The term "spesial pakai telur" means the nasi goreng has two eggs per serving, one mixed into the nasi goreng as scrambled egg, another fried separately.
Most mamak stalls also serve several varieties of rice, such as nasi lemak and nasi goreng, as well as noodle dishes such as mee goreng (fried noodles).
Nasi goreng is traditionally served at home for breakfast and it is traditionally made out of leftover rice from the night before.
Also, take-away versions of nasi goreng are plentiful in supermarkets.
In many warungs (street stalls), when accompanied by a fried egg, it is sometimes called "nasi goreng istimewa" (special fried rice).
Nasi goreng kampung is a typical variant, traditionally flavored with pounded fried fish (normally mackerel), though recently fried anchovies are used in place of it.
A warung that sells food typically sells local food; pisang goreng and many kinds of gorengan, nasi goreng (fried rice), and mie goreng (fried noodles).
Slices of bakso often used and mixed as compliments in mi goreng, nasi goreng, or cap cai recipes.
