Nasi Goreng
A variation on an original Nasi Goreng recipe with cabbage added. ENJOY!
Nasi Goreng
A variation on an original Nasi Goreng recipe with cabbage added. ENJOY!
  • CourseMain Dish
  • Keywordnasi goreng, rice
Servings Prep Time
4 30
Cook Time
Servings Prep Time
4 30
Cook Time
  • 1cup white rice, uncooked
  • 2cups water
  • 2medium carrots, diced
  • 6 chopped green onions
  • 1/4head savoy cabbagethinly sliced
  • 2handfuls spinach, lightly chopped
  • 1handful mung sprouts
  • 3cloves garlic, minced
  • peanut oil
  • dark soy sauceKetjap Manis
  • 8oz chicken, cut into bite sizeSEE NOTES
  • 2tsp crushed & chopped ginger
  • 2tsp Oyster sauce
  • 1-2tsp Sambal OelekSEE NOTES
  • 1/2cube chicken bouillon
  • 1-2 cucumbersthinly sliced
  • 1/2cup olive oil
  • 1/4cup vinegar
  • 1/2tsp dry mustard
  • 1/4tsp celery seed
  • salt & pepperto taste
  • 3 eggs
  • 1tbsp fresh parsley
  • salt & pepperto taste
  1. Prepare the sauce and set aside.
  2. If you decide to use meat, marinate in the Ketjap Manis and fry it in some oil until it’s done. Then set it aside and cover to keep warm.
  3. Add a little oil to a large skillet and fry the dry rice until it’s slightly browned. This is important – Frying the rice first prevents it from getting sticky. Add the water to the rice and bring to a boil. Cover and simmer until it’s done. About 25 minutes.
  4. While the rice is cooking slice the cucumbers. Wisk together the dressing ingredients, add the cucumbers and refrigerate.
  5. Make the omelet by beating the eggs with some parsley, salt, and pepper. Make a thin omelet. Depending on the size of your pan you may need to make 2 or 3 – they should be thin. Place them on a plate. After it’s cool enough to handle roll the omelet and slice it into thin strips. Set aside.
  6. Heat about a tablespoon of the oil in a skillet. Add the carrots and stir fry until they are a bit softened. Add the garlic and continue frying for a minute. Add the shredded cabbage and green onions. Stir fry until the cabbage is slightly wilted – about 6 minutes. Mix in the sauce.
  7. Add the mung sprouts and stir fry for a minute or 2. Lower the temperature.
  8. Add the cooked rice, the meat and about 3/4 tablespoon of the Ketjap.
  9. Add the spinach and stir until wilted. Mix it together to heat. Top it with the egg strips.
  10. Serve with the Ketjap Manis, Sambal Oelek, Kroepoek, and the cucumber side salad.
Recipe Notes

The soy sauce used, Ketjap Manis, is a dark soy sauce and sweeter than traditional soy sauce. I prefer to make it using a recipe I found at

You can replace the chicken with shrimp or ham cut into bite-size pieces, or all 3.

Sambal Oelek is a chili paste that can be found in some grocery stores or at

Note: It’s traditional to serve Kroepoek (shrimp crackers) on the side. You can purchase them on Amazon.