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.
In an extra large skillet or wok, pan-sear your choice of protien in oil with a little salt, pepper and chili flakes until golden and cooked through, set aside.
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.
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.)
Once the veggies are tender, scoot them over to one side of the pan. Add a litte more oil to the bare pan and add the rice. Turn heat up and fry for 3-4 minutes, gettin it a little crispy. Combine rice with the veggies.
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.
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!)
Keywords: Nasi Goreng, Indonesian fried rice, vegan Nasi Goreng, vegan fried rice,