.jpg) Nasi goreng – fried rice withkrupuk/keropok (traditional cracker), fish and pickles. | |
| Alternative names | Indonesian fried rice (English)[1][2] Malaysian fried rice (English)[3][4][5] |
|---|---|
| Course | Main course |
| Region or state | Nationwide inIndonesia,Malaysia,Singapore andBrunei; also popular inSouthern Thailand,Sri Lanka,Suriname and theNetherlands |
| Associatedcuisine | Indonesia,[6]Malaysia,Brunei andSingapore |
| Created by | Peranakan Chinese inMaritime Southeast Asia |
| Main ingredients | Fried rice with meats, vegetables and spices, usually seasoned with sweet soy sauce |
| Variations | Rich variations across the respective region |
Nasi goreng (English pronunciation:/ˌnɑːsiɡɒˈrɛŋ/), (Indonesian andMalay for 'fried rice')[7][8] is aSoutheast Asian rice dish typically prepared with pre-cooked rice stir-fried in a small amount ofoil ormargarine and seasoned with ingredients such assweet soy sauce, shallots, garlic, groundshrimp paste,tamarind andchilli. It is commonly served with additional ingredients, including egg, chicken, prawns and vegetables.
The dish is widely consumed acrossMaritime Southeast Asia, particularly inIndonesia,Malaysia,Singapore,[9]Brunei,[10] andsouthern Thailand, where it forms part of daily meals,street-food culture and festive cuisine.Nasi goreng is distinguished from other Asianfried rice recipes by its aromatic, smoky flavour, often derived from caramelised sweet soy sauce and powdered shrimp paste, and is generally spicier thanChinese-style fried rice.[11] Over time, many regionalvariations of nasi goreng have emerged, reflecting local ingredients, culinary influences and distinctive cooking techniques.
Beyond the region,nasi goreng has gained international recognition, being consumed in countries such asSri Lanka,Suriname and theNetherlands, reflecting historical patterns ofmigration andculinary exchange.[12][13][14] It is regarded as anational dish of Indonesia,[6] while in Malaysia it is officially recognised as part of the country’snational culinary heritage.[15] InEnglish, the dish is sometimes described as Indonesian or Malaysian fried rice, reflecting its prominence and cultural significance in these national cuisines.[16][17][3][4][5]
The termnasi goreng means "fried rice" in both theIndonesian andMalay languages.[18][19] TheCambridge English Dictionary describes nasi goreng as "anIndonesian rice dish with pieces of meat and vegetables added".[2]Collins English Dictionary defines it as "a dish, originating inMalaysia, consisting of rice fried with a selection of other ingredients".[3] TheOxford English Dictionary also includes the term, identifying it as a dish found in both Indonesian and Malaysian cuisines.[20] The dish is also common and an established part of the culinary tradition in neighboring countries such asSingapore[21][22] andBrunei.[10]
Similar to other fried rice recipes in Asia, commentators have suggested that Indonesian-stylenasi goreng can trace its origins toChinese fried rice, and was likely developed as a way to avoid wasting rice.[23][24][25] The Chinese influences upon Indonesian cuisine can be seen inmie goreng that appeared simultaneously with the introduction of thestir frying technique that required the use of a Chinesewok.[26] In China, the stir frying technique became increasingly popular during theMing dynasty (1368–1644 CE).[27] The commonsoy sauce has its origin in 2nd-century CE China; however,kecap manis (sweet soy sauce) was developed in Indonesia with a generous addition of localpalm sugar.[28]
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The expansion ofChinese maritime trade from theTang dynasty (7th–10th centuries) established enduring connections between China and Southeast Asia. Chinesemerchants, sailors and envoys regularly visited major ports and trading centres across Java, Sumatra, the Malay Peninsula, Borneo, Indochina and the Philippines. These ports became hubs ofcultural exchange, where culinary practices merged with local religion, language andmaterial culture.[29]
It is unclear when the people of present-day Indonesia began to adopt the practice of cooking fried rice. Thetrade between China and the Indonesian archipelago flourished from the era ofSrivijaya around the 10th century and intensified in theMajapahit era around the 15th century. By that time Chinese immigrants had begun to settle in the archipelago, bringing along with them their culture andcuisine. Chinese people usually favor freshly cooked hot food, and it is taboo to throw away uneaten foodstuffs in their culture.[23] As a result, the previous day's leftover rice was often recooked in the morning. Gregory Rodgers suggested that frying the rice could prevent the propagation of dangerous microbes, especially in pre-refrigeration technology in Indonesia, and also avoid the need to throw out precious food.
