Nasi Goreng Surinamese Style

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Nasi Goreng is a simple, well seasoned rice dish that appears in many South American cuisines. But the Surinamese have their own special way of preparing it, which I am sure you will enjoy as much as I did. Nasi Goreng normally does not have meat in it, because it is usually a side dish to a meat entree.

Nasi Goreng

(Photo Attributed to Author: christian razukas from Singapore)

Nasi Goreng Recipe-


(serves 4)

  • 4 cups of freshly cooked rice
  • 1 small onion, peeled and sliced thin
  • 4 large cloves garlic, peeled and chopped fine
  • 1 tsp. black pepper
  • 1 bouillon cube, chicken or vegetable, crushed
  • 4-6 green onions, trimmed and chopped into 2″-3″ lengths
  • 1/2 tsp. sugar
  • 1 tsp. minced fresh galanga root (or 1 tsp. laos powder)
  • 3 tbsp. vegetable oil
  • 2 tbsp. dark, mushroom flavored soy sauce
  • 4 large eggs (optional)
  • fresh cilantro, chopped fine, for garnish
  1. Heat the oil in a large skillet over medium high heat, and add in the onions. Sauté for 1-2 minutes, then add the garlic, stirring until both the onions and garlic are browned, but not burned.
  2. Add in the galanga, bouillon, black pepper, green onions, and sugar, still stirring, and cook for a few minutes, and then add in the soy sauce.
  3. As soon as the green onions are softened, add the rice into the skillet and stir and blend everything together thoroughly. Keep cooking and stirring, adding more soy sauce if needed, until the rice takes on an even brown color.
  4. Lower the heat, and keep frying the rice for a few more minutes, then remove the skillet from the burner.
  5. If you are going to serve your Nasi Goreng with the (often used, in tradition) fried egg on top, fry them quickly now, to desired doneness. (Me? I like it soft fried, so the yolk drizzles down into the rice – yummy!)
  6. To serve your Nasi Goreng, Surinamese style, mound a generous portion of the rice on each serving plate, and garnish with some finely chopped fresh cilantro and, if using, place a fried egg on top of the entree.