This vegan nasi goreng, or Indonesian fried rice, is savory, tasty, and packed with Asian flavors! This delicious dish is super easy to make and can be ready in 20 minutes. Plus, it's sure to please even non-vegans.
I absolutely love indulging in this vegan nasi goreng whenever I'm in need of some comfort food. This Indonesian dish has a perfect combination of sweet and savory flavors, and the addition of sambal oelek provides a subtle spicy kick that doesn't overpower the dish. Once you try it, you'll definitely be craving more!
I enjoy serving my vegan nasi goreng with sambal goreng or tofu satay and a refreshing glass of lemon barley water.
💚Why you will love this recipe
- Savory, filling, and incredibly flavorful
- Healthier and much less greasy than the traditional version without compromising on taste
- A quick and easy weeknight dinner that is ready in 20 minutes
- A great way to use up leftover rice and veggies
- Freezable, making it great for meal prep!
🤔What is nasi goreng
Nasi goreng translates to "fried rice" in Malay. This dish is widely enjoyed in Malaysia and Indonesia and typically consists of rice and meat fried with aromatics like chilies, shallots, and garlic. It is usually seasoned with soy sauce and kecap manis, which is a sweet soy sauce.
There are quite a few variations of nasi goreng available, and some of the more popular ones include nasi goreng kampung (village fried rice), nasi goreng USA, and nasi goreng ayam (chicken fried rice).
A fried egg, sambal, and cucumber slices usually accompany this Indonesian fried rice. Additionally, keropok udang (fried prawn crackers), fried anchovies, and satay skewers may be served alongside the fried rice.
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!
🍚The best rice for fried rice
Types of rice - Although any kind of rice can be used, it is recommended that you stick with long or medium-grain rice. They fluff up beautifully without being overly sticky and mushy. You can opt for brown rice for a whole-grain version.
Leftover vs. fresh rice - Leftover rice that has been refrigerated overnight works best as they had dried out considerably and will not turn mushy upon frying.
With that being said, freshly cooked rice can be used, too. Simply spread them out on a large plate or baking sheet and allow them to cool completely before using.
🧄What you will need
📃Ingredients notes and substitutions
- Rice - Any cooked rice will work in this recipe, whether white or brown. Leftover rice that has been refrigerated overnight works best, but freshly cooked rice will work as well. Simply spread it out and let it cool down completely before use.
- Tofu - Use extra-firm tofu that has been drained and pressed, either with a tofu press or by stacking something heavy on top. For more detailed instructions, check out this post on how to press tofu.
- Vegetables - You can simply use 2 cups of frozen veggie mix to make the process quicker.
- Kecap manis - A condiment that is super popular in Indonesian cooking. It is also known as sweet soy sauce.
- You can get it from your local grocery in the condiments/international food aisle or in Asian markets. You can also purchase kecap manis through an online retailer.
- Or, you can make your kecap manis at home by heating 2 tablespoons of soy sauce and 2 tablespoons of sugar over low heat or in the microwave.
- 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
Preparing tofu - Combine tofu with 1 tablespoon of kecap manis. Then, heat some oil in a cast-iron skillet or non-stick pan. Fry tofu on each side for 2-3 minutes or until most sides are browned. Set aside.
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Making sauce - while the tofu is cooking, combine all the condiments needed to make the sauce for your nasi goreng.
Frying aromatics - Heat another tablespoon of oil in the pan, and add onion. Saute until translucent. Add garlic next and fry for a minute.
Making nasi goreng - Add carrot cubes to the pan, and cook for 1-2 minutes. Next, add rice, sauce, rest of the veggies, and pan-fried tofu. Fry for a few minutes until the ingredients are hot.
Serving - Remove from heat, and stir in chopped green onion. Give it a taste, adding salt if needed. Your vegan nasi goreng is ready to be served!
✅Helpful tips
- Use a large enough pan or wok - Cooking in a large pan ensures even cooking of all ingredients and prevents them from jumping out of the pan.
- Prep ingredients beforehand - Stir-frying is a quick process requiring constant stirring.
- Adjust the heat level - To reduce the spiciness of your dish, try using less sambal oelek or replacing it with a milder condiment such as sriracha. On the other hand, if you want to make it spicier, consider adding 1-2 chopped bird's eye chili or increasing the amount of sambal used.
- Go light on liquid seasonings - If you find vegan nasi goreng too plain for your liking following this recipe, add salt instead of more soy sauce. Adding too much liquid may result in a soggy nasi goreng.
✨Variations and add-ins
Rice - You can use various types of rice, such as Jasmine rice, brown rice, or basmati, for the vegan nasi goreng recipe. Additionally, you can opt for alternative grains like quinoa. To reduce the carb content, you can replace some or all of the rice with cauliflower rice.
Tofu - If you are not a fan, swap it with other plant-based proteins like tempeh, chunks of seitan chicken, or egg substitutes like JustEgg.
Veggies - If you don't have the exact vegetables listed in this recipe, don't worry! You can easily substitute them with other options, such as green beans, bell peppers, shredded cabbage, or mushrooms. Alternatively, for a faster preparation, you can use 2 cups of frozen vegetable mix instead.