Within these exchanges, Chinesecooking techniques and dishes began to take root.Fried rice, with its simplicity and adaptability, was particularly well suited to maritime communities. The dish required only basic cooking equipment, a small amount of oil and whatever ingredients were readily available. Its portability and reliance on leftover rice made it practical for both travellers and settled communities.[30]
Beyond temporary traders, long-termmigration fromsouthern China brought large numbers ofHokkien,Cantonese,Hakka andTeochew settlers to South-East Asia between the 10th and 19th centuries. These communities established themselves in majorport cities and trading centres such asBatavia (modern Jakarta),Semarang,Medan,Malacca,Penang,Singapore,Bangkok,Saigon andManila, others settled in smaller towns and rural areas, particularly in regions linked to agriculture, mining and riverine trade. These communities formedChinatowns, built temples and maintained strong culinary traditions.[31]
Among the dishes they introduced were fried rice,noodles,dumplings andstir-fried vegetables, all prepared with techniques familiar from southern China.[30] Over time, these dishes began to beadopted by local populations, who incorporated their own spices and ingredients. Fried rice in particular became a bridge between Chinese and local cuisines, as it could be easily adapted to different palates and available foodstuffs.
Nasi goreng is mentioned in early 19th centuryJavanese literatureSerat Centhini assekul goreng.[32] However, according to Harry Nazarudin, a culinary expert, the fried rice written in this Javanese book is different from the fried rice we know today. This fried rice is made without using soy sauce and is not eaten as a single dish like fried rice in general, but is a variant of rice that is eaten with side dishes. On the island of Java there are two types of fried rice; the Sundanesegagrak fried rice is savory, and the Javanese one tends to be sweet.Sekul goreng mentioned in Serat Centhini is the closest to the Sundanese version.[33]
Writer Fadly Rahman from Padjajaran University claimed that there is no historical evidence that proves thatnasi goreng is native to Indonesia, and suggested another theory besides Chinese influence: thatnasi goreng was actually inspired by a Middle Eastern dish calledpilaf, which is rice cooked in seasoned broth.[34] A particular variant,Betawi-stylenasi goreng kambing (goat fried rice), usesmutton orgoat meat (traditionally favoured byArab Indonesians), rich spices andminyak samin (ghee), all typical ingredients used in the preparation of Middle-eastern pilaf.[35]
By the 19th century, colonial-era records described fried rice as part of the daily diet inJavanese andMalay households. Its popularity was linked to practicality: leftover rice could be quickly transformed into a complete meal, often supplemented with eggs, small amounts of meat orsalted fish.[36] By the early 20th century, Dutch–Indonesian cookbooks included recipes fornasi goreng, indicating its integration into both local and colonial kitchens.
Nasi goreng was considered as part of the Indies culture during the colonial period. The mention ofnasi goreng appears in colonial literature ofDutch East Indies, such as in theStudent Hidjo by Marco Kartodikoromo, a serial story published inSinar Hindia newspaper in 1918.[23] It was mentioned in a 1925 Dutch cookbookGroot Nieuw Volledig Oost Indisch Kookboek.[37] Trade between the Netherlands and the Dutch East Indies during that time has increased the popularity of Indonesian-stylenasi goreng to the world.[38]
The colonial period introduced new dynamics to the development of fried rice in Southeast Asia. European powers such as thePortuguese,Dutch andBritish dominated spice and commodity trade in the region, indirectly influencing local cuisines. Fried rice itself, however, remained primarily a Chinese culinary tradition. The wider circulation of seasonings such as soy sauce, chilli, pepper and nutmeg helped shape regional adaptations, particularlynasi goreng.[39]
In theDutch East Indies, recipes fornasi goreng appeared in late 19th- and early 20th-century cookbooks compiled for European households, while inBritish Malaya and theStraits Settlements, similar preparations were noted across Malay, Chinese and Indian Muslim communities. Despite these colonial-era records, fried rice continued to be prepared in domestic kitchens, sold by street vendors and consumed across social classes, underscoring its role as an integral part of local food culture.[40][41]
During this period,nasi goreng also spread beyond Southeast Asia with colonial migration and trade, introduced toSri Lanka by theSri Lankan Malay community, to theNetherlands byIndo-Dutch migrants and toSuriname byJavanese-Surinamese settlers, where it became incorporated into local culinary traditions.
