Nasi Goreng is a classic Indonesian fried rice, it’s wonderfully simple and takes just 15 minutes to make! Perfect for a midweek dinner, or when you’re in a rush.
- 1 tbsp sesame oil.
- 150g tempeh - chopped into chunks.
- 200g carrots (roughly 2 carrots) - chopped into small cubes, about 1cm
- 250g green beans - chopped into small 1cm chunks
- 1 red pepper - chopped into small 1cm cubes
- 1 onion - chopped into small 0.5cm pieces
- 4 cloves of garlic - peeled and crushed
- 2 cups/370g of cooked rice (dry weight) - cooked the day before and kept in the fridge overnight
- 3 tbsp soy sauce
- 4 tbsp kecap manis
- 1 tsp chilli paste (or an Indonesian sambal is even better, if you have it)
- Finely sliced spring onions.
- Cucumber slices
- Tomato slices
- Rice crackers (or vegan prawn/shrimp crackers)
- Sesame seeds
- Sambal (or chilli sauce)
- Heat up the wok and add the sesame oil, once hot add the tempeh.
- Pour in 1 tbsp of kecap manis and fry for another couple of minutes, until the tempeh becomes sticky and then golden. Remove the tempeh from the wok and set aside.
- Next, fry the onion over a medium heat. Once translucent add the garlic. Remember to keep them moving in the wok, in order not to burn them, as garlic burns quickly.
- Pop in the green beans, peppers and carrot and continue to stir fry for a few minutes.
- Now add the tempeh from earlier back to the wok. Give it all a good stir.
- In a separate ramekin or small bowl, mix together the remaining kecap manis, soy sauce and chili paste.
- Add your rice to the wok and stir gently until well mixed with the vegetables and tempeh.
- Pour the sauce in, mix well, and top with sesame seeds and spring onions, then garnish with slices of cucumber and tomato and rice crackers.
If you don’t have kecap manis, increase the soy sauce by 1 tablespoon and add 1 tablespoon of maple syrup.
It’s important to use pre-cooked rice. Cook it the day before and leave in the fridge. This is so that it dries out and absorbs the sauce well, without becoming mushy and soft.
To serve this nasi goreng in the traditional way, spoon the rice into a small bowl or tea cup until level with the brim. Place a serving plate on top of the bowl or cup, then flip upside down. Tap the cup gently to make sure all the rice comes out. Gently remove the cup to reveal a perfect mound of fried rice!
You can switch the tempeh out for tofu or vegan chicken pieces.
This dish can be frozen for up to 3 months. Just be sure to defrost thoroughly and then reheat until piping hot.
- Category: Dinner
- Method: Wok
- Cuisine: Indonesian
Keywords: vegan nasi goreng, vegetable nasi goreng, nasi goreng vegan recipe