Nasi goreng and nasi lemak are two of Malaysia’s most beloved rice dishes, but they are very different. Nasi goreng is a spicy, stir-fried rice dish cooked with sweet soy sauce, shrimp paste, and chilies, often topped with a fried egg. Nasi lemak is a fragrant coconut rice dish steamed with pandan leaves, served with sambal, anchovies, peanuts, and cucumber. This article breaks down their ingredients, cooking methods, and how to make both at home, so you can choose which one to cook tonight.
Ingredients
For Nasi Goreng (serves 4):
- 3 cups (555 g) cold cooked jasmine rice (day-old is best)
- 3 tbsp (45 ml) vegetable oil
- 2 shallots, finely chopped (about 1/2 cup / 75 g)
- 3 cloves garlic, minced (about 1 tbsp / 10 g)
- 2 red bird’s eye chilies, sliced (adjust to taste)
- 1 tsp (5 g) belacan (dried shrimp paste), toasted (or 1 tbsp fish sauce as substitute)
- 2 tbsp (30 ml) sweet soy sauce (kecap manis)
- 1 tbsp (15 ml) regular soy sauce
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) ground white pepper
- 4 large eggs
- 1 cup (100 g) bean sprouts (optional)
- 2 green onions, sliced, for garnish
- Fried shallots, for garnish
For Nasi Lemak (serves 4):
- 2 cups (370 g) jasmine or long-grain rice, rinsed
- 1 1/2 cups (355 ml) coconut milk
- 1 1/2 cups (355 ml) water
- 2 pandan leaves, knotted (or 1 tsp vanilla extract as substitute)
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground ginger (optional)
For the sambal (makes about 1 cup / 240 ml):
- 10 dried red chilies, soaked in hot water for 10 minutes, drained
- 4 shallots, peeled
- 3 cloves garlic
- 1 tbsp (15 g) belacan (dried shrimp paste), toasted
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) tamarind juice (from 1 tsp tamarind paste mixed with 2 tbsp water)
For serving nasi lemak:
- 1 cup (40 g) dried anchovies (ikan bilis), fried until crispy
- 1/2 cup (75 g) roasted peanuts
- 1 cucumber, sliced into rounds
- 4 hard-boiled eggs, halved
Instructions
Make the sambal (for nasi lemak):
- Blend the soaked dried chilies, shallots, garlic, and toasted belacan into a smooth paste, adding a little water if needed.
- Heat the oil in a pan over medium heat. Add the chili paste and cook, stirring, for 8–10 minutes until fragrant and the oil starts to separate.
- Add the palm sugar, salt, and tamarind juice. Cook for another 2–3 minutes until thick. Set aside.
Cook the nasi lemak rice:
- Rinse the rice until the water runs clear. Combine rice, coconut milk, water, pandan leaves, and salt in a rice cooker or pot. If using a pot, bring to a boil, then reduce to low, cover, and simmer for 15–18 minutes until the liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes.
- Fluff the rice with a fork and keep warm.
Cook the nasi goreng:
- Heat oil in a wok or large skillet over high heat. Add shallots, garlic, and chilies; stir-fry for 1–2 minutes until fragrant.
- Add the belacan (or fish sauce) and stir for 30 seconds.
- Add the cold rice, breaking up any clumps. Stir-fry for 3–4 minutes until the rice is hot and slightly charred.
- Add sweet soy sauce, regular soy sauce, sugar, and white pepper. Toss to coat evenly. If using bean sprouts, add them in the last minute.
- Push the rice to one side of the wok. Crack the eggs into the empty side and scramble them until just set, then mix into the rice. (If you prefer fried eggs, cook them separately in a nonstick pan.)
- Remove from heat and garnish with green onions and fried shallots.
Assemble the nasi lemak:
- Place a scoop of coconut rice on each plate.
- Add a generous spoonful of sambal on the side.
- Top with crispy anchovies, peanuts, cucumber slices, and a hard-boiled egg half.
