Nasi Goreng [Indonesian fried rice] with tofu

Nasi Goreng is a well-known dish in the Netherlands. But how do you make a really tasty, mouth-watering Nasi Goreng without resorting to packets and sachets? Raymond, a chef with Indonesian roots gave us his recipe. 

Dinner / serves two / 25 minutes


Spices [bumbu] for fried rice: 1 garlic clove, finely chopped – 2 cm ginger, finely chopped – 3 curry leaves – 1 tsp turmeric – 1 tsp coriander seeds – ½ tsp cumin – 2 Tbsp. oil

400 g boiled rice (from the previous day) – 2 Tbsp. oil – 1 block of tofu (250 g), in 1 cm dice – ½ leek, in thin rings – 1 onion, chopped finely – 1/3 white cabbage, cut into thin strips – 4 carrots, sliced thinly – ready-to-eat peanut sauce 


1. Grind the spices for the bumbu very finely in a small spice grinder. Add two tablespoons of oil and mix again to make a paste.

2. Heat two tablespoons of oil in a frying pan. Add half of the bumbu and fry gently. Add the carrot and the onion and fry for two minutes. Add the cabbage and fry for three minutes. Add the leek last and fry for another two minutes. Transfer the vegetables onto a plate.

3. Using the same frying pan, fry the tofu well over a high heat. Add some salt to taste. After two minutes, add the other half of the bumbu mixture and fry for two minutes. Add three tablespoons of soy sauce [KMD1] and fry for another two minutes. Transfer the tofu from the pan to a plate.

4. Fry the rice in the same pan with two tablespoons of oil. Stir gently, being careful not to break the rice. Add the vegetables. Stir to mix. Add the tofu.

5. Heat up the peanut sauce and serve with the fried rice. Delicious with some deep-fried onions.