Nasi Goreng Recipe - Dutch-Indonesian Fried Rice

By
Karin Engelbrecht
Karin Engelbrecht
Magazine editor, restaurant reviewer, and food writer who focuses on Dutch cuisine.
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Updated on 02/3/22
Nasi Goreng Recipe - Dutch-Indonesian Fried Rice

The Spruce / Diana Chistruga

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
516 Calories
30g Fat
39g Carbs
23g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 516
% Daily Value*
Total Fat 30g 38%
Saturated Fat 7g 35%
Cholesterol 264mg 88%
Sodium 741mg 32%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 23g
Vitamin C 11mg 57%
Calcium 67mg 5%
Iron 3mg 17%
Potassium 415mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Because of the Netherlands' 350-year subjugation of Indonesia, nasi goreng ("fried rice") is now a staple in every Dutch family home today. It's not authentic nasi goreng, of course: in fact, most Dutch versions use ham or bacon, which isn't halal, but that doesn't make it any less delicious.

It's classic fridge-raid food; using up leftover rice, vegetables, bacon, and eggs to make a filling meal that'll please the whole family.Turning your leftovers into another meal isn't only a tasty way to save money, but will help to save the environment, too. In this way, a longtime favorite now seems more timely than ever. Serve as a main with fried eggs and a cucumber salad, or as part of a Dutch-Indonesian rijsttafel.

We've translated and adapted this recipe from the original Dutch in Boekoe Kita. It has been republished here with the permission of the publisher.

This recipe is best made with day-old cold rice but if you don't have any, see the tip at the bottom for instructions on cooking the rice.

Ingredients

For the Fried Eggs:

  • 1 tablespoon sunflower oil

  • 3 to 4 large eggs

For the Cucumber Salad:

  • 1 cucumber

  • 1 chile

  • 2 tablespoons sunflower oil

  • 1 tablespoon plain vinegar

  • 1 pinch sugar

  • 1 pinch salt

  • 1 pinch freshly ground black pepper

For the Goreng:

  • 1/4 cup sunflower oil

  • 2 large onions, peeled and finely chopped

  • 6 cloves garlic, peeled and cut into thin slices

  • 9 ounces (250 grams) smoked bacon lardons

  • 6 large eggs, beaten

  • 5 1/2 cups (900 grams) cooked pandan rice, cold, or 2 1/3 cups (450 grams) uncooked rice

Serving Suggestions:

Steps to Make It

Fry the Egg

  1. Gather the ingredients.

    egg frying ingredients

    The Spruce / Diana Chistruga

  2. Heat 1 tablespoon of sunflower oil in a large, heavy-based frying pan over high heat until it is so hot that you can see a faint shimmer on the surface.

    oil in a pan

    The Spruce / Diana Chistruga

  3. Break a few large, fresh eggs into the frying pan. Allow the eggs to cook for about half a minute.

    eggs cooking in a frying pan

    The Spruce / Diana Chistruga

  4. Then turn the heat down to medium and continue to cook them, tilting the pan and basting the eggs with the hot oil so that the tops of the eggs cook too. The eggs will be ready after a minute or so.

    tilting the pan and basting the eggs with the hot oil

    The Spruce / Diana Chistruga

  5. Carefully remove the eggs from the pan with a spatula.

    fried egg on a plate

    The Spruce / Diana Chistruga

Make the Cucumber Salad

  1. Gather the ingredients.

    cucumber salad ingredients

    The Spruce / Diana Chistruga

  2. Cut 1 cucumber in half lengthways. Gouge out the seeds using a teaspoon. Discard the seeds.

    Cut a cucumber in half lengthways and gouge out the seeds using a teaspoon

    The Spruce / Diana Chistruga

  3. Now cut the cucumber into thin half-moon slices. Place the slices in a bowl.

    cut the cucumber into thin half-moon slices and place in a bowl

    The Spruce / Diana Chistruga

  4. Cut 1 chile in half. Scrape out the seeds with a teaspoon and discard the seeds.

    cut chili in half lengthwise and remove the seeds

    The Spruce / Diana Chistruga

  5. Chop the chile very finely. Add to the cucumber in the bowl.

    Chop the chili very finely and add to the cucumber in the bowl

    The Spruce / Diana Chistruga

  6. Now make a salad dressing by mixing 2 tablespoons sunflower oil, 1 tablespoon plain vinegar, and a pinch each of sugar, salt, and pepper in a bowl.

    sunflower oil, plain vinegar, and a pinch each of sugar and salt in a bowl

    The Spruce / Diana Chistruga

  7. Add the salad dressing to the cucumber salad to taste, toss, and serve immediately.

    Add the salad dressing to the cucumber salad

    The Spruce / Diana Chistruga

Make the Goreng

  1. Gather the ingredients.

    Goreng ingredients

    The Spruce / Diana Chistruga

  2. Heat the oil in a traditional Indonesian wadjan, regular wok, or large frying pan. Fry the onions, garlic, and bacon lardons for a few minutes until the vegetables are glazed and the bacon cooked.

    Fry the onions, garlic, and bacon lardons in a wok

    The Spruce / Diana Chistruga

  3. Add the eggs to the wok and cook until the eggs begin to set. Now add the cooked rice (see tips below) in batches, while continuing to stir.

    Add the eggs and rice to the wok

    The Spruce / Diana Chistruga

  4. Serve with fried eggs and thinly sliced cucumber sticks or cucumber salad.

    Nasi Goreng Recipe - Dutch-Indonesian Fried Rice

    The Spruce / Diana Chistruga

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Tip

This recipe really is better with day-old cold rice, such as leftover rice from the takeaway meal you enjoyed the evening before. You can also make rice, especially for this dish. Here's how we cook rice:

  • Wash the rice in a sieve to get rid of starch and impurities. Rinse the rice until the water runs clear. Add 1 1/2 cups water for every cup of pandan rice. Bring the rice to a boil in an uncovered saucepan over a medium heat. Once it boils, turn the heat down low and place a lid on the saucepan, tilting it to let the steam escape. Allow to cook until the water has been absorbed. Fluff with a fork and use as needed. See step-by-step instructions.

Serving Suggestion

We also usually place a small bowl of sambal and a bottle of ketjap manis, that salty-sweet Indonesian soy sauce, on the table for everyone to add to taste.

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