Tips
- Use day-old rice for nasi goreng: Freshly cooked rice is too moist and will turn mushy. Spread cooked rice on a tray and refrigerate uncovered for a few hours to dry it out.
- Toast the belacan: Wrap the shrimp paste in foil and dry-toast it in a pan for 2–3 minutes before using. This intensifies its aroma and reduces the raw, fishy smell.
- Adjust the heat: Both dishes are spicy, but you can control it. For nasi goreng, remove the seeds from the chilies or use fewer. For the sambal, use fewer dried chilies or add a teaspoon of tomato paste to mellow the heat.
- Don’t skip the pandan: Pandan leaves give nasi lemak its signature fragrance. If you can’t find fresh or frozen pandan, use a few drops of pandan extract or substitute with a vanilla bean (though the flavor will differ).
Serving Suggestions
Serve nasi goreng as a main dish with a fried egg on top, a side of pickled cucumbers or acar (Malaysian pickled vegetables), and prawn crackers (keropok). Nasi lemak is traditionally a breakfast dish but works for lunch or dinner; serve it with fried chicken, beef rendang, or a simple omelet. Both dishes pair well with a cold iced tea or a refreshing lime juice.
Variations
- Nasi goreng kampung: Add 1 cup of chopped water spinach (kangkung) and a tablespoon of dried shrimp for a more rustic, vegetable-heavy version.
- Seafood nasi goreng: Stir in 1 cup (150 g) of peeled shrimp or squid during the last 2 minutes of cooking until they turn pink and opaque.
- Chicken nasi lemak: Serve the coconut rice with fried or roasted chicken instead of anchovies. You can also add a spoonful of sambal to the rice while cooking for extra heat.
- Vegetarian nasi lemak: Skip the anchovies and use a sambal made with extra mushrooms or tofu. Use vegetarian oyster sauce or omit the belacan and add a splash of soy sauce.
Storage and Reheating
Both dishes can be stored in airtight containers in the refrigerator for up to 3 days. For nasi goreng, reheat in a hot wok or skillet with a splash of water or oil over medium-high heat for 2–3 minutes, or microwave in 30-second bursts until steaming. For nasi lemak, store the rice, sambal, and toppings separately. Reheat the rice in a microwave with a damp paper towel for 1–2 minutes, or in a steamer for 5 minutes. The sambal can be reheated in a small pan or microwave for 30 seconds. The anchovies and peanuts will lose their crunch when refrigerated; re-crisp them in a dry pan over medium heat for 2–3 minutes. Do not freeze nasi lemak, as the coconut milk can separate and become watery upon thawing. Nasi goreng freezes well for up to 1 month; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use regular rice instead of jasmine? Yes, but jasmine or long-grain rice is preferred because it stays fluffy and separate. Regular medium-grain rice may be stickier, but it will still work if you use day-old rice and handle it gently.
What is belacan and can I skip it? Belacan is a fermented shrimp paste that adds a deep, savory umami to both dishes. If you can’t find it, substitute with fish sauce (use half the amount) or omit it entirely—the dish will be less complex but still tasty.
Is nasi lemak always spicy? The sambal is spicy, but you can adjust the heat by reducing the number of dried chilies. Some versions use a milder sambal made with more sugar and less chili. The rice itself is not spicy, so you can serve the sambal on the side for those who prefer mild.
Can I make nasi goreng without sweet soy sauce? Sweet soy sauce (kecap manis) gives the dish its characteristic dark color and sweetness. If you don’t have it, mix 1 tablespoon of regular soy sauce with 1 tablespoon of brown sugar or molasses. The flavor will be close but not identical.
Why does my nasi goreng turn out mushy? The most common reason is using freshly cooked rice. Make sure the rice is cold and dry before frying. Also, don’t overload the wok; cook in batches if needed, and use high heat to get a nice char without steaming the rice.
Can I prepare nasi lemak ahead of time? Yes, you can cook the rice and sambal up to 2 days ahead and refrigerate them separately. Assemble just before serving. The anchovies and peanuts should be fried fresh or re-crisped just before serving to maintain their texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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