even though any ingredient can be added in nasi goreng, what cannot be taken out is the "kecap manis". "kecap manis" is very crucial in the dish which gives the flavor to the nasi goreng. it is what makes the taste of nasi goreng different from other asian styles of fried rice. other sauces such as "ikan asin" (salted dried fish) and "saus tiram" (oyster sauce) can be added as well. the spiciness of nasi goreng is decided by the amount of "sambal" (chilli sauce). the sambal can be added during the cooking process or added individually while eating, depending on the preference.