Nasi Goreng

One of the many things Chef Matthew Demille loves to cook with using U.S. rice at home is this delicious Nasi Goring-Indonesian fried rice topped with a fried egg, fresh vegetables and crispy onions! This Nasi Goreng packs a huge punch not only in flavour, but nutrition as well for your body and mind since it’s packed with complex carbohydrates from the U.S.-grown rice.

1-2 servings


  • 1 cup uncooked U.S-grown basmati rice
  • 1 bunch of scallions, thinly sliced (whites of onion and greens separated)
  • 1 garlic clove
  • 2 tbsp of soy sauce
  • 1 egg
  • 1 cup of cucumber, large dice
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • Pinch of chili flakes
  • 1/4 cup crispy onions
  • 1 tsp of chili oil (optional)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Kosher salt + cracked black pepper


  1. In a small sauce pot, add in the rice and 2 cups of cold water. Place on low-medium heat and bring to a gentle simmer.
  2. Cover rice and cook for 10-25 min or until rice is soft.
  3. Spoon rice onto a baking sheet and allow to dry for a few hours or up to 24 hours in the fridge.
  4. When ready to cook, place a large non-stick pan onto medium-high heat and allow to get hot. Meanwhile, place another small non-stick pan onto medium heat.
  5. When the large pan is hot, add in olive oil and half the butter.
  6. Add the whites of the scallions and the thinly sliced clove of garlic to the pan.
  7. Allow to fry for a couple min until onion/garlic are soft, then add in the rice.
  8. Toss rice with onion/garlic in the pan and allow rice to brown, stirring occasionally.
  9. Meanwhile, add the rest of the butter to the small non-stick pan. Once butter is melted, crack in the egg and season with salt + pepper.
  10. While the egg fries, season the rice with soy sauce.
  11. Plate the fried rice and top with the egg.
  12. Toss cucumber with sesame oil, rice wine vinegar and a pinch of chili flakes. Spoon cucumber over rice as well as sliced green onion, crispy onions + a drizzle of chili oil.