Vegetarian Nasi Goreng
Indonesia Global • Vegetarian
How to Make Vegetarian Nasi Goreng (Traditional & Healthy Version)
Vegetarian Nasi Goreng is Indonesia’s beloved fried rice, adapted for global palates with an Indian twist. Traditionally made with day-old rice and a bold sambal sauce, this dish is a flavorful, satisfying meal that brings together the aromatic spices of Southeast Asia. In Indian homes, especially among vegetarian families, Nasi Goreng is gaining popularity for its versatility and comfort food appeal. The taste is a symphony of smoky, earthy undertones with a gentle heat, balanced by the freshness of vegetables and fragrant herbs. For Indian calorie counters and health enthusiasts, this recipe offers a guilt-free solution for lunch or as a snack. Unlike standard fried rice, our version uses minimal oil and incorporates high-fiber vegetables, making it suitable for weight management. With simple pantry staples and classic Indian shortcuts, you can recreate this Indonesian favorite while ensuring it remains nutritious and satisfying. It’s perfect for busy weekdays, lunchboxes, or even as a wholesome brunch, aligning well with Indian meal patterns.
Ingredients(for 1 large katori (bowl) fried rice)
- 2 cups Cooked brown rice (preferably day-old for best texture)
- 1 medium, finely diced Carrot
- 10, finely chopped Green beans
- 1/2, diced Red bell pepper
- 2, chopped (reserve greens for garnish) Spring onion
- 3 cloves, minced Garlic
- 2 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon Red chilli paste (or sambal oelek)
- 100g, cubed Tofu (Paneer for Indian option) - optional
- 1 tablespoon Peanut oil (or any vegetable oil)
- to taste Salt
- for serving Lime wedges - optional
- 2 tablespoons, chopped Fresh coriander (dhaniya) (for garnish) - optional
Instructions
- 1
Prepare all vegetables and set aside. If using tofu or paneer, pat dry and cube.
5 minutes
Chop vegetables uniformly to ensure even cooking.
- 2
Heat peanut oil in a large wok or kadhai on medium-high. Add minced garlic and sauté till fragrant.
2 minutes
Do not burn garlic; it should turn golden, not brown.
- 3
Add carrots, green beans, and bell pepper. Stir-fry for 4-5 minutes until vegetables are slightly tender but still crisp.
5 minutes
High heat maintains the crunch and color of veggies.
- 4
Push vegetables to the side, add tofu cubes, and sauté till lightly golden.
3 minutes
For extra protein, increase tofu or add paneer.
Why This Dish is Healthy
This healthy Nasi Goreng recipe uses brown rice, which has a lower glycemic index than white rice, making it suitable for weight-watchers and diabetics. By using plenty of fresh vegetables and a modest amount of oil, it provides nutrients without being calorie-dense. The absence of animal fats and use of plant-based protein make it a heart-friendly, vegetarian meal option ideal for Indian families looking for global flavors with a nutritious twist.
Vegetarian Nasi Goreng is high in dietary fiber, thanks to brown rice and assorted vegetables, aiding digestion and promoting satiety. The inclusion of tofu boosts plant-based protein, while the minimal use of oil keeps the dish low in saturated fat. Essential micronutrients like vitamin A (from carrots), vitamin C (from bell peppers), and iron (from green beans and tofu) make this a balanced meal. The soy sauce adds umami without excess calories, and the overall dish is cholesterol-free.
Pro Tips
- 💡Tip 1: Use day-old rice for the perfect non-sticky texture.
- 💡Tip 2: Stir-fry on high heat to lock in flavors and color.
- 💡Tip 3: Add a dash of lemon juice for extra zing.
- 💡Tip 4: Mix in seasonal vegetables for variety.
- 💡Tip 5: For gluten-free, use tamari instead of soy sauce.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
| Protein | 4.5 g |
| Carbohydrates | 28.0 g |
| Total Fat | 4.0 g |
| Fiber | 2.2 g |
| Sugars | 2.8 g |
| Iron | 1.1 mg |
| Calcium | 22.0 mg |
| Sodium | 380.0 mg |
| Potassium | 120.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 210.0 IU |
| Vitamin C | 5.0 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.7 mg |
| Phosphorus | 55.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 1.3 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 22.0 µg |
