Vegan Nasi Goreng

Name: Vegan Nasi Goreng
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Indonesia / Sudeste Asiático
Ingredients: 3 cups cooked white rice (preferably long-grain rice cooked the day before and refrigerated so the grains are dry and firm); 0.5 cup sweet corn kernels (fresh or canned, well-drained as seen in the image file); 1 piece long red chili or red jalapeño (half minced for the stir-fry base, half sliced into rounds with seeds for garnish); 0.5 piece red bell pepper (diced small); 2 tablespoons sweet soy sauce (Kecap Manis) (the key element for the authentic deep flavor and color); 1 tablespoon regular soy sauce or tamari (to balance out the sweetness); 2 pieces shallots (finely chopped); 2 pieces garlic cloves (minced); 2 tablespoons coconut oil or neutral vegetable oil (for high-heat stir-frying); 1 piece fresh flat-leaf parsley or cilantro leaf (with three distinct points, for garnish as shown in the file); to taste pinch fine sea salt

An entirely plant-based rendition of Indonesia's beloved national fried rice. This dish stands apart from other Asian fried rice styles due to its uniquely sweet, savory, and subtly spicy flavor profile, achieved by using sweet soy sauce (kecap manis). Stir-fried at a high temperature with fresh aromatics, crunchy corn kernels, and chilies, it is a fast, robust, and incredibly satisfying meal.

25 min Indonesia / Sudeste Asiático 2 servings

The story behind

The bright, close-up perspective featured in the file "Nasi goreng vegano.png" beautifully captures the fluffy, individual grain texture of this Southeast Asian street food classic. Presented on a minimalist white ceramic plate with a fine dark rim, the fried rice stands out thanks to its vibrant medley of ingredients. Grains of rice are perfectly stir-fried to a warm golden-brown hue, intermingled with plump, bright yellow corn kernels that offer pops of sweetness, tender red bell pepper chunks, and fresh slices of red chili that hint at an authentic kick of heat. Perfectly centering the composition, a single, symmetric green parsley leaf with three distinct tips crowns the rice, breaking up the warm tones of the dish with a burst of crisp color and herbal freshness.

Ingredients

3 cups cooked white rice (preferably long-grain rice cooked the day before and refrigerated so the grains are dry and firm)
0.5 cup sweet corn kernels (fresh or canned, well-drained as seen in the image file)
1 piece long red chili or red jalapeño (half minced for the stir-fry base, half sliced into rounds with seeds for garnish)
0.5 piece red bell pepper (diced small)
2 tablespoons sweet soy sauce (Kecap Manis) (the key element for the authentic deep flavor and color)
1 tablespoon regular soy sauce or tamari (to balance out the sweetness)
2 pieces shallots (finely chopped)
2 pieces garlic cloves (minced)
2 tablespoons coconut oil or neutral vegetable oil (for high-heat stir-frying)
1 piece fresh flat-leaf parsley or cilantro leaf (with three distinct points, for garnish as shown in the file)
to taste pinch fine sea salt

Instructions

1

Take the cold cooked rice out of the refrigerator and use clean hands to gently break up any large clumps. Using cold, dry rice prevents the nasi goreng from becoming mushy.
2

Prepare the aromatic spice base (bumbu): In a mortar and pestle or small food processor, grind the minced shallots, garlic, and half of the red chili with a pinch of salt into a coarse paste.
3

Heat your wok or a large heavy skillet over high heat and pour in the two tablespoons of oil.
4

Once the oil is shimmering hot, drop in the aromatic spice paste. Stir-fry rapidly for 1-2 minutes, making sure it doesn't burn, until it releases a powerful, fragrant aroma.
5

Toss the diced red bell peppers and sweet corn kernels into the wok. Sauté at high heat for about 2 minutes so they blister slightly while maintaining a crisp bite.
6

Add the chilled rice directly into the wok, flattening any remaining lumps with the back of your spatula.
7

Drizzle the sweet soy sauce (Kecap Manis) and regular soy sauce evenly over the rice. Immediately flip, toss, and stir-fry using quick motions so every single grain absorbs the seasoning, taking on that deep golden-brown shade displayed in your file "Nasi goreng vegano.png".
8

Continue to stir-fry for 3-4 minutes until the rice is steaming hot throughout and you hear the grains lightly crackle against the hot metal.
9

Taste the rice and adjust with an extra pinch of sea salt or chili if you prefer a sharper kick.
10

Mound the hot fried rice neatly onto a clean white ceramic serving plate.
11

To flawlessly recreate the presentation layout from your file "Nasi goreng vegano.png", scatter a few fresh red chili rounds over the rice and lay a single, bright green three-pointed parsley leaf flat right in the dead center.

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Vegan Nasi Goreng

The story behind

Instructions

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