Traditional Indonesian Nasi Goreng

Another warm blanket for me, this comfort food is always my kids favourite. When they reject everything I cooked, this dishes would be the last option that even they couldn’t resist. There are so many Nasi Goreng recipe, but this recipe is something personal for me. I create this recipe just by accidence, when I gather everything I got in my stock. Most of the time I only cook base on what I got, except if I want something specific that need original recipe.


In original recipe mostly Nasi goreng is always call for white rice, but in this recipe I was using brown rice just matter of health preference. And what I observe, by replacing the white rice with brown rice, it create texture to dishes, something like crunchiness, it almost similar al-dente to a pasta, which make me even more like it.

And to create this dishes here all you’d need


Serve 2


  • 1 medium size french shallot ( if you got small typical asian shallot, 5 shallot would be perfect for this recipe)
  • 2 medium size garlic
  • 2 red chilli, seed out (if you prefer it hot, keep the seed or you can add an amount of the chilli)
  • 1 teaspoon shrimp paste
  • 2 tablespoon oyster sauce
  • 2-3 tablespoon sweet soy sauce (to balance the saltines of the oyster sauce, you can get this ingredient from the asian grocery store, but if you don’t have it in your stock, you can replace it with brown sugar and 1 tbs low sodium soy sauce)
  • 2-3 spring onion, dice
  • 2 plate cold brown rice (prepare to serve for 2)
  • crispy fried shallot or crispy onion to serve (oddly I found this in Ikea, in food section)
  • 2 tablespoon light olive oil
  • If you want to add some vegetable into this dishes, you can add some Pok coy, bean sprout and Chinese cabbage


  1. Blend into paste, shallot, garlic, shrimp paste and chilli, set aside
  2. Put the olive oil into medium size pan and medium heat, after the oil are getting hot put inside the spice paste, and stir until it fragrance
  3. When the spice paste are cooked and smell so lovely put inside the cold rice, oyster sauce and sweet soy sauce, stir it frequently until in cooked and blend nicely. Don’t forget to taste and see if you need some adjustment to your preference
  4. Serve it with sprinkle dice onion spring and crispy fried shallot
  5. Usually this dishes will be serve with fried egg and simple fried chicken
  6. If you want to add some vegetable into this dishes, put inside the veggie after the spice paste was fragrance, one step before you put inside the rice
  7. Enjoyy

2 Comments Add yours

  1. This recipe is pretty spot on! Except the oyster sauce though, I don’t think Indonesians put it in our fried rice but I can see how it can work in the dish. I have my fair share of Indonesian recipes too, visit if you’re interested 🙂


    1. caseysav says:

      Hellooo, thank you for leaving a comment.Yes of course I can’t said that this recipe is totally traditional, I did my twist to it :D. I just used the oyster sauce as a shortcut to give such a infuse ocean flavour to the dishes and echoing the shrimp paste. You good cooked yourself


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