Description
This nasi goreng inspired recipe is simple to make, healthy, and an excellent way to use leftover rice!
Ingredients
Scale
Sauce Ingredients
- 3 tbsp coconut sugar
- 1/4 cup tamari or soy sauce (60 ml)
Nasi Goreng Ingredients
- 1 cup basmati rice (180 g)
- 2 cups of water (480 ml)
- 1 pinch salt
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 cup julienned carrot (55 g)
- 3 cups chopped cabbage (85 g)
- 1 cup chopped leek (75 g)
- 1/2 cup chopped spring onions
- 1 tbsp sesame oil
- 1 small chili pepper (optional)
- 2 fried eggs (optional)
- chopped coriander to garnish (optional)
Instructions
- Rinse the rice and cook according to package instructions. When cooked, transfer to a bowl to cool down.
- Add the coconut sugar and tamari to a saucepan and heat over medium heat. Stir frequently to prevent burning. When it starts boiling and becomes thick, turn off the heat, stir again, and transfer the sauce to a small bowl to cool down. To help the sauce thicken faster, you can put it in the fridge.
- Heat a large wok over medium to high heat and drizzle the olive oil. When hot, saute the garlic for 2 minutes or until softened.
- Add the carrots and leek and stir-fry for 3 minutes. Stir often to prevent burning.
- Then, add the spring onions, cabbage, and chili. Keep stirring.
- Fluff the rice with a fork and add it to the wok. Add the sesame oil and toss to combine.
- Add the sauce and mix everything.
- Serve with a fried egg on top and garnish with chopped coriander.
Notes
If you would like to turn this recipe vegan, omit the fried egg or replace it with tofu.
Rinse the rice before cooking to remove the excess starch and prevent the rice from sticking together while you’re stir-frying it.
Prepare all the veggies ahead to make sure they’re ready to go when you need to throw them into the wok, so they don’t burn between steps.
Use a large wok to get the best results while stir-frying the vegetables and mixing them with the rice.
Keywords: nasi goreng recipe, vegetarian nasi goreng