This vegetarian nasi goreng is a delightful twist on the classic Indonesian fried rice. With a medley of vibrant vegetables, crunchy macadamia nuts, and a rich sambal paste, this dish is a flavor explosion. The crispy onions add a satisfying crunch, while the garnish of spring onions and lime wedges brings a fresh zing. Perfect for a hearty meal, this dish is sure to impress with its bold flavors and textures.
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Cook the rice until al dente.
Add all the sambal ingredients to a blender and blitz until it’s a smooth paste.
Preheat a wok over high heat, add vegetable oil & chopped onions. Sautee until golden brown. Add thr carrots & sautee for 5 min, then add the red peppers. Add 5 tablespoons of the sambal. Cook for 5 min, stirring often.
When the rice is cooked, rinse and drain, then add it to the wok. Stir fry for 3-4 minutes, ensuring the rice doesn't stick and burn.
Stir in the kecap menis, peas, sheem beans, and macadamia nuts. Once the rice is beautifully coated in all the flavors, turn off the heat.
Heat a small pot filled halfway with vegetable oil to around 180 degrees. Dip the onions in rice flour until fully coated, then deep fry in the hot oil until golden.
Sprinkle the crispy fried onions over the nasi goreng, with sliced spring onion, fried egg, and garnish with lime wedges on the side.
Ensure the oil is hot enough before frying the onions by dipping a wooden spoon into the oil. If bubbles form around the wood, the oil is ready.
Adjust the sambal's spiciness by adding more or fewer chilies according to your taste.
Can I use a different type of rice?
Yes, you can use other types of rice, but long grain rice is preferred for its texture.
Is there a substitute for macadamia nuts?
You can use cashews or almonds as a substitute for macadamia nuts.
How can I make this dish spicier?
Add more red chilies to the sambal or include chili flakes when stir-frying.
Can I make this dish vegan?
Yes, simply omit the fried egg garnish to make it vegan.
What can I serve with nasi goreng?
Nasi goreng can be served with a side of pickled vegetables or a simple cucumber salad.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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