Veggie Indonesian Fried Rice (Nasi Goreng)

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Jasmine

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I was feeling pretty nostalgic about my travels through Southeast Asia last year, so what better way to relive some memories than recreating one of my go-to meals when I was over there at home? Needless to say; this isn’t a super authentic recipe, it’s just my adaptation of it to my preferences and the ingredients available to me so you can be pretty flexible with what you put in the fried rice. But, besides the egg and rice, there’s one important thing that has to be in here: Indonesian soy sauce, because that gives it a very distinct flavour that transports me right back to Gili Meno…

INGREDIENTS

Vegetables:

Carrot

Red pepper

Kale (or any other leafy green)

Cucumber (optional garnish)

Salad tomato (optional garnish)

Aromatics and flavour:

Sesame oil (or a neutral cooking oil)

Kicap Manis Indonesian soy sauce

Tamari soy sauce (or any other more fluid, umami soy sauce)

Spring onion (the white end will be cooked and the greens used as a raw garnish)

Everything else:

Eggs

Jasmine rice (I’ve used precooked day old rice – see my notes below)

TIPS & NOTES

I like to keep this pretty simple; this was usually a breakfast / lunch thing for us in Indonesia, so I wanted to make this to fit into my Sunday morning or even to enjoy on a Work From Home Day (but you can absolutely add more ingredients like garlic, shallots, fresh chillies and meat or fish). Also, for example, typically fish sauce would be used, but I’m making this vegetarian (and bulking it out with extra veggies). You can also replace the rice with noodles to make Mie Goreng. Or, I’ve even done this as a meal prep before and swapped the fried egg for a hard boiled one to take it to work.

I’ve made this with day old Jasmine rice. This is because cooked and then cooled rice absorbs more flavour and is less likely to fall apart whilst being stir-fried. You can make your rice on the day but I still recommend refrigerating if you can before tossing it in with the vegetables.

Veggie Nasi Goreng

  • Servings: 2
  • Difficulty: Easy
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Indonesian stir-fried rice with egg

No special equipment but pre-cooking and refrigerating your rice the day before is recommended (see my notes)


Ingredients

  • 300-350g of cooked Jasmine rice (c. 200g dried)
  • 1/2 a red pepper (cut into matchsticks)
  • 1 carrot (grated)
  • 20g of kale (de-stemmed and finely chopped)
  • 1 tbsp Kapis Manis soy sauce
  • 1 tbsp of tamari soy sauce
  • 2 spring onions (finely sliced)
  • 2 eggs
  • 1 salad tomato (sliced)
  • 1/4 of a cucumber (sliced)


Directions

  1. Add the oil to a lightweight frying pan over a medium-high heat, add the white ends of the spring onion, kale, red pepper and carrot and toss together
  2. Add the soy sauces and toss / stir together for 5-7 minutes until the vegetables have softened
  3. Add the cooked rice, turn up the heat slightly and toss to combine, cooking for a further 3-4 minutes before turning off the heat
  4. In a separate non-stick pan, heat a little oil over a medium heat – either crack the egg direcyly into the pan or crack it into a separate small bowl and drop it in – cook for c. 3 minutes (covered or uncovered) until the white has completely set and the yolk remains runny and the edges have crisped slightly (repeat for the second egg)
  5. Serve each egg over a bed of the rice sprinkled with the green ends of the spring onions and with the tomato and cucumber on the side

Let me know if you try my take on Nasi Goreng!

See it come together here:

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