Description
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.
Ingredients
- 8–12 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
- 1/4–1/2 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).
Instructions
- 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.
- 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 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.
- 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.
Notes
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.
Nutrition
- 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
