nasi goreng indonesian egg fried rice

Nasi goreng: a recipe for Indonesian fried rice

Left over rice = next day nasi goreng (egg fried rice). This is fact for -dare I say- all people with a cultural background where rice is a staple food. No doubts.

Under the motto of hospitality and in the spirit of 'someone might and can come over for dinner' there always was an extra amount of rice cooked in our household growing up. If someone wouldn't show up, you could always use the left overs for a fried rice the next day. That's the thought initially. I kind of have the feeling that cooking extra rice has always been meant for next day nasi goreng. Because basically you can't do it with freshly cooked rice, it'll turn all mushy and sticky. Unless you've prepared it early morning for dinner.

Nasi goreng fried rice is typically a dish that's never the same twice. This is because it is usually made with left overs. There must be an original recipe somewhere in existence, however there are so many variations that it's difficult to say what a real nasi goreng is. Also everyone has their own fried rice dish a-n-d has an opinion about what you should or shouldn't put in, in which order en whether to stir left or right. I am convinced though there's is a certain guideline for a successful nasi goreng >>> cooled off cooked or steamed rice and a spice paste of trassi, garlic and onion, egg and some type of meat and veggie(s). The last two aren't really even necessary but just make for a more complete meal.

As mentioned above, no fried rice is the same twice, but this is how I made mine last time I had a fair amount of rice left over and took whatever there was left in the fridge.


Nasi goreng recipe

Ingredients for 2 people

  • 300-400 gr. cooled off steamed/cooked rice
  • 150-200 gr. diced bacon
  • 1 leek, thinly sliced
  • some celery leaves, chopped
  • 2 eggs
  • small piece of trassi (fermented shrimp paste)
  • 3 shallots
  • 1 garlic clove 
  • thin slice of fresh ginger
  • pinch of ground cumin and coriander seed 
  • salt, pepper
  • sambal
  • sweet soy sauce

Using a pestle ground the shallots, garlic and ginger to a paste together with the cumin and coriander. Set aside. you can also use a blender but I prefer a mortar because blending can cause bitterness. It is easier though, I admit. 

In a wok, heat a thin layer of oil and fry the eggs with some salt and pepper. Scramble and set aside. Add oil in the wok again and stirfry the bacon crispy before also setting aside. 

In the rest of the oil and lard of the bacon stir fry the spice paste until before adding the trassi. Add leek. Keep stirring. Add a bit of rice and then the eggs and bacon. Gradually add rice while stir frying and lastly add one or two tablespoons of sweet soy and sambal to taste.

When al is mixed together well add the celery leaves and if needed some extra salt and pepper.


More seasonal recipes here
Have you made something from the blog? I'd love to see it! Tag me on Instagram using @eveseason or #eveseasonrecipe


A season of nostalgia

In my season of nostalgia you’ll find stuff I loved to have growing up. Things that might spark memories of someone/something or has potential to become part of my nostalgia. Find out more here in my post about why I’m having a season of nostalgia. Find an overview of related posts in the tag 'My season of nostalgia'.


You may also like:


soto ayam recipe eveseason

Soto ayam
Indonsian chickensoup recipe.

Dutch Indonesian beans
A recipe from Dad.

Bao basics
basic recipe for steamed buns.

Leave a Reply

Your email address will not be published.