Please don’t get bored with my Nasi goreng, since we Indonesian, have so many version of Nasi goreng. But this Nasi goreng are more like Chinese version rather than Indonesian, since I boosting the flavour with so many sauce, not so many, but yeah sauce *grin. Pardon me, I’ve been not talk for quite someday, so it is a been weird to even write *hehe.


It is simple though to make this, you just need light soy sauce, garlic and sesame oil as main seasoning you need, even though I personally adding drop of sweet soy sauce, for my Indonesian taste of sweetness, the rest are simple sea salt and pepper. I love balance of saltiness and sweetness, if you don’t have sweet soy sauce you can add some brown sugar, it is always work for me.

This kind of Nasi goreng are usually sold by Chinese food shop, it is called Hongkong style nasi goreng, by adding some shrimp, sweet corn and green peas. BUT I changing it a bit by skip the shrimp and replace petit pois (green peas) with edamame. I love edamame, there are slight of bitterness in it that contrasting the sweet corn and all the seasoning. Just make the dance inside of my mouth.

Let’s dive to China town *sigh :D.



  • 3-4 Cloves garlic, chop it rough
  • 1/2 of onion, dice it fine (not too fine though, just as your preference, it is the fastest way to make it caramelise and mellow)
  • 100 gram sweet corn
  • 1 handfull edamame, you can replace it with green peas (petit pois) as the original recipe
  • 1 big plate of cool cooked basmati rice
  • 2 tbs light soy sauce (in low sodium or anything you prefer but don’t used dark soy sauce as it is too heavy for this recipe)
  • 1 tbs sesame oil
  • 1-2 tbs sweet soy sauce (You can replace it with 1 tsp brown sugar)
  • 1/2 tsp white pepper
  • Sea salt if necessary, add it according your preference
  • 1-2 tbs vegetable oil


  1. In big pan, medium high heat, put inside the vegetable oil, garlic and onion, sautéed until fragrance. Watch it, don’t get the garlic burn.
  2. When they all fragrance, put inside the rice, edamame and corn. Seasoned with light soy sauce, sweet soy sauce and pepper. Give it a taste, add additional salt if necessary and sugar if you not used sweet soy sauce. Blend them well combine.
  3. Put on high heat and add sesame oil. Stir them constantly until the rice grain are dry. Under the high heat and the rice grain are dried, this is when the smoky flavour emerge.
  4. Taking it off from the heat and ready to enjoy.


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