Nasi Goreng Inspired Rice

I wanted to use up some ingredients in the fridge, freezer, and cupboard for lunch today. I came up with this nasi goreng inspired rice because I had some shrimp paste to use up, wanted something spicy, and had some leftover lamb from yesterdays supper. I love nasi goreng and although its not 100% authentic recipe, its definitely heavily inspired and packed with flavour. You can make it as spicy as you like by adding dried chilies, more sambal oelek sauce, or fresh chilies. I just used what I have.

Nasi Goreng Inspired Rice

Nasi Goreng Inspired Rice


  • 1 onion chopped
  • 1 cup of basmati rice cooked according to instructions
  • 2 1/2 tablespoons bagoong paste
  • 1 tablespoon minced garlic
  • 1 tablespoon sambal oelek
  • 1 tablespoon tomato paste
  • 1/2 cup water
  • 1 1/2 cups frozen peas
  • 1/2 tablespoon lemon juice
  • 1 egg lightly beaten
  • Water
  • 4 green onions
  • Chopped salted peanuts for garnish



  • Bring 1 cup of bismati rice and 1 1/2 cups of chicken stock to a boil, stirring occasionally. Turn down heat to a simmer, cover, and cook for approximately 8 minutes. Pull off of heat and set aside until needed.
  • Heat a tablespoon or so of avocado oil in a large frying pan and saute the onion until translucent.
  • Add the garlic, bagoong paste, tomato paste and sambal oelek and saute for a minute or two.
  • Add the water and simmer until it begins to thicken.
  • Add the peas and let cook until it begins to simmer again.
  • Add the lemon juice and stir to mix.
  • Add the rice and stir to combine. Let fry, stirring occasionally, for a few minutes.
  • Shove the rice to the side, clearing about 1/3 of the frying pan.
  • Drizzle with a touch of oil and add the egg. As soon as the egg is cooked through, combine with the rice.
  • Serve garnished with chopped peanuts and green onion.

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