Vegan Nasi Goreng
Prep time: 
Cook time: 
Total time: 
Serves: serves 4-5
  • Rice + Vegetables
  • 2½ cups jasmine rice
  • 1-4 Tbsp coconut oil, for frying
  • 1 large purple onion, peeled and roughly chopped
  • 2 garlic cloves, minced
  • 1 tsp garlic powder
  • ½ tsp ground ginger powder
  • ¾ cup fennel, diced
  • 4 bok choy leaves, roughly chopped
  • ¾ cup leek, roughly chopped
  • 1 cup cauliflower, florets roughly chopped
  • 1 cup purple cabbage, roughly chopped
  • 1 cup broccoli, florets roughly chopped
  • 1 medium carrot, diced
  • 1 large corn, scrape kernels off, compose the core
  • 1 tsp ground turmeric powder
  • 1 tsp chinese five spice
  • ½ Tbsp tamari, gluten free
  • Gluten free soy sauce* to season.
  • Sauce - 'Kecap Manis'
  • ⅓ cup gluten free soy sauce, i use 'Bragg’s All Purpose Seasoning from Soy Protein’
  • ⅓ cup coconut sugar
  1. Rice
  2. Fill a medium/large pot with filtered water half way, bring to the boil.
  3. Add rice and boil for 9-10 minutes uncovered until al dente or soft to the bite. Making sure not to over cook the rice, you don’t want it gluggy.
  4. Drain rice through a strainer and set aside.
  5. Sauce - ‘Kecap Manis’
  6. In a small pot, combine soy sauce and coconut sugar over low heat.
  7. Bring to a boil, turn heat to low-medium and simmer for 15 min, stirring occasionally, whilst the vegetables are sautéing.
  8. The sauce will thicken, keep an eye on it, ensuring it doesn’t come to a boil.
  9. Rice + Vegetables
  10. Prepare all vegetables as per ingredient instructions and set aside in a large bowl.
  11. Using a large wok, heat 1 tbsp of coconut oil until melted.
  12. Sauté onion, minced garlic, garlic powder and ginger, on high heat, together for 1-2 minutes or until clear and browned.
  13. Add all chopped vegetables to the wok and another 1 tbsp of coconut oil.
  14. Sauté vegetables on med-high heat for 10-15 minutes, stirring occasionally, adding more coconut oil if mixture begins to stick.
  15. If the sauce has thickened, take off heat and set aside.
  16. Add cooked rice, half at a time, folding through the vegetables.
  17. Gently stir the rice, lift mixture up with your spatula and let it fall back down, ensuring not to make the rice too sticky, you want it to remain fluffy.
  18. Pour in sauce, gently incorporating into the rice and vegetables.
  19. Stir through turmeric, five spice and tamari.
  20. Add more soy sauce to season, approx. 1-2 tablespoons all up.
  21. Cook and stir rice for a further 5-10 minutes on medium-high heat or until cooked through.
  22. Serve and Enjoy!
*I use ‘Braggs All Purpose Seasoning from Soy Aminos’ for my soy sauce. It’s gluten free. I found mine from my local health food store, you may also find it online here.
Use any gluten free soy sauce or soy aminos.
I generally sprinkle more soy sauce every so often for more flavour whilst cooking the rice and vegetables together, season to your taste.
Store leftovers in an airtight container, refrigerated for up to 2-4 days.
Recipe by Wholesome Patisserie at