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vegetarian nasi goreng

Nasi Goreng (Indonesian Fried Rice)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 32 reviews
  • 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.


Units Scale
  • 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 rice, (leftover, dried out, is best -see notes)
  • 3 tablespoons soy sauce, more to taste (see notes) Or GF Liquid Aminos ( or sweet soy sauce- see notes)
  • 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.


Rice: Feel free to use white or brown long-grain basmati rice. Left over rice, left uncovered in the fridge to dry out a bit works best here- allowing it to get more crispy in the pan. If making rice from scratch for this- you could cook it, then spread it out on a sheet pan and let it dry out first.

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!)

Sweet soy sauce:  (KECAP MANIS) If you’d like to use this instead of 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