Its heavily depends on rice used. And there are no single standard definition on what nasi goreng and nasi lemak is consisted of.

That study is steaming pile of garbage. How it even made it to publication wtf

From your link. Depends on how you fry it

Among all the 23 Chinese traditional foods tested, 6 of them belonged to low GI foods (Tuna Fish Bun, Egg Tart, Green Bean Dessert, Chinese Herbal Jelly, Fried Rice Vermicelli in Singapore-style, and Spring Roll), 10 of them belonged to moderate GI foods (Baked Barbecued Pork Puff, Fried Fritter, "Mai-Lai" Cake, "Pineapple" Bun, Fried Rice Noodles with Sliced Beef, Barbecue Pork Bun, Moon Cakes, Glutinous Rice Ball, Instant Sweet Milky Bun, and Salted Meat Rice Dumpling), the others belonged to high GI foods (Fried Rice in Yangzhou-Style, Sticky Rice Wrapped in Lotus Leaf, Steamed Glutinous Rice Roll, Jam and Peanut Butter Toast, Plain Steamed Vermicelli Roll, Red Bean Dessert, and Frozen Sweet Milky Bun).

three belonged to medium-GI foods (Barley Drink, Char Siew Pau and Nasi Lemak), and the other six belonged to high-GI foods

The place I frequent use basmati instead of jasmine rice. When prepare one myself also I use basmati. I can see the trend now that shops are 'upgrading' their rice of choice in nasi lemak.
For nasi goreng I mean the composition itself. Its literally a genre of rice plus whatever you can imagine. Quite impossible for any few variants of nasi gorent to represent the entire group.