Nasi Goreng

  • 20 min.
  • 4 pers.


  • 300 grams rice (basmati)
  • 2 white onions (chopped)
  • 2 garlic cloves (chopped coarsely)
  • 1 red pepper (diced)
  • 1 leek (in rings)
  • 50 grams bean sprouts
  • 1 teaspoon coriander seed
  • 1 teaspoon galangal
  • ½ teaspoon cumin seed
  • 1 teaspoon turmeric
  • 2 tablespoons soy sauce
  • 2 teaspoons sambal (chilli paste)
  • Olive oil (extra virgin)


  1. Boil the basmati rice according to the instructions on the package.
  2. Wash the leek and slice into rings. Finely chop the garlic and chop the two white onions. Fry the leek, garlic and onions in a frying pan with a little olive oil.
  3. Add all required (dry) spices and heat briefly to release their flavours.
  4. Finely dice the pepper after washing and add to the pan.
  5. Add the bean sprouts and stir-fry briefly to mix all the flavours.
  6. Drain the rice and add in small amounts to the mixture. Stir well.
  7. Add the sambal and soy sauce to flavour the nasi dish.
  8. Serve with red onion rings and fried onions to add extra taste, if required.