This recipe is from my mother, and she was born in Indonesia. She learned me the to cook and also my taste for spicy food increased. As hot sauce I use ajumba peppers or madame Jeanette.

I advice to use rice, that you already have cooked the day before. This is better for the flavor and texture. We always cook rice in a batch and freeze it for a later moment.

 

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Nasi Goreng
Course Main Dish
Cuisine Indonesian
Prep Time 30 minutes
Cook Time 15 minutes
Servings
2 people
Ingredients
Course Main Dish
Cuisine Indonesian
Prep Time 30 minutes
Cook Time 15 minutes
Servings
2 people
Ingredients
Instructions
  1. Chop the onions and garlic in pieces and fry it in hot oil. Wait untill the onion changes color, getting glazed.
  2. Then add the eggs and whisk these around so that they are becoming tiny pieces of solid egg, so not an omelet. Add a pinch of salt.
  3. For flavor, add sambal and ketjap manis/soja sauce.
  4. When your mixture is ready and it's smelling delicious the last step is to add all the rice. Then you mix it around untill the rice has the same color as the mixture.