Vegan Vegetable Nasi Goreng (quick + easy)

This vegan nasi goreng is one of my favorite quick meals whenever I crave something comforting. This delicious Indonesian dish has a sweet and savory profile, and the addition of sambal oelek gives it a nice kick without being too overbearing. You will be hooked!

🤔What is nasi goreng

Nasi goreng translates to "fried rice" in Malay and is the Malaysian/Indonesian take on fried rice. Traditionally, this dish usually consists of rice fried together with some meat and aromatics like chilies, shallots, and garlic. It is usually seasoned with soy sauce and kecap manis, also known as sweet soy sauce.

To make this dish vegan, tofu is used to replace the meat. We will also be adding tons of colorful veggies to healthify this meal!

💚Why you will love this recipe

• Healthier than takeout - This vegetable nasi goreng is lower in fat and calories when compared to greasy takeout. It is also packed with nutrient-rich veggies to bulk up this meal.
• Scrumptious, flavorful and comforting - Although simple, this dish is bold in flavor, and has the perfect balance between sweet, savory and spicy. Even meat eaters will approve of this dish.
• Easy to make and minimal prepping needed - You will be out of the kitchen in no time! Even if you are new to cooking, you will be able to make this dish without any problem.
• Stores well and is freezable - This vegan nasi goreng is great for meal prep. You can also easily multiply the recipe to make a bigger batch. Just make sure to use a larger pan!

🍚The best rice for frying

Here are some helpful tips on how to prevent your fried rice from turning mushy and clumpy:

• Use medium or long grain rice - Basmati, brown rice and Jasmine rice are some varieties that are perfect for frying as they fluff up perfectly without turning mushy.
• Rinse rice thoroughly before cooking - This helps remove excess starch on the rice that cause them to clump together more. I usually rinse my rice at least 3 times, or until the water is no longer cloudy.
• Cooking rice - I highly recommend following the cooking instructions on the package, as water ratio and cooking time will differ from rice to rice. If it turn out to be mushy, chances are that you had added to much water. Take note of it and reduce the amount of water used next time.
• Drying them - Most fried rice recipe usually calls for day old rice, but freshy cooked rice will work too! The trick is to spread it out on a large plate right after cooking and place it under a fan. Let it cool completely before using.
• Breaking them up - If using refrigerated rice, remember to break clumps of rice using your hands before adding it into the pan.

🧄What you will need

📃Ingredients notes and substitutions

• Rice - Any kind of cooked rice will work in this recipe, be it white or brown.
  • Rice that has been refrigerated overnight works best.
  • You can also use freshly cooked rice, but do let them cool down completely before using. I recommend checking the section above "best rice for frying" as it goes into so much more details!
• Tofu - Use extra-firm tofu that has been drained and pressed, either with a tofu press, or by stacking something heavy on top. For a more detailed instructions, check out this post on how to press tofu.
• Vegetables - You can simply use 2 cups of frozen veggie mix in place to make the process quicker.
• Kecap manis - A condiment that is super popular in Indonesian cooking. Also known as sweet soy sauce.
  • You can get it from most Asian groceries. I usually purchase my kecap manis online.
  • Alternatively, you can substitute it with equal amounts of soy sauce + 1 tablespoon sugar, preferably brown or coconut palm sugar. Or, you can also check out this post on how to make kecap manis at home.
• Soy sauce - Can be substituted with tamari or shoyu. Use gluten-free ones, if needed.
• Sambal oelek - A paste made from ground chilies. You can use sriracha in place.
• Coconut sugar - Any granulated sugar like brown or cane sugar can be used in place.

🔪How to make

Here is a quick rundown of the processes involved in making vegan nasi goreng. As usual, the full detailed instructions will be in the recipe card below.

Combine tofu cubes with kecap manis, then sear them until golden. Set aside.

Next, add some oil into the same pan. Add in onion and saute until fragrant. Next, stir in garlic and fry for a minute.

Add in carrot and cook for a few minutes, before stirring in the rest of the vegetables along with the rice and sauce. Toss to coat and fry for a few minutes until hot.

Remove pan from heat, then stir in green onion. Give it a taste and add salt to season, if needed. Your vegan nasi goreng is ready to be served.

✔Helpful tips

• Make sure to use a pan that is large enough. This not only helps ensure that all ingredients are cooked evenly, but also prevent ingredients from leaping out of the pan.
• Prep ingredients ahead of time and keep them near you, as stir-frying is a fairly quick process.
• To make it less spicy, use less sambal oelek, or substitute it with a milder condiment like sriracha. To dial up the heat, I recommend adding 1-2 chopped bird eye's chili, or simply increase amount of sambal used.
• Go light on liquid seasonings. If you find that vegan nasi goreng is too plain for your liking following this recipe, add salt instead of more soy sauce.

✨Variations

Rice - As mentioned above, you can use any kind of rice, like Jasmine rice, brown rice, or even basmati. You could also use other grains like quinoa. To make this vegetable nasi goreng lower in carbs, substitute all or parts of rice with cauliflower/broccoli rice.

Tofu - If you are not a fan, feel free to swap it with other plant-based proteins like tempeh, chunks of seitan chicken, or egg substitutes like JustEgg.

Veggies - You can substitute veggies called for in this recipe with other kinds like green beans, bell peppers, shredded cabbage, or mushrooms. For a quicker version, simply use 2 cups of frozen veggie mix instead.

Low sodium - Use low sodium soy sauce or coconut aminos in place of the regular ones.

Oil-free - Fry tofu without oil on a non-stick pan on medium heat. To saute aromatics and veggies, use ¼ cup of water or vegetable broth instead of oil. If ingredients start sticking to the pan, gradually add in more water in 1 tablespoon increments.

🍢How to serve

• Sides - Sliced cucumber or tomatoes, lettuce leaves, vegetable keropok (Indonesian fried crackers) or even vegan fried egg.
• Toppings - To give vegan nasi goreng some extra texture and flavor, top it with more chopped green onion, crushed peanuts, drizzle of sriracha, and/or lime wedges.
• Asian side dishes - I especially love making this tofu satay to pair with this fried rice. Other dishes that pairs well includes this Chinese spinach soup or this Sambal tempeh.

❄Storing suggestions

Fridge - You can refrigerate vegan nasi goreng in an airtight container for 3-4 days.

Freezer - This vegetable nasi goreng freezes well, and can be frozen for up to 3 months. To freeze, portion them out into individual portions first, so you will only be taking out what you need. The texture of tofu will alter slightly and turn chewier upon freezing, but will still taste good!

To reheat from frozen, let it thaw in the fridge overnight, or on the countertop for a few hours. You can then proceed on heating it in a pan or in the microwave, adding a splash of water if fried rice appears dry.

❔Commonly asked questions