Nasi goreng, one of the national dishes of Indonesia, stands out from other Asian fried rice preparations for its distinct smoky aroma and caramelized yet savory taste.
The term means “fried rice” in both Indonesian and Malay languages, and it is indeed a dish equally common in Malaysia and Singapore as a cultural food.
The dish’s origin is thought to trace back to southern Chinese fried rice (炒飯, “chǎofàn,” which means fried rice in Mandarin Chinese) and was likely developed as a way to avoid wasting rice.
It is traditionally served at home for breakfast and made with leftover rice from the night before, or served by street vendors.
In addition to the cooked rice (nasi), it consists of at least three components: proteins (e.g., eggs, shrimp, meat, cooking oil), spices or bumbu (Indonesian spice mix) and condiments like bawang goreng – fried shallot -, krupuk, acar – pickles -, fresh cucumber and tomato slices.
The following recipe is for nasi goreng telur, where a fried egg (telur) is placed on top to add savoriness.
The condiment used is kecap manis, literally “fermented sauce.” This term generally refers to soy sauce.
Indonesians also refer to foreign versions of fried rice simply as nasi goreng, so nasi goreng Hongkong and nasi goreng Tionghoa/China refer to Chinese fried rice, while nasi goreng Jepang refers to yakimeshi or chahan.
There is also a version called Nasi goreng Amerika in Thai cuisine (khao phat amerikan): fried rice with American sides like chicken and fried egg, beef in chili sauce, bacon, and ketchup.
And on the blog, you can find some of these fried rice recipes: Japanese, Thai, Peruvian, and Taiwanese.
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Indonesian
- Seasonality: All seasons
Ingredients
- 1.5 cups glutinous rice (cooked)
- 1 onion
- 2 cloves garlic
- 2 dried red chilies (chopped)
- to taste fresh ginger (chopped)
- 2 tbsps kecap manis (or sweet soy sauce)
- 1 tsp shrimp paste
- 4 eggs
- to taste vegetable oil
- to taste coriander
Steps
Mix the onion, garlic, chili, ginger, kecap manis (or soy sauce), and shrimp paste until a pasty mixture forms.
In a wok, add the oil, the formed paste, and the already cooked rice (better if from the previous day).
Stir-fry for about 7 minutes.
Serve with a fried egg for each bowl and fresh coriander.
Trivia:
In 2011, an online survey with 35,000 participants conducted by CNN International chose Indonesian-style nasi goreng as number 2 on the list of “50 most delicious foods in the world” after rendang.
FAQ (Questions and Answers)
Do people in Indonesia eat with chopsticks?
In Indonesia, they also use chopsticks; these are usually reserved for the consumption of Indonesian adaptations of Chinese cuisine, as in this case.
What is the difference between Nasi Goreng and Chinese fried rice?
The main difference is the shrimp paste and kecap manis, a sweet soy sauce.
