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Vegan Nasi Goreng
Indonesian fried rice with tofu, sweet kecap manis and crispy shallots — bold, smoky and satisfying. Pressing the cold rice into the hot wok and leaving it undisturbed for two minutes is what lets it develop a lightly charred, smoky crust before it's tossed through.
Ingredients
Instructions
Heat wok until smoking, add oil.
Fry garlic and ginger 30 seconds.
Add cold rice and press into the wok.
Fry without stirring 2 minutes until crispy.
Toss and fry 3 more minutes.
Add kecap manis and soy sauce, toss well.
Add fried tofu and sesame oil, toss briefly.
Top with crispy shallots, cucumber slices and spring onions.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
