Not a fan of tempeh or want something on the side? Then look no further than this recipe for Nasi Goreng. Though there’re endless variations, this is a good basis from which to start. Selamat Makan!

Ibrahim Schell, Contributor, The Netherlands

Inge’s Nasi Goreng

Serves 4 people


  • 4 cloves of garlic
  • 2 red onions
  • 3 tablespoons sambal oelek
  • 4 eggs
  • 4 tablespoons sunflower oil
  • Salt and pepper (to taste, or 1 teaspoon each)
  • Ketjap manis
  • Rice (about 4 cups)
  • Nasi vegetables (available in Albert Heijn)
    • ½ a head of cabbage (finely shredded)
    • 1 leek (chopped)
    • 100g of sprouts or bamboo shoots
  • Chicken breast (optional)
  • Prawn crackers (kroepoek)
  • Caramelized onions


  1. Cook the rice according to package instructions
  2. Dice the onions and garlic cloves
  3. Heat up the oil until it gets hot
  4. Add the diced onions, garlic and sambal oelek. Cook until onions and garlic cloves are caramelized
  5. Add eggs and stir until similar consistency to scrambled eggs
  6. Add vegetables and fry
  7. Add the rice to the wok and stir until all ingredients are well mixed
  8. Add salt and pepper to taste
  9. Stir until finished all vegetables cooked
  10. Serve with prawn crackers, caramelized onions, and sambal oelek on the side

Categories: Culture