Ingredients for Vegetarian Nasi Goreng Fried Rice
- Long Grain Rice
- Salt
- 1 tablespoon tamarind paste
- Vegetable Oil
- 1/2 cup finely chopped shallots
- 2 cloves minced garlic
- Fresh Ginger
- 1 tablespoon curry powder
- Hot Red Pepper Flakes
- 1/2 teaspoon turmeric
- 1 cup shredded green cabbage
- Sliced tomatoes for garnish
- 2 tablespoons soy sauce
- Dark Brown Sugar
- Red Peppers
- Sliced cucumber for garnish
- Sliced celery for garnish
- Eggs
- Salt And Pepper
- 2 tablespoons butter
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How to Make Vegetarian Nasi Goreng Fried Rice
- Cook 2 cups of rice in boiling salted water for 12-15 minutes, until tender.
- Drain the rice thoroughly, rinse with cold water, and drain again.
- Stir in 1 tablespoon of tamarind paste and set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add 1/2 cup finely chopped shallots and cook for 3-5 minutes, until softened.
- Add 2 cloves minced garlic, 1 inch grated ginger, 1 tablespoon curry powder, 1/2 teaspoon red pepper flakes (or to taste), and 1/2 teaspoon turmeric. Cook gently, stirring, for 1 minute.
- Add 1 cup shredded green cabbage and cook for 3-5 minutes.
- Add 1 cup chopped tomatoes and cook for 2-3 minutes.
- Remove the vegetables from the pan and set aside.
- Heat the remaining 1 tablespoon of oil in the pan. Add the cooked rice and cook gently, stirring frequently, until lightly browned (about 5-7 minutes).
- Return the vegetables to the pan.
- Add 2 tablespoons soy sauce and 1 tablespoon sugar. Heat gently, stirring to combine, until warmed through.
- **Prepare the Omelet:** Melt 2 tablespoons butter in a separate small skillet over medium heat.
- Whisk 2 eggs with a pinch of salt and pepper. Pour into the skillet and cook until set.
- Let the omelet cool slightly, then roll up and slice into thin strips.
- Serve the Nasi Goreng hot, garnished with sliced tomatoes, red pepper, cucumber, celery, and the prepared omelet strips.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
40g
Fat
18g
Carbs
23g
