Nasi Goreng (Indonesian Fried Rice)

Extremely versatile, make it your own by adding the protein of your choice; it’s great with grilled shrimp or satay chicken! The aromatic rice with a hint of spice leaves you with a taste you won’t forget.

Prep Time:
5 min
Cook Time:
15 min


  • 1 tbsp ( 15 mL ) canola oil
  • ¼ cup ( 60 mL ) satay sauce
  • 1 1/2 tbsp ( 25 mL ) sambal
  • 4 eggs
  • 2 cups ( 500 mL ) prepared leftover rice
  • 1 cup ( 250 mL ) sliced green onion (1 bunch)
  • ¼ cup ( 60 mL ) crispy shallots


  1. Heat oil in a wok or pan over high heat. Add satay sauce and sambal. Stir for about 10 seconds.

  2. Add two of the eggs and stir fry.

  3. Add rice and fry until evenly incorporated. Set aside and keep warm while frying remaining eggs, sunny side up.

  4. Divide rice onto two plates and top with fried eggs. Garnish with green onions and crispy shallots.


    1. Put canola oil in a large pot on medium-high heat.
    2. In a food processor, blend shallots, ginger, galangal, lemongrass, garlic, and Thai chili and add mixture to the pot.
    3. Sauté until mixture has softened and coloured, then add remaining ingredients.
    4. Simmer on low heat for approximately 1 hour, then blend smooth while hot.
    5. The nasi goreng sauce can keep in the fridge for up to 1 month.