fragrant, and the rice is slightly glossy from the sauce.
8. Taste and Adjust Seasoning:
   • Taste the Nasi Goreng and adjust the seasoning as needed. You may want to add more soy sauce for saltiness, Kecap Manis for sweetness, chili flakes for more spice, or a squeeze of lime juice for brightness.
9. Garnish and Serve:
   • Remove the Vegetarian Nasi Goreng from the heat and transfer it to serving plates or bowls.
   • Garnish generously with the green parts of the spring onions.
   • Serve immediately while hot.

Nutrition Facts: A Healthy and Flavorful Meal

Vegetarian Nasi Goreng, when made with a good balance of vegetables and lean ingredients, can be a nutritious and satisfying meal. Here’s an estimated nutritional breakdown per serving. Please note that these are estimates and can vary depending on the specific ingredients used, portion sizes, and cooking methods.

• Servings: This recipe typically serves 4-6 people as a main course. Nutritional information below is estimated per serving (assuming 5 servings).
• Calories per Serving (Estimated): 350-450 calories per serving.
  • Macronutrients (Approximate per serving):
    • Protein: 8-12 grams
    • Fat: 15-20 grams (mostly from vegetable oil and sesame oil, can be reduced by using less oil)
    • Carbohydrates: 50-60 grams (primarily from rice and vegetables)
    • Fiber: 5-7 grams
  • Micronutrients (Good source of):
    • Vitamin A (from carrots and bell peppers)
    • Vitamin C (from bell peppers)
    • Vitamin K (from cabbage and green beans)
    • Potassium
    • Manganese
    • Folate
• Important Considerations:
  • Sodium: Soy sauce and Kecap Manis contribute to the sodium content. Using low-sodium soy sauce and controlling the amount of sauce used can help reduce sodium levels.
  • Fat Content: The amount of oil used in stir-frying affects the fat content. Using a non-stick wok and less oil can help reduce fat.
  • Vegetable Variety: The more diverse the vegetables you include, the richer the micronutrient profile will be.
  • Serving Size: Be mindful of portion sizes to manage calorie intake.
• Overall, Vegetarian Nasi Goreng can be a relatively healthy meal, especially when compared to restaurant versions that may be higher in oil and sodium. It’s a good source of carbohydrates, fiber, some protein, and various vitamins and minerals. By focusing on fresh vegetables and using healthy fats in moderation, you can create a nutritious and delicious dish.

Preparation Time: Quick and Easy Weeknight Meal

Vegetarian Nasi Goreng is known for being a relatively quick and easy dish to prepare, making it perfect for weeknight dinners. Here’s a breakdown of the estimated preparation and cooking times:

• Prep Time: 20-25 minutes
  • This includes:
    • Washing and chopping all the vegetables (carrots, bell pepper, green beans, mushrooms, cabbage, shallots, garlic, chili, spring onions).
    • Measuring out the sauce ingredients.
    • Having all ingredients ready to go before you start cooking is crucial for efficient stir-frying.
• Cook Time: 15-20 minutes
  • This includes:
    • Heating the wok and oil.
    • Sautéing the aromatics (shallots, garlic, chili, spring onion whites).
    • Stir-frying the vegetables in stages (carrots & peppers first, then green beans & mushrooms, then cabbage).
    • Adding and stir-frying the cooked rice.
    • Adding and incorporating the Nasi Goreng sauce.
    • Final stir-frying and seasoning adjustment.
• Total Time: 35-45 minutes
  • From start to finish, you can have a delicious and flavorful Vegetarian Nasi Goreng on the table in under 45 minutes. This makes it a fantastic option for busy weeknights or when you need a quick and satisfying meal.
• Tips to Speed Up Preparation:
  • Use pre-cooked rice: Having day-old rice ready significantly reduces prep time.
  • Pre-chop vegetables: If you have time earlier in the day or the day before, you can chop the vegetables and store them in airtight containers in the refrigerator.
  • Use pre-minced garlic: While fresh garlic is best, pre-minced garlic can save a few minutes.
  • Read the recipe through: Familiarize yourself with the steps before you start cooking to ensure a smooth and efficient cooking process.

How to Serve Vegetarian Nasi Goreng: Complete the Meal

Vegetarian Nasi Goreng is delicious on its own, but you can elevate the dining experience by serving it with complementary sides and garnishes. Here are some ideas for how to serve your Vegetarian Nasi Goreng:

• Classic Garnishes and Toppings:
  • Fried Egg (Sunny-side up or over-easy): A classic Nasi Goreng topping. The runny yolk adds richness and creaminess to the dish. (Consider if you want to keep it strictly vegetarian or allow eggs).
  • Sliced Cucumber and Tomato: Fresh cucumber and tomato slices provide a cooling and refreshing contrast to the savory and slightly spicy Nasi Goreng.
  • Kerupuk (Indonesian Crackers): These crispy shrimp crackers add a satisfying crunch and salty element. (Ensure you choose vegetarian kerupuk if needed, some are made with fish).
  • Emping (Melinjo Crackers): Bitter and slightly nutty crackers made from melinjo nuts. A more traditional Indonesian accompaniment. (Check vegetarian status).
  • Pickled Vegetables (Acar): Indonesian pickles, often made with cucumber, carrots, and shallots in a sweet and sour vinegar brine. Acar provides a tangy and refreshing counterpoint to the richness of the Nasi Goreng.
• Side Dishes to Create a Balanced Meal:
  • Vegetable Spring Rolls: Crispy and flavorful vegetarian spring rolls make a great appetizer or side dish.
  • Gado-Gado (Indonesian Salad with Peanut Sauce): A flavorful Indonesian salad with boiled vegetables, tofu, tempeh, and a rich peanut sauce. Adds protein and healthy fats.
  • Tofu Satay with Peanut Sauce: Grilled or pan-fried tofu skewers marinated in spices and served with a peanut sauce. Another excellent protein source.
  • Tempeh Goreng (Fried Tempeh): Crispy fried tempeh cubes seasoned with spices. Adds protein and a satisfying texture.
  • Sayur Lodeh (Vegetable Stew in Coconut Milk): A creamy and flavorful Indonesian vegetable stew cooked in coconut milk and spices. Provides a contrasting texture and flavor profile.
  • Simple Green Salad: A light green salad with a vinaigrette dressing can offer a refreshing counterpoint to the richness of the Nasi Goreng.
• Serving Style:
  • Family Style: Serve the Nasi Goreng in a large serving bowl in the center of the table and let everyone help themselves. Place garnishes and side dishes around the table for easy access.
  • Individual Plates: Portion the Nasi Goreng onto individual plates and garnish each plate attractively. Serve side dishes separately.
• Drinks:
  • Iced Tea: A classic and refreshing accompaniment.
  • Fresh Juice: Fruit juices like mango, pineapple, or orange juice pair well with the flavors of Nasi Goreng.
  • Indonesian Iced Coffee (Es Kopi): For a more authentic Indonesian experience.
  • Water: Simple and always a good choice.

By choosing the right garnishes and side dishes, you can create a complete and satisfying Vegetarian Nasi Goreng meal that is both delicious and visually appealing.

Additional Tips for Perfect Vegetarian Nasi Goreng

To truly master Vegetarian Nasi Goreng and take your dish to the next level, here are five essential tips to keep in mind:

