This Vegan Nasi Goreng Recipe is super easy to make and so delicious – The Indonesian fried rice with protein-rich tofu scramble is perfect for a quick and healthy lunch or dinner or as a hearty breakfast!
What is Nasi Goreng?
Nasi Goreng is a popular fried rice dish originated in Indonesia. Depending on the region and preferences, the rice dish is prepared with various vegetables, and/or beef, pork (Nasi Goreng Babi), chicken (Nasi Goreng Ayam), fish (Nasi Goreng Ikan Asin) or shrimp (Nasi Goreng Udang), but you can also easily make it vegan with tofu (alla Bianca)! 😀
In addition, flavorful spices and often chopped nuts are added, which makes this popular Asian dish incredibly delicious!
Traditionally, Nasi Goreng is even eaten for breakfast. The leftovers from the previous day are simply warmed up and served with a fried egg or scrambled eggs. However, for the vegan version you can make scrambled tofu or vegan fried eggs like I did in my kimchi fried rice recipe. Anyway, this dish is so versatile – so feel free to get creative!
What’s the best rice for fried rice?
Basically, you can use any type of rice, both white and brown rice. However, I recommend using long grain rice such as jasmine or basmati rice, as they’re wonderfully flavorful and become crispier when fried.
Also, it is best to cook the rice the day before or use leftover cooked rice because then it is drier and less sticky, providing a crispier result once fried.
Tip: You can also easily turn the nasi goreng into a vegan bami goreng by using noodles instead of rice!
Ingredients for Vegan Nasi Goreng
- Rice: e.g. wholegrain, jasmine or basmati rice.
- Vegetables: e.g. carrots, bell peppers, zucchini and peas. However, you can also use other vegetables such as broccoli, cabbage, sugar snap peas, mushrooms, corn, etc.
- Tamari: or soy sauce or coconut aminos if soy-free.
- Coconut syrup: or any other syrup you like.
- Salt and pepper
Tip: Instead of tamari + syrup, you can also use Kecap Manis (this is a thick sweet soy sauce) as used in traditional Nasi Goreng recipes.
- Red onion: or shallots.
- Garlic cloves
- Red chili
- Sesame oil: or peanut oil or canola oil.
Further ingredients (optional)
- Scrambled tofu: or vegan fried eggs, crispy tofu, vegan ground beef or use another meat alternative as a protein source. Legumes like chickpeas, edamame or other beans are also great!
- Toppings: cucumbers, toasted peanuts, sesame seeds, scallions, parsley or other fresh herbs.
As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Cook rice and prep the seasoning paste
First, cook the rice according to package instructions. Then allow to cool, stirring gently occasionally to keep it fluffy. Then let it rest for at least 2 hours (but preferably overnight).
Next, place all the ingredients for the seasoning paste in a mortar and smash well (or use a small blender). Then cover and refrigerate overnight or use immediately.
Step 2 (optional): Make vegan scrambled eggs
If you want to serve the nasi goreng with vegan scrambled eggs, you can now prepare them according to this tofu scramble recipe.
Step 3: Fry rice
First, sauté the seasoning paste and vegetables (except for the peas) in a pan or wok for about 3-5 minutes. Then stir in the rice and continue to fry briefly until it becomes slightly crispy. Now stir in tamari, coconut syrup, peas and optionally the scrambled tofu. Season to taste with salt and pepper.
Step 4: Garnish and serve!
Serve the vegan nasi goreng in bowls and garnish with cucumbers, toasted peanuts, sesame seeds, scallions and fresh parsley or other toppings as desired. Enjoy!
How to store Nasi Goreng
You can easily make this dish ahead and eat it later or take it to work. Just put the leftover vegan nasi goreng in a sealed container and store it in the refrigerator for up to 5 days. You can also freeze the Indonesian fried rice for future use!
This vegan Indonesian Fried Rice recipe is:
- Quick and easy to make
- Meatless, fish-free, eggless
- Totally delicious
- Perfect for meal prep
- Ideal to use up leftovers
- Better than from a restaurant!
More quick and easy vegan skillet dishes to try
- Quinoa Veggie Stir-fry
- Vegan Paella
- Gnocchi Vegetable Stir-fry
- Thai Pineapple Fried Rice
- Kimchi Fried Rice
- Gnocchi with Garlic Mushrooms
- Mushroom Pasta
- Asian Noodle Stir-fry
- Creamed Spinach Pasta
- Mexican One-Pot Pasta
If you try this vegan nasi goreng recipe, feel free to leave me a comment and a star rating! And if you take a photo of your Indonesian fried rice and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
Nasi Goreng with Veggies and Tofu (Indonesian Fried Rice)Author:
- 14 oz (400 g) cooked rice from the previous day (e.g. wholegrain, jasmine or basmati rice)
- 2 carrots finely diced
- 1 red bell pepper finely diced
- ½ (150 g) zucchini finely diced
- ¾ cup (100 g) peas thawed
- 3 tbsp tamari or soy sauce
- 1.5 tbsp coconut syrup or other syrup
- salt and pepper to taste
- 1 red onion finely diced or 4 shallots
- 4 garlic cloves chopped
- 1 inch (2 cm) piece of ginger chopped
- 2 red chilies seeded and finely diced
- 2 tbsp sesame oil or peanut or canola oil
Cook rice the day before
- Cook the rice according to package instructions. Then allow to cool, stirring gently occasionally to keep it fluffy. Set aside for at least 2 hours (but preferably overnight).
Prepare seasoning paste
- Put all the ingredients for the seasoning paste (except the oil) in a mortar and smash well (or use a small food processor or blender). Then add sesame oil and stir to combine. Cover and refrigerate overnight or use immediately.
Scrambled tofu (optional)
- If you want to serve the nasi goreng with vegan scrambled eggs, you can prepare them according to this recipe.
Make Nasi Goreng
- Heat a large deep pan or wok. Add the seasoning paste and the vegetables (except the peas) and sauté for about 3-5 minutes, stirring occasionally.
- Add the rice and continue to sauté for 2-3 minutes until the rice is slightly crispy (add a little more oil if needed). Stir in tamari and coconut syrup. Then stir in the peas and scrambled tofu. Season to taste with salt and pepper.
- Serve your vegan nasi goreng in bowls and garnish with cucumbers, toasted peanuts, sesame seeds, scallions and fresh parsley or other toppings as desired.
- Vegetables: you can substitute and/or add additional vegetables as you like (some suggestions are mentioned in the blog post above).
- Scrambled tofu: Instead of scrambled tofu, you can add vegan fried eggs, crispy tofu, vegan ground beef, or another meat alternative as a protein source. Also legumes like chickpeas or beans are great!
- Kecap Manis: Instead of tamari + syrup, you can also use kecap manis (thick sweet soy sauce) as traditional nasi goreng recipes call for.
- Bami Goreng: You can also turn the Nasi Goreng into a Bami Goreng by using noodles instead of rice.
- The cooking time does not include the cooking time of the rice and tofu.
- For more information on the recipe, including storing notes and step-by-step photos, read the blog post above!
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