Nasi Goreng

 In Rice, Vegetarian


Get all our recipes sent to you for FREE!
Email address
First Name

Nasi Goreng

After my Beef Penang Curry post the other day, I spent an entire day day-dreaming about our Malaysia trip and thought about all the foods I was exposed to and how much I regret not being more open to all of it. I was 21 at the time and although I already had an obsession with food, I was less adventurous and scared to try things.One thing I should’ve tried when I had the chance was Nasi Goreng. At the resort we spent the first week at, breakfast consisted of the normal “English” offerings and then a few Malay dishes were also on offer. One of them being Nasi Goreng.

Not knowing what on earth this was I always just looked over it and chose the usual croissants, fruit, eggs and bacon. I then saw people eating it in Kuala Lumpur and even though I liked the look of it, I was still very nervous to buy food from a street stall. I would jump at the chance to taste it now.

Nasi Goreng

I’ve been seeing Nasi Goreng in quite a few magazines lately and decided to give it a try myself last week. I cheated by using ready-bought Nasi Goreng paste as making this yourself requires a list of ingredients as long as my arm and I just didn’t have the time or patience for that. I also chose to keep it vegetarian and omitted the chicken and prawns (sometimes pork is used as well). If you would like to include these, simply add the cooked chicken and prawns to the frying vegetables before you add the rice.

I really loved the spicy rice and vegetables flavoured with soy and fish sauce topped with a fried egg, its yolk oozy and sunshine yellow. Serve this with Ketchup Manis (a sweet and thick soy sauce) and extra freshly chopped chillies.

Nasi Goreng

Serves 4

1 onion, finely chopped
2 garlic cloves finely chopped
1 tbsp ginger, grated
2 tbsp Nasi Goreng paste
1 head of broccoli (about 3 cups), florets removed and separated
2 cups sugar snap peas, sliced
3 cups cabbage, shredded
1/4 cup water
4 cups cooked rice
3-4 tbsp soy sauce
1 tbsp fish sauce
2 tbsp honey
4 eggs, fried
Ketchup manis, to serve
chopped chillies, to serve

  1. In a large, hot wok, fry the onion, garlic and ginger until fragrant.
  2. Add the Nasi Goreng paste and fry for another minute.
  3. Add the broccoli florets, sugar snap peas and cabbage and stir fry for 5 minutes.
  4. Add the water and allow the vegetables to cook until the water has evaporated.
  5. Add the cooked rice, soy sauce, fish sauce and honey and stir to combine everything. Allow to fry for another 5 minutes and serve with a fried egg on top.
Previous Post
Next Post
Recommended Posts
Showing 14 comments
  • desra

    nasi goreng is actually indonesian food not malay:)
    hmm…I suggest you not to add chopping ginger to your nasi goreng.
    what I usually use to my nasi goreng is just “chopped onion and garlic, chili, pepper, salt, a lil sugar, and kecap manis(soy sauce)

  • asmawati ali

    alternative options for paste:
    blended dried chilies, onion and garlic (add little bit of olive oil and sugar when blending) … ketchup and soy sauce when frying the rice together with all the vegetables.

    There are many types of nasi goreng..depending on the paste (can be instant or home made paste) you are using.

    The easiest is you can just:
    1) put some oil / olive oil / butter / margerine in a hot wok
    2) fry onions and garlic until fragrant
    3) add dried chillies and continue frying until become reddish
    4) add vegetables and water. Allow the vegetables to cook until the water has evaporated.
    5) add the cooked rice, soy sauce and fish sauce and stir to
    mix everything.
    6) Allow to fry for another 5 minutes and serve with a
    fried egg on top.

    tadaa…..nasi goreng is ready!!

  • Karisma

    such a lovely recipe. But i am having trouble finding the Nasi goreng paste. Could you please let me know how to make the paste. I don think its available here in BAHRAIN

  • Aliza

    Looks yummy! Was in Malaysian Borneo for our honeymoon, the food is delicious!! Did you ever try nasi lemak? Also delicous!

    • Ally_R

      Aliza, I didn’t. I’d love to go back and try more food!

  • Lerato

    This reminds me sooo of my stay in Malaysia, those days of nasi goreng pataya. I feel like having one now. Guess what we are having at my house for dinner…Thanks for the fantastic post.

    • Ally_R

      Thanks for the lovely comment Lerato.

  • Hana

    it’s actually called kicap manis back here in Malaysia, not ketchup.

    • Ally_R

      Hana, on every bottle here it is called “ketchup”, I think this is due to the westernisation of the product. 🙂

      Boababs: Thanks! It’s indeed the perfect thing to toss any left over meats into. 🙂

  • baobabs

    YUM! would love a plate of nasi goreng with egg for breakfast right now. Stunning photos! In singapore, my mother usually just throws together what’s left over, sometimes chicken/duck or charsiew and scramble the eggs into the mix. (manis) means sweet in malay, so the maggie brand ketchup works and you could either add sugar or honey as you suggested to taste.

  • Ajoa

    Hi Ally,
    This looks really good. I saw a recipe in the August 2011 issue of Food and Home, but the list of ingredients put me off making it. The paste is a great idea! I’m motivated again. Where did you buy your paste? Thanks.

    • Ally_R

      Ajoa : I bought the paste at my local Spar.

  • Sam

    Reminds me so much of Bali where you see it on every menu (and get a little tired of it), but very yummy and ketchup manis so important. Yum!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Get all our recipes sent to you for FREE!
Email address
First Name
Pecorino Crumbed ChickenOld Fashioned Clementine Cake