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Nasi goreng

From Wikipedia, the free encyclopedia

Nasi goreng
Nasi goreng – fried rice with krupuk/keropok (traditional cracker), fish and pickles.
Alternative namesIndonesian fried rice (English)[1][2]
Malaysian fried rice (English)[3][4][5]
CourseMain course
Region or stateNationwide in Indonesia, Malaysia, Singapore and Brunei; also popular in Southern Thailand, Sri Lanka, Suriname and the Netherlands
Associated cuisineIndonesia,[6] Malaysia, Brunei and Singapore
Created byPeranakan Chinese in Maritime Southeast Asia
Main ingredientsFried rice with meats, vegetables and spices, usually seasoned with sweet soy sauce
VariationsRich variations across the respective region
  •  Cookbook: Nasi goreng
  •  
     Media: Nasi goreng

Nasi goreng (English pronunciation: /ˌnