written by

Lisa Holmen

Easy Vegetarian Nasi Goreng Recipe

Image: Lisa Holmen

Nasi Goreng is one of the most popular dishes in Indonesia and its translation is literally “fried rice” in Indonesian and Malaysian. This recipe is vegetarian but you can add your favourite protein. The key to this dish is finding an authentic ‘kecap manis’, which is a sweet soy sauce that gives the rice a rich caramel flavour when it is cooked.

Serves: 4

DF, GF, V

Ingredients

Method

  • 1 tbsp sambal oelek
  • 2 tbsp olive oil
  • 200g white cabbage, thinly sliced
  • 2 stalks spring onions, chopped
  • 4 cups cold cooked rice
  • 1½ tbsp kecap manis
  • 1 tbsp sweet chilli sauce
  • 1 tbsp soy sauce or GF tamari
  • Fried shallots, to garnish
  • Lime wedges, to garnish
  • Red chilli, to garnish
  • Cherry tomatoes, to garnish
  • Sliced cucumber, to garnish
  • 4 fried eggs, to serve
  1. Heat the oil in a wok over medium-high heat, add the sambal oelek and cook for 1–2 mins until fragrant.
  2. Lower the heat slightly and add the cabbage and spring onions and cook until softened.
  3. Add in the rice, kecap manis, sweet chilli sauce and soy sauce and cook for another 2–3 mins.
  4. Divide into bowls and garnish with fried shallots, lime wedges, chilli, cherry tomatoes, sliced cucumber and fried eggs.
 

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.