Earthy, salty, aromatic.
Indonesian fried rice.
Shallot, Water, Soy Sauce (Soybean, Water, Salt, Rice Flour, Sugar), Chilli Sauce (Chilli, Water, Garlic, Salt), Tomato Paste, Chilli, Coconut Sugar, Garlic, Rice Bran Oil, Soybean Paste, Spring Onion, Salt, Spices (Turmeric), Natural Colouring (Paprika), Wakame Seaweed.
Soy.
| Average Quantities | Per Serving | Per 100g |
| ENERGY kJ | 174 | 650 |
| kcal | 42 | 156 |
| PROTEIN g | 0.9 | 3.5 |
| FAT, TOTAL g | 1.6 | 6.1 |
| – SATURATED g | 0.4 | 1.4 |
| CARBOHYDRATE g | 6 | 22.4 |
| – SUGARS g | 3.7 | 13.9 |
| SODIUM mg | 630 | 2360 |
The Indonesian Nasi goreng has many subtle differences from the fried rice dishes of its neighbours, but the most obvious one is the addition of kecap manis, the syrupy-sweet soy sauce made with palm sugar used as a sauce ingredient or condiment in countless Indonesian fare.