A tasty recipe (and video!) for Nasi Goreng (Indonesian Fried Rice) loaded up with fresh healthy veggies! Keep it vegan with Turmeric Tofu or add an egg (or chicken or shrimp!) – up to you! A fast and healthy dinner recipe the whole family will love. 

Vegetarian Nasi Goreng (Indonesian Fried Rice) loaded up with fresh veggies! Add egg or keep it vegan! Easy Tasty recipe! #nasigoreng

Nasi Goreng, in a nutshell, is Indonesian Fried Rice. It’s simple food, typically made with leftover ingredients, and varies quite a bit depending on where you are. While we were there in the hot south, it almost always was served with something crunchy, cool and fresh on the side.

This version is loaded up with healthy veggies. You can add a protein of your choice- typically chicken or shrimp or fried eggs, or keep it vegan with crispy tofu.

How to make Nasi Goreng | 45-sec video

Nasi Goreng (Indonesian Fried Rice) loaded up with fresh veggies! Add egg or keep it vegan! Easy Tasty recipe! #nasigoreng

Authentic Nasi Goreng is seasoned with a little Terasi shrimp powder and Kecap Manis – a dark sweet & syrupy soy sauce infused with a hint of star anise. Here I’ve kept it simple, vegan-adaptable and made with more accessible ingredients. If you want to go the more traditional route, please read the recipe notes.

This recipe calls for 5 cups of chopped veggies and 3 cups of leftover rice. Here I’ve used carrots, bell pepper, fresh shucked peas ( from Trader Joes) and mushrooms. Feel free to change this up.

For faster cooking, make sure to chop tougher veggies like carrots, extra small!!!

Instead of shrimp or chicken today, I’m pan-searing some Crispy tofu, coated in turmeric. The recipe is flexible – add your favorite cooked protein.

Here is a post on how to make crispy tofu.

I’m also adding a couple eggs.  You can leave these out for a vegan version – or serve them sunny side up over top of the Nasi Goreng.  Brian prefers scrambled so I cooked them up first and chopped into pieces.

Once the veggies are tender, oil the pan and make room for the rice.

I’m using leftover brown basmati rice. You want to make sure the rice is extra dry. Wet or moist rice will not work well here. So basically, I left the rice uncovered in the fridge overnight, to dry it out.

After you fry the rice, combine, adding the soy sauce and maple syrup. Add chili flakes if you like.

Toss in the optional eggs, chicken, shrimp or tofu. Or leave the tofu on the side like you see in the photos below.

Then plate the Nasi Goreng up, along with fresh crunchy veggies like cucumber, radish, tomatoes when in season, fresh herbs, sprouts, fresh chili peppers, and a lime wedge.

Vegetarian Nasi Goreng (Indonesian Fried Rice) loaded up with fresh veggies! Add egg or keep it vegan! Easy Tasty recipe! #nasigoreng

Shredded cabbage would also be nice here!

This recipe makes enough for 2-3 portions. Leftovers taste great, just reheat.

Vegetarian Nasi Goreng (Indonesian Fried Rice) loaded up with fresh veggies! Add egg or keep it vegan! Easy Tasty recipe! #nasigoreng

Serve with limes and Sambal Olek.  You get the idea!

Nasi Goreng (Indonesian Fried Rice) loaded up with fresh veggies! Add egg or keep it vegan! Easy Tasty recipe! #nasigoreng

On the homefront: I have a fondness for Bali. It was there, in that time of sunshine and slow-living that my husband Brian, hatched a plan to free us out of our “build a catering empire” conundrum. You see up until then, I was of the mindset that you had to be the best, work more & work harder to get to go to places like Bali to relax. I was of the mindset that more was more. More catering gigs would equal more stuff (to ensure the safety and security of our future) and more vacations.

He literally drew me a diagram, in order for my head to get around his idea of “simplifying”. It was a foreign concept. But while being in that beautiful simple countryside, where people were joyful, content with very little, the idea sunk in, and a little seedling sprouted in my soul. At first, it was simply imagining the life I wanted.  I wanted life to be easier, with less stress, more freedom… and to be near the ocean.

