Indonesian fried rice
Nasi goreng simply means “fried rice” in Indonesian, and it is one of the favourite staples of Indonesian cuisine. Aromatic spices and satisfying textures make Nasi Goreng so dear to many people worldwide. This dish represents a part of the rich culinary heritage that Indonesia offers, and it stretches from warungs by the side of the street to high-end restaurants across the archipelago. The real nasi goreng is a flavourful mix of fried rice, usually prepared from yesterday’s leftover rice. What differentiates Indonesian nasi goreng from other fried rice dishes is the kind of ingredients and spices used to make it, such as kecap manis—sweet soy sauce—shrimp paste, or terasi, and chili sauce, or sambal oelek.
Although nasi goreng has many variations throughout Indonesia, it seems that its basic preparation method is somewhat uniform. The rice is stir-fried with some aromatics like garlic and shallots, usually complemented with protein, which would be chicken, shrimp, or beef.
Scrambled eggs are often added, either into the rice mix or above it as an extra topping. It is then garlanded with refreshing vegetables like cucumber slices and tomato wedges against the warm, flavour-loaded rice.
Nasi goreng is not only a food in Indonesia but part of a culinary tradition in which the country’s food culture is embedded. Almost every region may have its own version of nasi goreng, adjusting it to the availability of local ingredients and taste. That is what makes the popularity of nasi goreng so great: customization according to one’s taste, yet remaining essentially the same. It is considered a significant life skill in Indonesian households to know how to make nasi goreng, and it can be consumed at any time of the day due to its versatility.
Whether you’re sampling nasi goreng from a street vendor in Jakarta or trying to make it in your own kitchen, this is a dish that offers a delectable window into the vivacity of Indonesia’s culinary scene. It remains hugely popular today, and that fact is a nod to how something as basic as well-made fried rice can be elevated into something very special with the distinctive flavours of Indonesian cuisine. Helped by these two things—sourcing ingredients and mastering the flavor balance—one can really get true Indonesian nasi goreng onto one’s dinner table at home.
- 3 cups cooked white rice (day-old rice works best)
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 chicken breast, diced
- 2 eggs
- 2 tbsp kecap manis (sweet soy sauce)
- 1 tsp shrimp paste (terasi)
- 1 tbsp chili sauce (sambal oelek)
- 2-3 bird's eye chillies, finely chopped (adjust to taste)
- 1 red chilli, sliced (for garnish)
- Vegetable oil for frying
- Salt to taste
- Garnishes: fried shallots, cucumber slices, tomato wedges
- Heat oil in a wok over medium-high heat.
- Fry garlic, shallot, and chopped bird's eye chillies until fragrant.
- Add chicken, cook until nearly done.
- Push ingredients aside, scramble eggs in the pan.
- Add rice, kecap manis, shrimp paste, and chili sauce. Stir-fry for 3-4 minutes.
- Season with salt to taste.
- Serve hot, garnished with sliced red chilli, fried shallots, cucumber, and tomato.