Indonesian Turmeric Fried Rice
Day-old rice stir-fried with turmeric powder and a vegetarian shrimp-paste-style sauce — a golden, fragrant Southeast Asian fried rice.
✍️ Veg.Pub EditorialPublished 2026-05-16👁 48 views
Calories
480
kcal
Servings
1
Prep time
18
min
Diet
vegan
🧺 Ingredients
- Day-old cooked rice250g
- Turmeric powder3g
- Sweet soy sauce15ml · Swap: Light soy sauce mixed with brown sugar
- Chili paste10g
- Minced garlic8g
- Cucumber slices40g
- Cooking oil15ml
👩🍳 Steps
- 1Break up the rice ahead of time and set aside.
- 2Heat oil in a pan and stir-fry the minced garlic until fragrant.
- 3Add the turmeric powder and stir-fry until fragrant and the color develops.
- 4Add the rice and stir-fry over high heat until the grains separate.
- 5Add the sweet soy sauce and chili paste, and stir-fry until evenly coated and colored.
- 6Plate and serve with cucumber slices.
📊 Nutrition
| Protein | 9g |
| Iron | 1.7mg |
| Calcium | 35mg |
| Fiber | 3g |
Introduction
This is a vegetarian take on classic Indonesian fried rice, with turmeric powder lending the rice a beautiful golden hue, stir-fried together with sweet soy sauce and chili paste for a bold flavor and a distinctive Southeast Asian spice character. The traditional recipe is typically seasoned with shrimp paste; this vegetarian version substitutes vegetarian oyster sauce and a bit of crumbled nori to recreate a similar savory depth. Served with a fried egg and cucumber slices, it makes for a wonderfully exotic meal.
Nutrition Highlights
- Turmeric powder contains curcumin, which has certain antioxidant and anti-inflammatory properties, and gives the fried rice its inviting golden color
- Sweet soy sauce delivers bold flavor along with a modest amount of minerals
- Day-old rice has lower moisture content, so it resists sticking to the pan and fries up with distinct, separate grains
- Fresh cucumber and tomato slices add a refreshing, palate-cleansing contrast to this otherwise richly flavored fried rice
Tips
- Don't overdo the turmeric powder — a small amount is enough for a lovely golden color, while too much turns slightly bitter
- Break up the rice thoroughly before it goes into the pan to prevent clumping during stir-frying, which would hurt the look and texture
- For extra texture, add bean sprouts and shredded cabbage for a more layered flavor
Author: Veg.Pub Editorial