1. Day-Old Rice is Your Best Friend: As mentioned earlier, using day-old rice is crucial for achieving the perfect Nasi Goreng texture. Freshly cooked rice is too moist and will steam rather than fry, resulting in mushy and sticky Nasi Goreng. If you must use fresh rice, cook it a few hours ahead of time, spread it out on a baking sheet to cool completely and dry out slightly before stir-frying.
2. High Heat and Quick Stir-Frying are Key: Nasi Goreng is a stir-fry dish, meaning it’s cooked quickly over high heat. This technique ensures that the vegetables remain crisp-tender and the rice gets slightly toasted and absorbs the flavors beautifully. Make sure your wok or skillet is hot before adding the oil and ingredients. Keep the food moving constantly during stir-frying to prevent burning and ensure even cooking.
3. Don’t Overcrowd the Wok: Overcrowding the wok will lower the temperature and cause the ingredients to steam instead of stir-fry. Cook the vegetables in batches if necessary to maintain high heat and ensure they cook properly. If you are making a large batch of Nasi Goreng, it’s best to cook it in stages rather than trying to cram everything in at once.
4. Taste and Adjust Seasoning Throughout: Seasoning is crucial for Nasi Goreng. Taste the dish at various stages of cooking, especially after adding the sauce and before serving. Adjust the seasoning to your liking. You might need more soy sauce for saltiness, Kecap Manis for sweetness, chili for spice, or a squeeze of lime for brightness. Remember that flavors develop and intensify as the dish cooks.
5. Customize Your Vegetables and Protein: One of the beauties of Nasi Goreng is its versatility. Feel free to customize the vegetables based on your preferences and what you have available. Other great vegetable additions include broccoli florets, snap peas, corn kernels, baby corn, and edamame. For added protein, you can incorporate tofu (firm or extra-firm, cubed and pan-fried), tempeh (crumbled and pan-fried), or even vegetarian chicken or shrimp substitutes. Don’t be afraid to experiment and make it your own!

FAQ: Your Vegetarian Nasi Goreng Questions Answered

Got questions about making Vegetarian Nasi Goreng? Here are answers to some frequently asked questions to help you on your culinary journey:

Q1: Can I make Vegetarian Nasi Goreng ahead of time?

A: While Nasi Goreng is best served fresh and hot right after cooking, you can prepare some components ahead of time to save time during cooking. You can chop the vegetables and prepare the sauce in advance and store them separately in the refrigerator. However, it’s not recommended to cook the entire Nasi Goreng ahead of time and reheat it, as the rice can become mushy and the vegetables can lose their texture. If you must make it ahead, slightly undercook the vegetables and rice initially, and then reheat gently in a wok or skillet with a little extra oil or broth, being careful not to overcook it.

Q2: Can I make Vegetarian Nasi Goreng spicier or milder?

A: Absolutely! Spice level is easily adjustable in Nasi Goreng. To make it spicier, you can:
* Add more red chili or chili flakes.
* Use hotter chilies like bird’s eye chilies.
* Add a spoonful of sambal oelek (Indonesian chili paste) to the sauce.

To make it milder:
*   Use fewer chilies or omit them entirely.
*   Remove the seeds and membranes from the chilies, as they contain most of the heat.
*   Use a milder chili variety like jalapeno or poblano pepper.

content_copydownloadUse code with caution.

Q3: What if I can’t find Kecap Manis? Can I still make Nasi Goreng?

A: Yes, you can still make Nasi Goreng even if you can’t find Kecap Manis. While Kecap Manis is a key ingredient for authentic flavor, you can make a substitute by mixing regular soy sauce with brown sugar or molasses. Start with a ratio of approximately 2 tablespoons of soy sauce to 1 tablespoon of brown sugar or molasses, and adjust to taste. It won’t be exactly the same as Kecap Manis, but it will provide a similar sweet and savory profile. You can also try adding a touch of dark soy sauce for color.

Q4: Can I add protein to Vegetarian Nasi Goreng?

A: Yes, definitely! While this recipe is vegetarian, you can easily add plant-based protein to make it even more substantial. Good vegetarian protein additions include:
* Tofu: Firm or extra-firm tofu, cubed and pan-fried or stir-fried until golden brown and crispy.
* Tempeh: Crumbled and pan-fried tempeh.
* Edamame: Shelled edamame beans add a boost of protein and fiber.
* Vegetarian Chicken or Shrimp Substitutes: Many brands offer vegetarian chicken or shrimp substitutes that can be stir-fried and added to Nasi Goreng.

Q5: How should I store leftover Vegetarian Nasi Goreng?

A: Store leftover Vegetarian Nasi Goreng in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can stir-fry it in a wok or skillet over medium heat with a little bit of vegetable oil or water to prevent it from drying out. You can also reheat it in the microwave, but the texture may be slightly softer. Ensure the Nasi Goreng is heated through thoroughly before serving. It’s always best to consume leftovers as soon as possible for optimal quality and food safety.

Print