Simple Nasi Goreng

When I spoke about my advice to my teen self, it triggered a discussion with blogger, Judy Dykstra-Brown, about a simple meal that my Year 4 teacher, Ms Gove taught us to make. Ms Gove was from Indonesia, a country colonised by the Dutch, and as such, Nasi Goreng is a popular meal cooked by many Indonesian-Dutch families, in Australia.

Photo by HOT WOK on

Blogger Judy turned it into a fun showdown.

The ‘showdown,’ was between two of Judy’s favourite cookbook recipes: Pearl Buck’s Oriental Cookbook and, To All My Grandchildren, Lessons in Indonesian Cooking by Leonie Samuel-Hool.

As I wasn’t familiar with either of these cookbooks, I turned to my own simplified version to contribute to the showdown, which mainly consisted of what vegetables I had, on hand, in my fridge.

Easy Nasi Goreng

Nasi Goreng Showdown

Easy Nasi Goreng Recipe


  • 2 cups cooked white long grain rice (left overnight to dry in fridge)
  • Green onions/ finely chopped red onion (I call them shallots)
  • I- 2 clove garlic
  • Capsicum (red pepper), diced
  • Carrot, julienne finely
  • A handful of Mung beans or bean sprouts
  • Sliced Leg Ham or 1 (cooked) Chicken breast, finely diced
  • 3 eggs, lightly beaten
  • 2 tablespoons Ketcap Manis* Sweet Soy Sauce
  • Olive Oil – to coat pan or as required
  • Fish sauce – 1 tablespoon

*NB. if you don’t have Ketcap Manis boil up brown sugar and Soy sauce til well combined.

Optional: This dish is so versatile you can use any vegetables you may have in the fridge: i.e. Zucchini, cauliflower or broccoli, peas or beans.


  1. Heat a large pan with olive oil on medium heat or a wok if you have one.
  2. Saute the red onion til cooked and transparent
  3. Add garlic and stir through
  4. Add carrot, capsicum and cook for around 3 minutes
  5. Add in ham or chicken breast, sprouts and shallots and warm through, stirring all the time
  6. Mix in the cooked rice, separating the grains as much as possible (you may have to add a little oil to stop the rice sticking to the pan)
  7. Stir through the Fish sauce
  8. Throw in eggs and stir quickly, until they are cooked through. [You can also zap the beaten eggs in a microwave for one minute, then slice up finely].
  9. Add the Ketcap Manis and stir continuously until the rice is well coated and nice and brown.
  10. Serve and enjoy!

Here is another version with the traditional fried egg on top:

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56 thoughts on “Simple Nasi Goreng”

  1. My dad grew up in Indonesia and I remember that Thursday evening was rice time. He would put all those spicy stuff in his rice. We didn’t like the sices because it was too hot. My mum would bake an egg for each of us and two for my dad.

    Liked by 1 person

    1. Excellent point Alison. I don’t have or use peanut oil but the addition of peanut oil would alter the flavour considerably, for the better. Actually, throwing in a few raw cashews or peanuts is not a bad idea either?


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