NASI GORENG Non Vage icon

A bowlful of tangy rice, with fluffy stir fried eggs ,served hot with lemon wedges ,strips of omelette,delicately garnished with a sprig of coriander.


  • Rice- 200 gm or 1 cup (as per US RATIO).(rinsed twice and soaked for 20 mins and boiled and cooled in the refrigerator for at least two hours.)
  • Eggs-4 nos
  • Tomato sauce-3 tbsp 
  • Indonesian sweet soya sauce-2 tbsp 
  • Hot chilli sauce-2 tsp 
  • Spring onions-1 cup chopped 
  • Fresh red chilly-2 no medium ,slit. 
  • Garlic-3 cloves,chopped 
  • Peanut Oil-2 tbsp. 
  • Coriander/Parsley-12 cup chopped roughly. 
  • Salt-to taste


Make a basic omelette with two beaten eggs and salt to taste. Cut into strips and keep aside for garnish.

In a wok, Heat some oil, break in two eggs and scramble them, add the chopped garlic and saute till brown. Add the spring onions and red chilly. Continue to saute.

Now add the sauces and continue to stir. Add the rice and stir in the chopped coriander/parsley and salt to taste. Continue to cook till hot.

Serve hot in bowls and top with strips of omelette, lemon wedges and coriander.

As options can also add chicken or shrimp.