During theIndonesian struggle for independence,nasi goreng was served as thesahur meal whenSukarno,Mohammad Hatta andAhmad Soebardjo drafted theproclamation text, in the early morning before dawn of 17 August 1945, atthe residence of a high-ranking Japanese naval officer,Admiral Maeda. At that time, the formulation of the proclamation text coincided with the Muslim fasting month ofRamadan.[42]
After the independence of Indonesia,nasi goreng was popularly considered as a national dish, albeit unofficial.[23][43] Its simplicity and versatility has contributed to its popularity and made it as a staple among Indonesian households—colloquially considered as the most "democratic" dish since the absence of an exact and rigid recipe has allowed people to do anything they want with it.[44]
Nasi goreng that is commonly consumed daily in Indonesian households were considered as the quintessential dish that represents an Indonesian family. It is in the menu, introduced, offered, and served in Indonesian Theater Restaurant within the Indonesian pavilion at the1964 New York World's Fair.Howard Palfrey Jones, the US ambassador to Indonesia during the last years ofSukarno's reign in the mid-1960s, in his memoir "Indonesia: The Possible Dream", said that he likednasi goreng. He described his fondness fornasi goreng cooked by Hartini, one of Sukarno's wives, and praised it as the most deliciousnasi goreng he ever tasted.[23]
In 2018,nasi goreng was officially recognized by the Indonesian government as one of the country'snational dishes along with four others:soto,sate,rendang, andgado-gado.[6]
InIndonesian politics parlance,nasi goreng is colloquially known as a dish served forlobbying or diplomacy among Indonesian politicians. Known asdiplomasi nasi goreng (nasi goreng diplomacy) orpolitik nasi goreng (nasi goreng politics), the term was popularised byMegawati Sukarnoputri that entertainPrabowo Subianto and served himnasi goreng back in July 2019. Megawati said: "Fortunately for women politicians, there is a tool to melt men's hearts, which is called "nasi goreng politics", which turns out to be effective", after she met Prabowo.[45]
During the 20th century,nasi goreng expanded beyond its role as a household and street food to become one of the most recognisable dishes ofMaritime Southeast Asia. Across the region it developed numerous distinctive variants: in Indonesia and Malaysia it was promoted as anational dish with countless local styles;[46][15] in Singapore it enteredhawker culture, shaped by Malay, Indian Muslim and Chinese influences;[47] while in Brunei and southern Thailand it was prepared with regional ingredients such as seafood,sambal belacan and local chilli pastes.
As global interest in Asian cuisines grew in the early 21st century,nasi goreng emerged in food surveys and culinary publications as a prominent regional dish. It has also been featured in tourism promotion by Indonesia, Malaysia and Singapore, where it is presented as part of national food heritage. Beyond its regional diversity, nasi goreng has come to be regarded as one of the defining rice dishes of Southeast Asia.
Nasi goreng is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavour.[48]Nasi goreng is traditionally served at home for breakfast and it is traditionally made out of leftover rice from the night before. The texture of leftover cooked rice is considered more suitable fornasi goreng than that of freshly cooked rice which may be too moist and soft to withstand frying in a wok.
Other than cooked rice,nasi goreng consists of at least three components; ingredients (e.g. egg, shrimp, meat, cooking oil),bumbu spice or seasoning (e.g. garlic, shallot, salt, chili pepper) and condiments (e.g.bawang goreng,krupuk,acar pickles, slices of fresh cucumber and tomato). The combination of spices and ingredients in different ratios allows for the creation of a myriad of flavours.[49]
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Typical seasonings fornasi goreng include but are not limited to salt,chilli pepper,spring onions,turmeric,palm sugar,bumbu paste made from ground garlic and onion or shallot,kecap manis (sweet soy sauce), shrimp paste,black pepper,fish sauce, powdered broth and so on.Eggs may be scrambled into the rice during the cooking process, or served as accompaniments in the form ofsunny side up eggs,omelettes and boiled eggs. Scraps of leftovers from a prepared dish, perhaps chicken or beef pieces, may also be used.[50]
Nasi goreng often adds condiments or garnishes as add-ons. Fried shallot and traditional crackers are often sprinkled upon to give crispy texture, slices ofcucumber and tomato for garnishing and to give freshness in an otherwise oily dish, a friedegg is often placed on top of the dish to add savouriness, while chili paste is to add the zesty spiciness according to one's preference. Some common condiments are:
There is no single defined recipe fornasi goreng, as every fried rice dish with certain mixtures, additions, ingredients and toppings could lead to another recipe ofnasi goreng.[51] There is an innumerable variety of fried rice recipes described asnasi goreng in the nations of Brunei, Indonesia, Malaysia and Singapore. While many versions are perceived as regionally specific, some recipes share common elements that transcends regional and national boundaries: examples include the use of the termkampung ("village" in Indonesian and Malay), shrimp paste (terasi in Indonesian,belacan in Malay), chilli-basedsambal relishes,salted fish and the technique of wrapping fried rice in an omelette.
