Indonesian Fried Rice {Foodie Friday}

June 7, 2013

Living in Hattiesburg doesn’t make it easy to find much food variety outside of Mexican, Thai or Japanese cuisine. Sure there are some Italian places, some middle eastern places, but after 10+ years of being a “Hattiesburger” I’ve learned in order to eat the varieties I miss from growing up as a TCK, I’m just going to have to make it myself. By the way, TCK stands for Third Culture Kid.

If you don’t know me well, you should know that things like this happen pretty frequently when I “cook”…

oops cooking

Don’t worry, that wasn’t in collaboration with this Foodie Friday post.

That photo was taken years months ago.

This Foodie Friday post is how to make Indonesian Fried Rice, locally (as in overseas) known as Nasi Goreng. There were no casualties in the making of my nasi goreng.

“Fried rice?” you ask. “I can make fried rice any day”.

Sure. You can.

But not like this.

THIS is authentic. It’s all about the secret ingredient, Maggie Perencah Nasi Goreng Fried Rice Paste.

Note to reader: the name of this ingredient bothers me tremendously, almost as much as “chai tea” or “chai tea latte”. Maybe I should back up a bit to explain where I am coming from. I grew up overseas and still to this day have lived more time outside of the U.S. than in it. Because of this I know that “chai” means “tea” in India. So to order a “chai tea latte” is redundant. Circling back to this post, “nasi goreng” means, literally, “rice fried”…I’m sure you follow me at this point.


• 4-5 tablespoons cooking oil. I used olive oil – I think peanut would make for an interesting flare, Indonesians often use peanut sauce as a side for many dishes

• 1 package of Maggie Perencah fried rice paste. this is the part you could technically make in your food processor, but the kind I order is produced in Indonesia = authentic, right?

• 3 cups of cooked rice

• 3 cups of your choice of vegetables. I used one small squash, one small zucchini, one large chopped white onion and plenty of kale


• In a large pan, heat the oil and paste together on LOW HEAT.

• In a separate pot, cook your rice or use Uncle Ben’s super-fast-cooking rice, really no requirement, but I do recommend white rice for your first time.

• In a separate pan sauté your vegetables according to how you would usually sauté them.

Then, mix it all together! Start with adding the rice to the paste-mix, and then mix in the veggies. Wait until the very end to fold in the fresh kale – the heat of everything else will wilt it just enough.

Serve as is, or with a fried egg on top! Now THAT’S authentic!

You’ll often find Nasi Goreng served with a side of chicken satay (and peanut sauce) or with grilled chicken already mixed in. Feel free to add shrimp, or other veggies. Have fun with it! It makes for a main dish or a side.

And if you’re me, you’ll make a batch and eat on it all week!

nasi goreng


jessicalambJessica was born in India, lived in Kuwait, Pakistan, Indonesia, and the United Arab Emirates before moving “home” to the United States. Religion, culture, and different people fascinate her. She recently became engaged and is enjoying planning her January wedding.  She blogs over at Tales of a TCK.

Previous post:

Next post: