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Vegetable Nasi Goreng

Servings: 4

Cooking and Prep Time: 20 minutes


  • 3 cups of cold cooked rice, Jasmine or Basmati, preferably day old or frozen for an hour or two after cooking
  • 1 large onion, chopped
  • 1.5 tbsp oil
  • 2 cups of diced vegetables, a mix of carrots, peas, sweet corn, and red and green bell peppers (frozen vegetables would work too)


  • 1 tbsp Kecap manis (sweet soy sauce) or 4 tbsp soy sauce with 2 tbsp brown sugar
  • 11/2 tbsp vinegar
  • ½ tbsp sriracha
  • 1 clove garlic, crushed
  • ¼ tsp ground white pepper
  • ½ tbsp toasted sesame oil

Garnishes and Sides

  • Green onion, finely chopped
  • 2 fried eggs, sunny side up
  • Prawn crackers
  • Sliced cucumbers and tomatoes


  1. Let the oil heat up in a wok until it is very hot.
  2. Add the onion and the diced vegetables and stir fry for 5 minutes
  3. For the sauce, if using kecap manis just add the rest of the ingredients to it and mix well to combine. If using soy sauce and brown sugar, make sure to heat the two together after mixing them well in a microwave before adding the rest of the ingredients to them.
  4. Throw the rice into the wok and give everything a good mix. 
  5. Pour in the sauce and give it all a quick mix.
  6. Dish out the rice and garnish with the green onion, and serve alongside eggs, cucumbers, crackers, cucumbers and tomatoes.

Debu Living Team

Summer 2024

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