According to Dwi Larasatie, an Indonesian culinary expert from theGadjah Mada University,[52] there are 104 types ofnasi goreng found throughout Indonesia.[53] All of them are different because they have special spices that characterise the region. Of that 104nasi goreng variants are classified into three groups;nasi goreng whose origins can be clearly known (36 types), then some developednasi goreng because it cannot be traced to the area of origin (59 types). Java has 20 variants ofnasi goreng spread from the west to the east. For example,nasi goreng Betawi,nasi goreng Sunda,nasi goreng Jawa,nasi goreng Semarangan,nasi goreng Jawa Timuran, etc.[53] There are 9 types ofnasi goreng whose basic ingredients are not only rice, but also contains additional mixture such as noodles, barley, corn, etc.[54]
In most parts of Indonesia,nasi goreng is cooked with ample amounts ofkecap manis (sweet soy sauce) that creates a golden brownish colour and the flavour is mildly sweet.[16] A typical preparation ofnasi goreng may involvestir frying rice in a small amount ofcooking oil ormargarine; seasoned with an ample amount ofkecap manis and groundshrimp paste and cooked with other ingredients, particularly eggs andchicken. However, in other places such as Eastern Indonesia (Sulawesi andMaluku), the sweet soy sauce is usually absent and is replaced by bottled tomato and chili sauce, creating reddish-colourednasi goreng. This variant is callednasi goreng merah (red fried rice) ornasi goreng Makassar after theSouth Sulawesi capital. Some variants ofnasi goreng, such as salted fish orteri Medan (Medan'sanchovy)nasi goreng, do not usekecap manis at all, creating a lighter colour similar to Chinese fried rice or Japanesechahan.
The basic ingredients ofnasi goreng are rice and sliced or groundbumbu (spices) mixture ofshallot, garlic, pepper, salt, tomato ketchup,sambal or chili sauce and usually sweet soy sauce. Some variants may addsaus tiram (oyster sauce),ang-ciu (Chinese cooking red wine),kecap ikan (fish sauce), orkecap inggris (likeWorcestershire sauce). Typically in Indonesian households, the ingredients ofnasi goreng prepared for daily breakfast consist of leftovers of the previous day's meals preserved in the refrigerator, with fresh vegetables and eggs added.
Indonesians also called foreign versions of fried rice simply asnasi goreng, thusnasi goreng Hongkong andnasi goreng Tionghoa/China refer to Chinese fried rice, whilenasi goreng Jepang refer toyakimeshi orchahan.[55]
Nasi goreng is firmly embedded in the food cultures of Malaysia, Singapore, Brunei and southern Thailand, where it is sold in roadside stalls,mamak eateries,kopitiams and restaurants, as well as being a common household meal. Preparations typically use pre-cooked rice stir-fried with soy sauce, shallots, garlic and chilli, with additions such as egg, chicken, seafood, or vegetables. The use ofbelacan (fermented shrimp paste) is a distinctive feature of many regional versions.[56]
A wide range of variants is documented in Malaysia.Nasi goreng kampung, prepared with anchovies and water spinach, andnasi goreng belacan, seasoned with shrimp paste, are longstanding favourites. Other examples include nasi goreng kunyit with turmeric,nasi goreng Pattaya wrapped in anomelette andnasi goreng USA, combining chicken, prawns and squid.[57][58]Indian Muslim influence is evident innasi goreng mamak, which incorporates curry spices and differs in seasoning from Malay or Chinese versions.
Across the region, local adaptations reflect the versatility of the dish. Singaporeanhawker centres feature sambal-based recipes from Malay vendors, spicier preparations served with fried meats or curries from Indian Muslim stalls and soy-sauce-based styles from Chinese stalls. In Brunei, notable forms includenasi goreng belutak, made with a traditional beef sausage,nasi goreng pulau Brunei (“floating fried rice”) and adaptations using corned beef or seasonal fruits such asbuah dabai (Borneo olive). In southern Thailand, particularly in the Malay-speaking provinces ofPattani,Yala andNarathiwat,nasi goreng is integrated intolocal Malay food traditions, typically prepared with stronger spices and often served with accompaniments such as fried chicken, cucumber or pickled vegetables.
