Indonesian Fried Rice

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I was looking for a way to use up leftover rice and came across an Indonesian Fried Rice (nasi goreng) recipe in The Meatless Gourmet. I adapted the recipe to omit the oil and added vegetables. We found this to be a delightful combination of flavors and I will definitely be making this again.

Yield: about 4 cups


  • 3 cups leftover brown rice
  • 1 cup onions, chopped
  • 6 to 7 chopped baby bok choy* (about 170 g/6 oz)
  • 2 Tbsp tamari
  • 2 Tbsp water
  • 1 ½ Tbsp regular molasses
  • 1 Tbsp maple syrup
  • 1 ½ tsp curry powder
  • 1 ½ tsp ground coriander
  • ¼ tsp ground cumin
  • 1 tsp fresh ginger zest (14 g/.5 oz)
  • 1 clove garlic, minced
  • ¾ tsp sambal oelek (chili paste)
  • ½ cup dry roasted peanuts*, chopped


  1. In a small bowl combine the tamari, water, molasses, curry powder, coriander, cumin, ginger, garlic, and chili paste, then set it aside.
  2. In a large preheat pan or wok, add the onions, spinach and rice. Stir and toss to soften the onions, wilt the spinach and warm the rice.
  3. Add the wet ingredients and mix well to combine. Continue stirring and tossing the rice mixture until piping hot.
  4. Garnish with chopped peanuts or roasted sunflower seeds.


  • I think any vegetable would go well. Next time I plan to use spinach.
  • We used dry roasted sunflower seeds. I think toasted slivered almonds would also be a good substitute.