Vegan Nasi Goreng (Fried Rice)
A classic Indonesian fried rice made vegan and soy-free. Uses coconut aminos instead of soy sauce for that umami flavor.
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Ingredients
- 4 cups Cooked rice (day-old)
- 4 tablespoons Coconut aminos
- 3 cloves Garlic
- 2 number Shallots
- 1/2 cup Carrot
- 1/2 cup Peas
- 2 number Green onions
- 1/4 teaspoon Chili flakes
- 2 tablespoons Sesame oil
- 1 tablespoon Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Finely mince the 3 cloves of garlic and the 2 shallots. Dice the 1/2 cup of carrot into about 0.64 cm (0.6 cm) cubes. Thinly slice the 2 green onions for garnish.
- 2Place a large wok or a large frying pan over medium-high heat (190-205°C). Add the 1 tablespoon of vegetable oil and the 2 tablespoons of sesame oil to the pan, allowing them to heat for 30-60 seconds until shimmering.
- 3Add the finely minced 3 cloves of garlic, the finely minced 2 shallots, and the diced 1/2 cup of carrot to the hot oil. Stir-fry constantly for 2-3 minutes, until the garlic and shallots are fragrant and the carrot has slightly softened.
- 4Add the 4 cups of cooked day-old rice and the 1/2 cup of peas to the pan. Use the back of your spatula or spoon to break up any clumps in the rice as you stir-fry for 5 minutes, ensuring the rice is heated through and well combined with the vegetables.
- 5Pour in the 4 tablespoons of coconut aminos and sprinkle in the 1/4 teaspoon of chili flakes. Continue to stir-fry for another 2-3 minutes, mixing thoroughly until all the rice is evenly coated and the dish is piping hot.
- 6Remove the pan from the heat. Garnish the Vegan Nasi Goreng with the thinly sliced 2 green onions and serve immediately.
Substitutions
Soy Sauce → Coconut Aminos
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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