Nasi goreng (Sinhala:නාසි ගොරේන්) is adopted intoSri Lankan cuisine through cultural influences from theSri Lankan Malays.[59] The preparation ofNasi Goreng typically involves day-old rice sautéed with a mixture of soy sauce and oyster sauce, along with aromatics such as ginger, garlic and shallots. It is commonly enhanced with proteins, including shrimp, chicken, or eggs and may be garnished with fried eggs and fresh vegetables.[59]
Nasi goreng is a popular fried rice dish inSuriname, influenced byJavanese culinary traditions. In Surinamese context, the term"nasi" alone often refers to fried rice dishes, differing from Indonesia, where"nasi goreng" specifically means fried rice.[60]
Surinamese nasi is typically served with a mix of meats, such asmoksi meti (a combination ofroasted meats) or roasted chicken, which originates fromChinese-Surinamese cuisine. It is often garnished with strips of friedegg omelet and accompanied by sides such asatjar (pickled vegetables)[61] andbakabana (fried plantain).[60] Unlike the Indonesian version, where fried rice is commonly cooked together with the meat, in Suriname, the meat is typically prepared separately and added to complement the meal.[62]
The dish exemplifies a fusion of cultural influences resulting from the historical migration ofJavanese people to Suriname during theDutch colonial period, who introduced their culinary traditions.[63] Although originating from Indonesian migrants, the version ofnasi goreng in Suriname has evolved over time to incorporatelocal flavors and variations in herbs and spices. For example, soy sauce is often used to enhance the flavor and color of the rice, although some recipes may replace it with tomato paste. This adaptability in preparation allows for diverse variations that reflect personal or regional preferences.
In the Netherlands, Indonesian cuisine is common due to the historicalcolonial ties with Indonesia.Indo-Dutch andIndonesians cater Indonesian food both in restaurants and as take-away. Also, take-away versions ofnasi goreng[64] are plentiful intoko Asian grocery shop and supermarkets.[14] Supermarkets also commonly carry several brands of spice mix fornasi goreng, along withkrupuk and other Indonesian cooking supplies.
Chinese take-aways and restaurants have also adaptednasi goreng, plus a selection of other Indonesian dishes, but spice them Cantonese style. InFlanders, the namenasi goreng is often used for any Asian style of fried rice. Distinctive version ofnasi goreng has been developed, such as Javanese-Suriname version of the dish.[13] In the Netherlands,nasi goreng has been developed into a snack callednasischijf (Dutch for "nasi disk"), it is a Dutch deep-fried fast food, consisting ofnasi goreng inside a crust of breadcrumbs.
A typical type ofnasi goreng, created in the Dutch Indies byIndo-Dutch orDutch[65] and still eaten in The Netherlands today is made with butter and bacon or other types of pork at its base.
Nasi goreng can be eaten at any time of day and many Indonesians, Malaysians and Singaporeans eatnasi goreng for breakfast whether at home or at dining establishments.[24] As a main meal,nasi goreng may be accompanied by additional items such as afried egg,ayam goreng (fried chicken),satay, vegetables, seafood dishes such as fried shrimp or fish andkerupuk crackers.[66]
Nasi goreng is a popular staple served bystreet vendors, inwarungs and also by travelling night hawkers that frequent residential neighbourhoods with their wheeled carts.[24] When accompanied by a fried egg, it is sometimes callednasi goreng istimewa (special fried rice).[67]Nasi goreng is usually cooked to order for each serving, since the cook usually asks the client their preference on the degree of spiciness: mild, medium, hot or extra hot. The spiciness corresponds to the amount ofsambal or chili pepper paste used. The cook might also ask how the client would like their egg done: mixed into nasi goreng or fried separately astelur mata sapi orceplok (fried whole egg) or astelur dadar (omelette). Nevertheless, some popularnasi gorengwarung or food stalls may prepare in bulk due to large demand.
In manywarungs (street stalls) in Indonesia,nasi goreng is often sold together withbakmi goreng (fried noodles),kwetiau goreng andmie rebus (noodle soup).
Nasi goreng is a popular dish in restaurants. In Indonesia there are restaurant chains that specialise at servingnasi goreng.[68][69]
Some seasoning brands sold in Indonesian supermarkets offer"bumbu nasi goreng", an instantnasi gorengseasoning paste to be applied upon frying leftover rice.[70] Convenience store outlets in Indonesia also offering prepackage frozenmicrowave-heatednasi goreng take away.[71]
