Vegetarian Nasi Goreng (Fried Rice)

Total Time
Prep 20 mins
Cook 30 mins

This is one of the best-known Indonesian dishes and one of the easiest to make. The garnishes give contrasting flavors and textures to the dish. Try it!

Ingredients Nutrition


  1. Cook the rice in boiling salted water for 12-15 minutes, until tender.
  2. Drain, rinse, and drain again.
  3. Stir in the tamarind paste and set aside.
  4. Heat 1 tbls.
  5. of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.
  6. Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.
  7. Add the cabbage and cook for 3-5 minutes.
  8. Add the tomatoes and cook for 2-3 minutes.
  9. Remove from pan.
  10. Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.
  11. Return the vegetables to the pan.
  12. Add the soy sauce and sugar and heat gently to warm through.
  13. Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips.
  14. Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper.
  15. Melt 2 tbls butter in an omelet pan or small skillet.
  16. Add the eggs to the pan and cook until set.
  17. Leave to cool.
  18. Roll up the omelet and slice across into fine strips.
Most Helpful

If you want a great rice dish (a meal in itself) this is it. Wonderful for a lucheon or for dinner. I have had Nasi Goreng many times, usually with ham etc but with this recipe you do not even miss it. The garnish is beautiful and like Sharon said it adds to the variety of flavors. Don't change a thing. This recipe is great just the way it is Thanks Sharon for a dish that will grace my table many times

Bergy November 08, 2002

Thank you(ENDLESS times) for posting this marvellous recipe. I made this for lunch this afternoon and it was a HIT! I halved the recipe as there were just 4 of us to eat. I didn't have hot red pepper flakes and had to omit that. I used just 1/2 a tbsp. of soy sauce and 1/2 a tbsp. of 'light' brown sugar as I use light brown sugar most often in recipes that call for brown sugar(I have yet to find dark brown sugar in Oman). I used about 1 1/4 tsps. of salt for 1 cup of rice and the veggies, in toto. In the garnish, I had to leave out the cucumber and red peppers as those were not on hand. It was a great lunch! Thank U! This is a meal all by itself and a memorable one. THANKS A THOUSAND TIMES FOR THIS!

Charishma_Ramchandani December 27, 2002

I have to agree with everyone, this recipe is delicious! I used brown rice, and onion instead of shallots (I don't even know what a shallot looks like:^) LOVE all the different spices and flavors. Makes a wonderful, savory dish. I actually liked it without the garnishes, too. Thankyou for a yummy dish that's a little different from the rest!!!

yogi February 13, 2003