Indonesian Nasi Goreng
Indonesian fried rice glossed with sweet soy and sambal, tossed with tempeh, tofu and vegetables for one bold, smoky wok.
✍️ Veg.Pub EditorialPublished 2026-05-20👁 55 views
Calories
440
kcal
Servings
2
Prep time
25
min
Diet
vegan
🧺 Ingredients
- Day-old cooked rice3 bowls
- Tempeh100g
- Firm tofu100g
- Carrot1
- Green peas50g
- Cabbage100g
- Shallots3
- Garlic3 cloves
- Sweet soy sauce (kecap manis)2 tbsp
- Light soy sauce1 tbsp
- Sambal chili paste1 tbsp · Swap: shrimp-free chili sauce
- Vegetable oil2 tbsp
👩🍳 Steps
- 1Dice the tempeh and tofu, pan-fry until golden and set aside.
- 2Fry the minced shallots and garlic until fragrant, then add diced carrot, cabbage and peas and stir-fry.
- 3Add the day-old rice, breaking up clumps with the spatula and tossing until the grains separate.
- 4Season with sweet soy, light soy and sambal, tossing until the rice is evenly colored.
- 5Fold in the fried tofu and tempeh, then serve with cucumber slices and tomato wedges.
📊 Nutrition
| Protein | 12g |
| Iron | 3mg |
| Calcium | 70mg |
| Fiber | 5g |
Introduction
Nasi goreng is Indonesia's household fried rice, its soul the thick sweet soy sauce kecap manis and fiery sambal. Day-old rice flash-fried for smokiness and tossed with soy foods makes a hearty meal.
Wellness Benefits
- Day-old rice is dry and gentle in nature, warming the stomach and spleen after a quick fry and easy to digest.
- Tempeh strengthens the spleen and qi while shallots and garlic are warming and qi-moving, comforting and appetite-rousing in any season.
Nutrition Highlights
- Tempeh and tofu supply plentiful plant protein in place of the usual chicken or seafood.
- Carrot, peas and cabbage add vitamins and fiber for better balance.
Tips
- Always use cold day-old rice; its lower moisture keeps the grains separate and non-sticky.
- Fry hot and let the rice catch the pan briefly for an authentic smoky char.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
