Vegetarian Nasi Goreng


Vegetarian Nasi Goreng

Savory Veggie Fried Rice: A Plant-Based Twist on Indonesian Nasi Goreng

In the realm of vegetarian cuisine, this adaptation of the classic Indonesian dish, Nasi Goreng, brings together the vibrant flavors of Southeast Asia with a plant-based twist. Packed with wholesome ingredients and aromatic spices, this vegetarian version of Nasi Goreng is a delightful fusion of textures and tastes that will satisfy both vegetarians and non-vegetarians alike.

Jan Dec

15 minutes

15 minutes

30 minutes

4 servings


Vegetarian, Vegan, Dairy-free, Egg-free, Gluten-free (if using gluten-free soy sauce)

Soy (in tofu or tempeh), Gluten (if using regular soy sauce)

Meat-based diets, Paleo diet, Ketogenic diet, Low-carb diet, Nut-free diet


This vegetarian adaptation of Nasi Goreng replaces the traditional meat and seafood ingredients with plant-based alternatives. Instead of shrimp paste, soy sauce is used to add depth of flavor. The protein component is provided by tofu or tempeh, and a variety of colorful vegetables are added to enhance the nutritional value and taste of the dish. We alse have the original recipe for Nasi goreng, so you can check it out.


  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 12g, 2g
  • Carbohydrates (total, sugars): 45g, 6g
  • Protein: 15g
  • Fiber: 6g
  • Salt: 2g


  1. 1.
    Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.
  2. 2.
    Add the diced tofu or tempeh and cook until golden brown. Remove from the pan and set aside.
  3. 3.
    In the same pan, add another tablespoon of vegetable oil and sauté the minced garlic and chopped onion until fragrant and translucent.
  4. 4.
    Add the diced carrot, red bell pepper, and green peas to the pan. Stir-fry for 3-4 minutes until the vegetables are tender.
  5. 5.
    Push the vegetables to one side of the pan and add the cooked jasmine rice to the other side. Break up any clumps of rice with a spatula and stir-fry for a few minutes.
  6. 6.
    Pour the soy sauce, vegetarian oyster sauce, and chili paste (if using) over the rice and vegetables. Mix well to combine all the ingredients.
  7. 7.
    Add the cooked tofu or tempeh back to the pan and stir-fry for another 2-3 minutes until everything is heated through.
  8. 8.
    Season with salt and pepper to taste. Garnish with chopped spring onions.
  9. 9.
    Serve hot and enjoy!

Treat your ingredients with care...

  • Tofu or tempeh — Press the tofu to remove excess moisture before dicing it. If using tempeh, steam it for 10 minutes before dicing to enhance its texture and remove any bitterness.

Tips & Tricks

  • For a spicier kick, add more chili paste or sprinkle some crushed red pepper flakes.
  • Use day-old cooked rice for better texture and to prevent the rice from becoming mushy.
  • Customize your Nasi Goreng by adding other vegetables like mushrooms, bean sprouts, or baby corn.
  • To add a touch of sweetness, drizzle a little kecap manis (Indonesian sweet soy sauce) over the finished dish.
  • Serve with a side of pickled vegetables or a fried egg for a complete meal.

Serving advice

Serve the Vegetarian Nasi Goreng hot as a main course. It can be enjoyed on its own or accompanied by a side dish or salad.

Presentation advice

Garnish the Nasi Goreng with a sprinkle of chopped spring onions and a wedge of lime for a pop of color. Serve it in a vibrant bowl or on a banana leaf for an authentic touch.