Indonesian Fried Rice

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5 from 1 vote

This Indonesian Fried Rice, or ‘Nasi Goreng,’ is a fragrant and flavorful dish from Southeast Asia. Cooked jasmine rice, and stir-fry with soy sauce, garlic, ginger, protein, and veggies for an authentic taste.

close-up view of a bowl filled with Indonesian Fried Rice, garnished with scallions, with a chopstick resting on top

While flipping through the index of one of my favorite vegetarian cookbooks, I was intrigued by the recipe for Indonesian Fried Rice (Nasi Goreng).

I don’t make fried rice all that often, but my kids really like it, and it’s a great way to use up leftover rice.

It’s also a great way to use up any “random” veggies you may have hanging out in your refrigerator.

Nasi Goreng is often served with a fried egg on top of, or next to, the rice.

There are many ways to make Nasi Goreng, though: you could add some cooked sustainable shrimp, organic chicken, or beef instead, if you like, or keep it vegan and top with some cooked tofu or tempeh, sliced cucumbers, tomatoes, finely shredded Napa cabbage, organic peanuts and/or almonds…

Nasi Goreng is best made with cooked rice that has had at least a few hours to cool.

Indonesian Fried Rice Recipe (How to Make Nasi Goreng)
Adapted from Vegetarian Cooking For Everyone by Deborah Madison

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5 from 1 vote

Indonesian Fried Rice

This Indonesian Fried Rice, or 'Nasi Goreng,' is a fragrant and flavorful dish from Southeast Asia. Cooked jasmine rice, and stir-fry with soy sauce, garlic, ginger, protein, and veggies for an authentic taste.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Main Dish
Cuisine: Asian
Diet: Gluten Free
Servings: 4
Calories: 809kcal

Ingredients

  • 4 cups brown rice or white jasmine rice, cooked
  • 3 shallots or 1 small onion, peeled and chopped
  • 2 small chili peppers seeded and minced
  • 3 tbsp peanut or coconut oil
  • 2 tbsp soy sauce tamari or fish sauce mixed with 1 tbsp organic brown sugar or molasses
  • 1 tsp. ketchup or tomato sauce
  • pinch himalayan or sea salt
  • ½ cup green peas or snow peas
  • 1-2 cups cabbage shredded; carrots, peppers, broccoli or any other veggies (I used leftover ginger garlic greens)- optional
  • 1 bunch scallions diagonally sliced

Instructions

  • Stir the rice with a fork to separate the grains. Set aside.
  • Heat the oil in a wok and fry the shallots and chilies until the shallots are tender (about 1 minute). Add the sweetened soy sauce or fish sauce and the ketchup.
  • Add salt and the rice and stir-fry until heated through.
  • Add the vegetables you are using and most of the scallions and cook for a minute or two more (or until vegetables are cooked through).
  • Scoop rice out onto a serving platter and garnish with the remaining scallions and any of the other accompaniments mentioned above.
  • If it’s not spicy enough for you, you can serve your fried rice with your favorite Asian chili sauce.

Nutrition

Calories: 809kcal | Carbohydrates: 162g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 563mg | Potassium: 1050mg | Fiber: 12g | Sugar: 8g | Vitamin A: 6058IU | Vitamin C: 100mg | Calcium: 123mg | Iron: 5mg

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