Vegan Nasi Goreng

Nasi goreng with cucumber and tomato slices beside served with a spoon.

5 from 3 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Indonesian, Malaysian

Diet: Halal, Vegan, Vegetarian

Servings: servings

Calories: 393kcal

Author: Meesha

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

US Customary - Metric

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

*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 make your own kecap manis at home by combining 2 tablespoons of soy sauce with 2 tablespoons of sugar. Microwave or heat it over low heat until the sugar dissolves completely.

**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.

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 use.

Storing - Refrigerate vegan nasi goreng in an airtight container for 3-4 days. 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 take out what you need.

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

Nutrition