Best 3 Vegetarian Nasi Goreng Fried Rice Recipes

Nasi goreng, Indonesia's beloved fried rice dish, gets a flavorful vegetarian makeover in this recipe. Packed with an array of colorful vegetables, aromatic spices, and fluffy rice, this vegetarian nasi goreng is a symphony of flavors and textures. The medley of vegetables includes carrots, green beans, bell peppers, corn, and baby bok choy, each contributing its unique flavor and crunch to the dish. The addition of aromatic spices like ginger, garlic, and turmeric creates a delightful fragrance that tantalizes the senses. The use of kecap manis, a sweet soy sauce, adds a subtle sweetness and depth of flavor, while the sprinkle of peanuts and crispy shallots provides a delightful textural contrast. This vegetarian nasi goreng is not only delicious but also versatile. You can easily customize it to your liking by adding your favorite vegetables, protein alternatives like tofu or tempeh, or adjusting the level of spiciness. Explore the vibrant flavors of Indonesia with this delectable vegetarian nasi goreng.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN NASI GORENG (FRIED RICE)

Vegetarian Nasi Goreng (Fried Rice) image

This is one of the best-known Indonesian dishes and one of the easiest to make. The garnishes give contrasting flavors and textures to the dish. Try it!

Provided by Sharon123

Categories Long Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 cups long-grain rice
salt
2 tablespoons tamarind paste
2 tablespoons vegetable oil
8 shallots, chopped
3 cloves garlic, crushed
1/2 inch fresh ginger, grated
2 teaspoons curry powder
1/4 teaspoon hot red pepper flakes
1/4 teaspoon turmeric
1/2 small cabbage, thinly sliced
2 medium tomatoes, peeled,seeded,and diced
3 tablespoons soy sauce
1 tablespoon packed dark brown sugar
3 tomatoes, coarsely chopped
1 1/4 red peppers, cored,seeded,and diced
1/2 cucumber, diced
1 stalk celery, diced
2 eggs
salt and pepper
2 tablespoons butter

Steps:

Cook the rice in boiling salted water for 12-15 minutes, until tender.
Drain, rinse, and drain again.
Stir in the tamarind paste and set aside.
Heat 1 tbls.
of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.
Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.
Add the cabbage and cook for 3-5 minutes.
Add the tomatoes and cook for 2-3 minutes.
Remove from pan.
Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.
Return the vegetables to the pan.
Add the soy sauce and sugar and heat gently to warm through.
Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips.
Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper.
Melt 2 tbls butter in an omelet pan or small skillet.
Add the eggs to the pan and cook until set.
Leave to cool.
Roll up the omelet and slice across into fine strips.

BALINESE VEGETABLE CURRY WITH FRIED RICE: NASI GORENG

Balinese Vegetable Curry with Fried Rice: Nasi Goreng image

Provided by Ming Tsai

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 40

Ingredients

12 shallots, chopped
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 tablespoon turmeric powder or 2-inches fresh turmeric root, peeled
1/2 cup macadamia nuts
1 teaspoon shrimp paste (optional)
1/2 cup chopped lemongrass
1 tablespoon ground coriander
1 teaspoon ground Thai Bird chile
1 tablespoon tomato paste
2 tablespoons tamarind pulp, soaked in 1-cup warm water, strained, pulp discarded
3 kaffir lime leaves, stemmed and cut 1/16-inch ribbon
1 cup vegetable stock
1 cup coconut milk
1 cup cauliflower florets, blanched in salted water and cooled in an ice bath
1 cup mixed yellow and green patty pan squash, halved, blanched in salted water and cooled in an ice bath
2 cups mixed yellow and green squash, cut into 2-inch chunks and blanched in salted water and cooled in an ice bath
1 cup haricot verts, snipped and blanched in salted water and cooled in an ice bath
2 chayotes, cut into 2 inch chunks and blanched in salted water and cooled in an ice bath
Grapeseed oil, to cook
Salt and pepper
Nasi Goreng, recipe follows
Fried Shallots, recipe follows
Peanut oil, for cooking
8 shallots, halved and sliced
4 cloves garlic, sliced
1 tablespoon minced ginger,
1 tablespoon minced lemongrass, white part only
1/4 cup sambal oelek
2 tablespoons naturally brewed soy sauce
4 eggs, beaten
2 cups cooked jasmine or other long grain rice, cold
2 cups cooked Balinese red rice, cold (can substitute jasmine or other long grain rice)
2 Thai bird chiles, minced
1/4 cup chopped cilantro
Peanut oil, for frying
1 cup sliced shallots
1/2 cup rice flour
Salt
Preheat a fryer or deep pot of oil to 350 degrees F.