Low sodium - Use low sodium soy sauce or coconut aminos instead of regular ones.
🍢How to serve
This vegan nasi goreng is excellent as a standalone dish, served with sides like sliced cucumbers, tomatoes, vegan fried egg, vegan scramble eggs like this silken tofu scramble, tempeh chips, or keropok ubi (tapioca chips).
To give this dish more texture and flavor, top it with chopped peanuts, toasted sesame seeds, sliced green onion, or chili oil.
To make a heartier meal, I recommend pairing vegan nasi goreng with Malaysian or Indonesian dishes like ABC soup, sambal goreng tempeh, or sambal eggplant!
❄Storing suggestions
Fridge - Refrigerate vegan nasi goreng in an airtight container for 3-4 days.
Freezer - This fried rice freezes well and can be frozen for up to 3 months. To freeze, portion them out into individual portions first, so you will only take out what you need. The texture of tofu will alter slightly and turn chewier upon freezing, but it will still taste good!
To reheat the frozen fried rice, allow it to thaw in the fridge overnight or on the countertop for a few hours. Then, you can heat it in a pan or the microwave, adding a bit of water if it seems dry. Enjoy!
❔Commonly asked questions
When making fried rice with freshly cooked rice, it is important to spread the rice on a large plate or baking sheet and let it cool completely before use. For even better results, refrigerate the rice for 1-2 hours to dry it further.
Nasi goreng is usually mildly spicy, although the level of spiciness can vary depending on the recipe and the cook's taste. If you prefer a hotter flavor, you can increase the spice by adding additional sambal oelek or chopped chilies to your nasi goreng. Conversely, you can skip the sambal altogether if you prefer a milder taste.
Yes, long-grain or medium-grain brown rice works well in fried rice.
It's important to avoid using freshly cooked warm rice to prevent fried rice from becoming soggy. The steam generated can cause the rice to lose its texture. Instead, use rice that's been refrigerated overnight or has completely cooled down after cooking.
In addition, it is possible that you used too much liquid in your cooking. To prevent this, thoroughly drain and dry your vegetables before adding them to the pan. Also, try not to use too many liquid seasonings, as they can add unnecessary moisture and result in soggy fried rice.
📖 Recipe
Vegan Nasi Goreng
Ingredients
For tofu
- ½ block extra firm tofu drained, pressed and cubed (about 7oz/200g)
- 1 tablespoon kecap manis (see notes)*
Stir-fry sauce
- 2 tablespoon kecap manis (see notes)*
- 2 tablespoons soy sauce or tamari/shoyu (use gluten-free if needed)
- 1-2 teaspoons sambal oelek or sriracha
Rest of the ingredients
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 medium carrot chopped
- 3 cups cooked rice preferably refrigerated overnight (see notes)**
- ½ cup green peas
- ½ cup corn kernels fresh, canned or frozen
- 1 stalk green onion roughly chopped
Instructions
- In a bowl, mix together tofu cubes with kecap manis. Toss to mix.½ block extra firm tofu, 1 tablespoon kecap manis
- Heat up some oil in a large non-stick pan. Once pan is heated, add in tofu and sear for a few minutes until browned, giving it a toss halfway through. Set aside.
- While cooking tofu, combine all ingredients needed for the sauce and mix well.2 tablespoon kecap manis, 2 tablespoons soy sauce, 1-2 teaspoons sambal oelek
- Next, add some oil into the same pan. Add in onion and saute until translucent, for 2-3 minutes.1 medium yellow onion
- Next, stir in garlic and fry for a minute.3 cloves garlic
- Add in carrot cubes and cook for a 2-3 minutes, until they have softened slightly.1 medium carrot
- Stir in peas, corn, rice and cooked tofu, then pour in the sauce. Toss to coat and fry for a few minutes until hot.½ cup green peas, ½ cup corn kernels, 3 cups cooked rice
- Remove pan from heat, then stir in green onion. Give it a taste and add salt to season, if needed. Serve and enjoy!1 stalk green onion
Notes
- Use a large enough pan or wok - Cooking in a large pan ensures even cooking of all ingredients and prevents them from jumping out of the pan.
- Prep ingredients beforehand - Stir-frying is a quick process requiring constant stirring.
- Adjust the heat level - To reduce the spiciness of your dish, try using less sambal oelek or replacing it with a milder condiment such as sriracha. On the other hand, if you want to make it spicier, consider adding 1-2 chopped bird's eye chili or increasing the amount of sambal use.
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Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Deborah Jean says
This dish looks incredible. I'm using it for my vegan low calorie roundup but can't wait to try it myself!
Naomi V says
Love, love, love this recipe. As a Malaysian living in the US, and no Malaysian restaurants around I've been searching for Vegan recipes that tweaks Malaysian dishes to make them Vegan friendly. The spice in the rice was just right.
I'm no cook but this dish was simple, easy and love your add-on hints. Do you have videos of you making these dishes. That would be so helpful for visual learners. But Terima Kaseh all the same.
Meesha says
Thanks for your kind words, it really made my day! Unfortunately no, I am not creating videos for my recipe at this moment, but would love to do so in the future!