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Indonesian Fried Rice: Nasi Goreng #Food of the World

Indonesian Fried Rice- simplelivingeating.com

All countries who eat rice as their primary grain have a version of fried rice. It is a great way to use left over rice. 

In Indonesia Nasi Goreng is eaten sometimes for breakfast with a fried egg or sometimes as the base for a large meal. 

Indonesian Fried Rice- simplelivingeating.com

The base flavor of this rice is ginger and soy sauce with typically shrimp paste. If you can not find shrimp paste, I couldn't, use anchovy paste. It does not make the rice fishy, it adds umami, savory depth to the dish.

Indonesian Fried Rice- simplelivingeating.com

You can add any vegetables you would like to the rice. Red pepper and scallion lightened the flavors for my family. We also thought that salad shrimp would really have been a perfect addition to this truly satisfying fried rice meal.

Indonesian Fried Rice

by Diane Balch
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: entree gluten-free eggs rice Indonesian

Ingredients (4 servings)
  • 1/4 teaspoon red curry paste
  • 1/4 teaspoon of ginger minced
  • 1/4 teaspoon anchovy paste
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons canola oil
  • 1 red pepper chopped
  • 1 onion chopped
  • 1 garlic clove minced
  • 3 cups cooked rice
  • 1 egg per person fried
  • optional: cooked salad shrimp
  • garnish: scallions and cilantro


1) Cook rice or use leftover rice.
2) Whisk together: red curry paste, ginger, anchovy paste, oyster sauce and soy sauce. Set aside.
3) In a large skillet heat up the oil on medium high. Saute the onions, garlic, and peppers.
4) Add the rice, mix and warm through. Add soy sauce mixture.
5) Garnish with chopped scallions and cilantro.
6) Serve with a fried egg on top.

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  1. I love the runny egg on top. Fried rice is one of my favorites.

    1. Me too and I never make it at home. Now I am going to use leftover rice to make it.

  2. As soon as I saw the egg I knew I'd like it. Sounds like you had a lot of fun, too.

  3. We too have a version of fried rice for leftover rice in India. I wanted to cook Nasi Goreng along with fried chicken but dropped the idea in the last minute. This is on my to do lists though. Nasi goreng with that egg looks tempting.

  4. I've eaten Nasi Goreng all my life with part of my family Indonesian. this is a bit different than how we make it...We usually use tamarind and dont use curry paste but something like this can be adapted to everyone's palate. Looks yummy

    1. Yes, I did see recipes with tamarind, but I went with curry paste because it is easier to find.

  5. Using curry paste is a quick and easy way to flavor the rice. I made nasi goreng too and loved how filling and delicious it tasted.

  6. I so like Fried Rice and you made it even more special with the egg on top. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick

    1. I figured that you of all people would appreciate the egg on top.

  7. This looks good. First time seeing fried rice using curry paste of even tamarind as the other person mentioned. I will have to try.

    Came through via Mix it up Monday linky!!

    1. This was new to me also. Really tasty and easy to make.

  8. Looks delicious lovely fried rice, thanks for sharing with Hearth and soul blog hop, pinning.

  9. Hi Diane,
    This dish would be so full of wonderful flavor. Thanks so much for sharing your post with Full Plate Thursday and have a great day!
    Miz Helen

  10. You know Diane, I have tried Nasi Goreng in Bali when I was there about 14 years ago. Not being a big fan of eggs, I did really enjoy it. A wonderful, spicier, complete meal compared to say just normal fried rice. I'm going to try your recipe out. Thanks so much for always visiting me at Thriving on Thursdays. I'm featuring this one at tomorrow's party. (I'm going back through my archives to see if I've got something Indonesian to link up.) Have a great weekend!

    Anne xx

    1. You'll have to let me know how different this recipe tastes without the shrimp paste. I couldn't even find it in an Asian market. Thanks so much for featuring it.


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