Those of you who have been here a while may remember how we sold our house a couple of months after that trip, got rid of 2/3rds of our stuff, paid off our debt, moved into a little house and then was able to cater fewer events because we had a much smaller wheel to turn.  And as we were catering less, I got more time to spend time doing the stuff that brought me joy. Like this blog.  😉

Eventually, we were able to stop catering all together, which was a godsend.  Ten years of catering, and ten years of having a restaurant before that, though rewarding on many levels, was a type of stress I didn’t want to carry anymore. So Bali, lead me down a path of being open and trusting my husband’s ideas (which were very different than mine at the time) and then to trust the path itself… even though we really had no certainty about where it would lead. To me, it felt like jumping into a rushing river -freeing, unsettling, exhilarating, crazy.  AND Wonderful.

So what does this have to do with Nasi Goreng? Nothing much, except, Bali is where it all began….

More Fried Rice Recipes you May like:

Go here for more fast and easy Stir-Fry Recipes!



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Vegetarian Nasi Goreng (Indonesian Fried Rice) loaded up with fresh veggies! Add egg or keep it vegan! Easy Tasty recipe! #nasigoreng

Nasi Goreng (Indonesian Fried Rice)

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15mins
  • Cook Time: 15mins
  • Total Time: 30 minutes
  • Yield: 3 1x
  • Category: vegan, vegetarian, gluten free
  • Method: stir-fried
  • Cuisine: Indonesian
  • Diet: Vegetarian


Nasi Goreng (Indonesian Fried Rice) loaded up with fresh veggies! Add chicken, shrimp or eggs, or keep it vegan with Tofu! Easy tasty recipe! Vegan-adaptable and gluten-free.


  • 812 ounces crispy tofu, pan-seared chicken or shrimp- all optional
  • 3 tablespoons oil, divided
  • 2 shallots (or 1/2 an onion), chopped
  • 4 garlic cloves, rough chopped
  • 1 cup diced carrot (small dice!)
  • 1 cup red bell pepper, chopped
  • 2 cups sliced mushrooms
  • 1 cup fresh shucked peas, snow peas, snap peas or green beans
  • 2 eggs, whisked with a generous pinch salt  (optional)
  • 3 cups cooked brown basimati rice, (leftover, dried out, see notes)
  • 3 tablespoons soy sauce, more to taste (see notes) Or GF Liquid Aminos
  • 1 1/2 tablespoons maple syrup, honey or palm sugar
  • drizzle of sesame oil
  • 1/41/2 cup chopped scallions
  • optional seasonings: Terasi shrimp power and Kecap Manis (see notes).

Optional Garnishes: sliced cucumber, radishes, shredded cabbage, tomatoes, sprouts, cilantro, crushed peanuts, Peanut Chili Crunch, lime wedges, and chili paste (sambal olek).


  1. In an extra-large skillet or wok, pan-sear your choice of protein in oil with a little salt, pepper and chili flakes until golden and cooked through, set aside.
  2. In the same skillet, add 1-2 tablespoons oil and saute shallots, garlic, mushrooms, bell pepper and carrots over medium heat until the carrots are tender about 7-8 minutes. Season with salt. Toss in the fresh peas at the end.
  3. At the same time, while veggies are cooking, whisk,  salt and scramble the eggs in a separate oiled pan, breaking the cooked apart into little pieces, set aside. (Or feel free to top with sunny side eggs after serving.)
  4. Once the veggies are tender, scoot them over to one side of the pan. Add a little more oil to the bare pan and add the rice. Turn the heat up and fry for 3-4 minutes, getting it a little crispy. Combine rice with the veggies.
  5. Drizzle with the soy sauce and maple syrup and mix well. Mix in the scrambled eggs and meat/shrimp/tofu if using.  Taste and season with a drizzle of sesame oil, chili flakes, salt and pepper if needed. Stir in the scallions right before serving.
  6. Divide among bowls and serve with some of the optional garnishes,  lime & chile paste.


Feel free to sub other veggies- you’ll need about 5 cups raw.  Quick-cooking veggies work best here- chopped green beans, snow peas, asparagus, shredded cabbage, summer squash, fresh corn… etc.

TERASI SHRIMP PASTE: If you would like to use Terasi Shrimp Paste– you could mix it in with the soy sauce first before adding to the dish. 1/2 -1 teaspoon should be plenty. The Indonesian variety is usually in powder form.  I also sometimes use Hondashi Granules (not traditional, but tasty!)

KECAP MANIS: If you’d like to use this instead of the the soy sauce, start with 2 tablespoons and leave out the maple syrup. Taste, adjust salt– you may still want to add a splash of soy sauce.

STAR ANISE: A great way to infuse a little star anise into the dish is to add it whole to the cooking rice.