Steps:

In a food processor, puree the shallots, garlic, ginger, turmeric, nuts, shrimp paste, lemongrass, coriander, chile, tomato paste, and tamarind juice and puree until smooth.
Prepare a hot skillet coated with the oil. Add the pureed mixture and cook until fragrant, about 5 minutes. Reduce the heat to low, add the kaffir lime leaves, stock, and coconut milk and simmer until the mixture becomes a sauce consistency, about 10 minutes. Remove the kaffir lime leaves and season with the salt and pepper. Just before serving, mix in the blanched vegetables with the sauce and heat thoroughly. Season with salt and pepper and check for flavor.
In a large pasta bowl, fill with the rice and top with vegetable curry. Garnish with fried shallots.
In a wok on high heat, coated lightly with oil, stir-fry the shallots and garlic until lightly brown, about 2 minutes. Add the ginger, lemongrass, sambal, soy, and eggs and quickly mix. Add the rice, chiles, and cilantro. Season with salt and pepper, if necessary and check for flavor.
Toss the shallots with the flour and fry in a 350 fryer until crispy. Remove from the fryer and drain on paper towels. Season with the salt.

NASI GORENG (INDONESIAN FRIED RICE WITH VEGETABLES)

Nasi Goreng (Indonesian Fried Rice With Vegetables) image

Provided by Craig Claiborne And Pierre Franey

Categories side dish

Time 15m

Yield Eight or more servings

Number Of Ingredients 15

Ingredients

5 cups cold, cooked rice (preferably cooked a day in advance)
1/4 pound long Chinese green beans, available in Oriental markets, cut into 3-inch lengths, or use regular green beans, stringed as necessary and cut into 3-inch lengths
Salt to taste, if desired
3 tablespoons corn, peanut or vegetable oil
1 cup celery cut on the diagonal into thin slices
1 1/2 cups carrot cut into thin, julienne strips, each about 2 inches long
1 cup broccoli cut or broken into small, bite-size pieces
2 cups finely shredded bok choy or Chinese cabbage
1 cup snow peas cut lengthwise into thin, julienne strips
1/3 cup shredded scallions or green onions cut into 2-inch lengths
3 tablespoons hot green or red pepper, cored and seeded and cut into very thin, julienne strips
3 eggs
3 tablespoons ketjap manis, a sweet Indonesian soy sauce, or use an equal amount of soy sauce blended with 3 tablespoons sugar
1/4 pound bean sprouts
1/2 cup finely chopped scallions or green onions

Steps:

Prepare the rice as indicated and have it ready.
In a kettle, bring enough water to the boil to cover the green beans when they are added. Add salt to taste. Add the beans and cook about two minutes. Drain and set aside.
Heat the oil in a wok or skillet until it is almost smoking. Add the celery and carrot and cook, stirring, about 45 seconds.
Add the broccoli and the drained long beans and cook about 15 seconds, stirring. Add the bok choy and snow peas and cook about 30 seconds, stirring. Add the scallions or green onions and the pepper. Cook 10 seconds.
Add the rice, stirring rapidly, and cook until thoroughly heated without browning.
Do the following as quickly as possible: Make a well in the center of the rice and add the eggs, stirring rapidly and constantly. When they are barely scrambled, start stirring the rice into the eggs, stirring in a circular fashion, incorporating all of the rice.
Sprinkle with ketjap manis and salt, add the bean sprouts and cook, stirring and tossing, about 30 seconds. Sprinkle with the chopped scallions and serve immediately.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 573 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Use day-old rice: This will help the rice grains stay separate and not become mushy.
Prepare your vegetables and tofu in advance: This will make the cooking process go much faster.
Use a large wok or skillet: This will give you plenty of space to stir-fry the rice and vegetables.
Heat your wok or skillet over high heat: This will help to create a nice sear on the rice and vegetables.
Stir-fry the rice and vegetables in batches: This will prevent them from overcrowding the pan and becoming soggy.
Add the sauce and eggs last: This will help to prevent the eggs from overcooking.
Serve immediately: Nasi goreng is best served hot and fresh.

Conclusion:

Vegetarian nasi goreng is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is a great way to use up leftover rice and vegetables, and it can be customized to your own liking. With a little bit of planning, you can have a delicious and satisfying nasi goreng meal on the table in no time.