Vegan Nasi Goreng

5 from 1 vote

This vegan nasi goreng is made with veggies, fried rice flavored with sweet soy sauce, and savory tempeh. It's such a delicious and satisfying meal that's also really easy to make!

Prep Time15

Cook Time15

Total Time30

Course: Main

Cuisine: Indonesian

Servings:

Calories: 584kcal

Author: Alissa Saenz

Ingredients

For the Tempeh

1 tablespoon vegetable oil
1 (8 ounce/227 gram) package tempeh, diced (about ½ inch)
2 tablespoons soy sauce

For the Fried Rice

2 tablespoons soy sauce plus more to taste (Note 1)
2 tablespoons kecap manis
1 teaspoon sambal oelek, or to taste
2 tablespoons vegetable oil
1 red bell pepper, diced
1 medium shallot, sliced (about ½ cup)
1 medium carrot, diced
2 garlic cloves, minced
3 cups cooked rice (Note 2)
½ cup frozen peas, thawed
2 scallions, sliced

For Serving

Cucumber slices
Tomato slices
Lime wedges

US Customary - Metric

Instructions

Cook the Tempeh

Coat the bottom of a large wok or skillet with the oil and place it over medium heat. Add the tempeh and cook it for about 8 minutes, flipping the pieces once or twice, until browned.
Drizzle the tempeh with the soy sauce, gently flipping the pieces so they're coated with soy sauce. Cook the tempeh for another minute or two, until most of the liquid has dried up.
Remove the tempeh from the pan and transfer it to a plate.

Make the Fried Rice

Stir the soy sauce, kecap manis, and sambal oelek together in a small bowl.
Add the remaining oil to the wok and raise the heat to medium-high. Give the oil a minute to heat up.
Add the bell pepper, shallot, and carrot to the wok. Stir-fry the vegetables for about two minutes, until the shallots are soft and the carrots and pepper have brightened in color and become tender-crisp.
Add the garlic to the wok and sauté it very briefly, stirring constantly, until it becomes very fragrant, about 30 seconds.
Add the cooked rice to the wok, then pour the sauce mixture over the rice. Quickly combine the ingredients and stir-fry the rice for about 2 minutes, constantly stirring and flipping it, until it becomes crispy in spots.
Stir in the cooked tempeh, peas, and scallions, then remove the wok from heat.

To Serve

Divide the fried rice mixture onto plates and serve with cucumber, tomato, and lime slices.

Notes

I like this recipe best with three tablespoons, but I also tend to like things salty. Start with two, taste-test, and add more when the fried rice is almost done.
This recipe works best with leftover rice that's been in the refrigerator for a day or two. Use it cold, straight from the fridge.

Nutrition