Chicken Fried Rice
Global • non_veg
How to Make Vegetarian Chicken Fried Rice (Traditional & Healthy Version)
Vegetarian Chicken Fried Rice, or Nasi Goreng Ayam Vegetarian, is a beloved staple in Malaysian multicultural cuisine, offering a wholesome twist on the classic Malaysian fried rice. Traditionally enjoyed by families across Malaysia, this dish draws inspiration from local Chinese and Indian influences, combining the aromatic flavors of pandan, lemongrass, and spring onion with the satisfying texture of vegetarian chicken. Lighter than its meat-based counterpart, this health-conscious recipe is perfect for those following a vegetarian diet without sacrificing the bold, umami-rich tastes Malaysians love. The beauty of this Malaysian fried rice lies in its versatility and the fragrant blend of local ingredients. Lemongrass adds a citrusy aroma, while the optional use of low-sodium kicap manis (sweet soy sauce) brings depth without excess calories. The dish is quick to prepare, making it a favorite for busy weekday lunches or casual gatherings. With its balanced macros, use of brown rice for fiber, and inclusion of fresh vegetables, this recipe is as nutritious as it is flavorful—a true testament to Malaysia’s culinary heritage.
Ingredients(for 1 generous plate (about 350g) per serving)
- 2 cups Cooked brown rice (preferably overnight)
- 120g Vegetarian chicken strips (or plant-based chicken)
- 1 medium Carrot (diced)
- 1/2 cup French beans (chopped)
- 1 small Red onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 Lemongrass stalk (white part only, finely chopped)
- 2 stalks Spring onion (sliced)
- 1 tablespoon Low-sodium kicap manis (sweet soy sauce)
- 1 teaspoon Light soy sauce
- 1/4 teaspoon Black pepper
- 1 tablespoon Cooking oil (preferably canola or sunflower)
- 1 Pandan leaf (tied in a knot, optional for aroma) - optional
Instructions
- 1
Prepare all ingredients: dice the carrot, chop the French beans, mince the garlic, finely chop the red onion and lemongrass, and slice the spring onions.
5 minutes
Use leftover rice for best texture and less stickiness.
- 2
Heat oil in a large non-stick wok over medium heat. Add the pandan leaf (if using), onion, garlic, and lemongrass. Sauté until fragrant and the onion turns translucent.
4 minutes
Do not let the garlic burn; stir constantly for even cooking.
- 3
Add vegetarian chicken strips to the wok. Stir-fry until lightly browned and heated through.
3 minutes
If using frozen vegetarian chicken, thaw beforehand for even cooking.
- 4
Toss in diced carrot and French beans. Stir-fry until vegetables are just tender but still vibrant in color.
3 minutes
Keep vegetables crisp for extra nutrition and texture.
Why This Dish is Healthy
By choosing brown rice and plant-based protein, this Malaysian fried rice offers slow-release energy and supports a healthy digestive system. The variety of colorful vegetables ensures a broad spectrum of nutrients, while the use of local herbs like lemongrass and pandan enhances flavor without added salt or fat. This recipe is perfect for calorie-conscious eaters seeking authentic Malaysian taste.
This vegetarian chicken fried rice is rich in plant-based protein and fiber, thanks to the use of brown rice and vegetarian chicken strips. The inclusion of carrots and French beans boosts vitamin A and C intake, while lemongrass and garlic provide antioxidants and aid digestion. Using minimal oil and low-sodium sauces helps keep fat and sodium levels in check, making this a balanced meal with complex carbs, essential vitamins, and minerals.
Pro Tips
- 💡Always use cold, day-old rice for the best texture.
- 💡Prep all ingredients before cooking for a smooth process.
- 💡Add a pandan leaf during stir-frying for an authentic Malaysian aroma.
Storage & Serving
Store cooled fried rice in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan or microwave, adding a splash of water to prevent dryness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
