Moroccan-style Nasi Goreng


Moroccan-style Nasi Goreng

Spiced Rice Delight: Moroccan Nasi Goreng

In the vibrant world of Moroccan cuisine, we bring you a delightful twist on the classic Indonesian dish, Nasi Goreng. This Moroccan-style Nasi Goreng is a fusion of flavors, combining the aromatic spices of Morocco with the beloved fried rice dish. Get ready to embark on a culinary journey that will transport your taste buds to the exotic land of Morocco.

Jan Dec

15 minutes

15 minutes

30 minutes

4 servings


Vegetarian, Vegan (omit eggs), Gluten-free, Dairy-free, Nut-free


Paleo, Keto, Low-carb, High-protein, Raw food


While the original Indonesian Nasi Goreng is typically seasoned with soy sauce and shrimp paste, our Moroccan adaptation infuses the dish with traditional Moroccan spices such as cumin, coriander, and cinnamon. We also incorporate ingredients commonly found in Moroccan cuisine, such as preserved lemons and dried fruits, to add a unique twist to the dish. We alse have the original recipe for Nasi goreng, so you can check it out.


  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 8g, 1g
  • Carbohydrates (total, sugars): 56g, 12g
  • Protein: 8g
  • Fiber: 6g
  • Salt: 1.5g


  1. 1.
    Heat the olive oil in a large pan or wok over medium heat.
  2. 2.
    Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
  3. 3.
    Add the ground cumin, ground coriander, ground cinnamon, paprika, turmeric, and cayenne pepper (if using) to the pan. Stir well to coat the onions and garlic with the spices.
  4. 4.
    Add the diced carrot, diced red bell pepper, frozen peas, raisins, chopped dried apricots, and preserved lemon to the pan. Cook for 5 minutes, or until the vegetables are tender.
  5. 5.
    Push the vegetable mixture to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
  6. 6.
    Add the cooked rice to the pan and stir well to combine with the vegetables and eggs.
  7. 7.
    Drizzle the soy sauce over the rice mixture and stir to evenly distribute.
  8. 8.
    Season with salt and pepper to taste.
  9. 9.
    Cook for an additional 2-3 minutes, stirring occasionally, until the rice is heated through.
  10. 10.
    Remove from heat and garnish with fresh cilantro.

Treat your ingredients with care...

  • Preserved lemon — Rinse the preserved lemon under cold water before chopping to remove excess saltiness.
  • Dried apricots — If the dried apricots are too hard, soak them in warm water for 10 minutes before chopping.

Tips & Tricks

  • For an extra burst of flavor, add a pinch of saffron threads to the rice while cooking.
  • Customize your Moroccan Nasi Goreng by adding cooked chicken, shrimp, or tofu for a protein boost.
  • If you prefer a milder spice level, reduce the amount of cayenne pepper or omit it altogether.
  • Leftover Moroccan Nasi Goreng can be stored in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
  • Serve with a side of harissa sauce or yogurt for a tangy and creamy accompaniment.

Serving advice

Serve the Moroccan-style Nasi Goreng hot, garnished with fresh cilantro. It can be enjoyed as a standalone dish or paired with a variety of Moroccan side dishes and condiments.

Presentation advice

For an appealing presentation, mound the Moroccan Nasi Goreng in the center of a large serving platter. Garnish with sprigs of fresh cilantro and place wedges of preserved lemon around the edges of the platter. Serve with warm pita bread or Moroccan flatbread on the side.