Nasi Goreng Balls

A favourite snack from Holland made with leftover Nasi Goreng. these are nice for a late night snack served with some sambal oelek or ketjap manis.
This recipe will give about 8-10 Nasi Balls. They are also very yummy served with Indonesian Peanut sauce.
Nasi Balls freeze well but must be thawed out before frying.


  • 600 gr. Nasi Goreng
  • 40 gr. Butter or Marg.
  • 50 gr. Flour
  • 300 ml. Stock
  • Pepper & Salt
  • 1 teaspoon Sambal ulek
  • 2 tablespoons Kecap Manis
  • 2 Eggs (Beaten)
  • 50 gr. Flour
  • 150 gr. Breadcrumbs


Put the cold rice in a bowl. Melt butter in a saucepan and add the sieved flour. Keep stirring until it dries out then whisk in the stock. 
Add pepper & salt and keep on boil for 3 minutes, stirring continously. Pour over the rice and add sambal and Ketjap. Mix well. Leave to cool slightly then form into hamburger shapes. (3 cm. thick and 7 cm. across.)
Whisk eggs in a bowl. Give balls a slight flour coating then roll through egg mix and coat with breadcrumbs. 
They can now be deepfried to a golden brown colour and served.


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