  • Serving Size:
  • Calories: 500
  • Sugar: 14.1 g
  • Sodium: 526.1 mg
  • Fat: 22.6 g
  • Saturated Fat: 3.9 g
  • Carbohydrates: 60 g
  • Fiber: 5.3 g
  • Protein: 18.2 g
  • Cholesterol: 124 mg

Keywords: Nasi Goreng, Indonesian fried rice, vegan Nasi Goreng, vegan fried rice,

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  1. Very good. I tried one of her other vegetarian recipes (the broccoli quinoa cakes) which I was not a fan of, but after giving this website another chance it has given me the reassurance to try more of the vegetarian recipes I was hoping to in the first place. Everyone in my family liked it and I would definitely recommend this to anyone! Thank you for sharing this recipe Sylvia!

  2. “I’m letting this gush of words come out in case it might mean something to someone, somewhere.”
    It resonates with me. Thank you for trusting that it had a purpose. A few years back I learned from my sister the importance of recognizing the importance we have as messengers of a higher being to reach others. She prayer that she always be “available” to fulfill that purpose of her life and I thought that was amazing. Most times we don’t even know when we are being messengers.

    Love your recipes! I was totally bored with the shore of cooking daily for my family and decided I needed to actually do some research on vegetable based recipes to have a good repertoire and enjoy sitting down to eat and feel good about it. The first blog I checked out was yours. It has been exactly what I was looking for. I don’t even feel the need to look anywhere else until I try all yours that appeal to our tastes. Thank you for your time sharing this recipes.

  3. Yummie! I marinated the tofu in turmeric and Garam masala. Such a tasty recipe and so filling. I’d never have thought to serve with salad but radish, cucumber, fresh coriander, spring onion and celery leaves were delicious with it

  4. This was so good! I would have loved to follow the recipe exactly but it was 6:00 and I needed to cook something so I scoured the fridge to see what I had. I used left overs from your Biyrani recipe (which, for the record, holy cow! is another great dish). I used tofu with the tumeric and for veggies I used carrots, onions and green pepper because that is what I had. No scallions because I didn’t have any and it was still absolutely delicious. I used the maple syrup, tamari and sesame oil. This will become a regular in our household. Thank you for this!

  5. This recipe looks delicious, but I wasn’t sure about the soy sauce and honey combo … but it was absolutely delicious! I made mine with shrimp, my daughter’s without – both were super tasty. It came together quickly, was satisfying as a meal – and I believe this dish would be good with just about any protein you wanted to add to it (or just keep it without) — great recipe!

  6. I made this as a way to use up our last remaining Thanksgiving leftovers (turkey and green beans, specifically). I loved the slight sweetness, and how the fresh garnishes really brighten it up!

  7. [Not for publication]

    You labeled the video “45-minute video”. It’s closer to 45 seconds. Wonderful blog! I look forward to many happy memories from the recipes!

  8. I made this with shrimp. (My wife doesn’t like tofu. When my daughter, who loves tofu, is next able to visit we’ll have it that way.) It’s yummy. The only modifications I made were adding a little bit if minced fresh chili pepper and since we didn’t have any peanuts on hand, I topped it with some chopped cashews. The cashews were fine, but I think peanuts would be even better.

  9. THE BEST fried rice I have ever had. I made sure my rice was dry. Perfection!

    Meat was my primary diet for years, but I was curious to try a more veggie diet. Feastingathome was the thing that made me transition. I love cooking these recipes, and they show veggies can be very flavorful and exciting.

  10. This was fantastic. I added shrimp to mine and it was delicious, flavorful, filling and low calorie. Loved it and told my mom to check out your website and make it too!

  11. We loved this so much!
    We’ve tried “fried rice”recipes before but this is the first time we’ve seen the direction to use left over rice. We made extra last night just so that we could try this tonight and we weren’t disappointed.
    The only thing we will do differently next time is chop up a chilli toss that through.
    Thanks for this one!

  12. Your flow of words did, indeed, reach me, for I have been feeling the same way. One of my daughters went to Bali 3 years ago to change course in her life. She got out of marketing and is now a yoga instructor. It wasn’t the yoga course in Bali that she loved, so much as the people and the countryside, and the native healers she worked with. I so appreciate that you not only share your healthy, flavorful, and incredibly beautiful recipes, but also share things that touch you. Thank you!

  13. My husband’s comment: this is the best fried rice I’ve ever had. 🙂 Enough said!!! I used chicken for the protein, thawed green peas, a nice dose of sambal olek, garnished with crushed peanuts. Delicious!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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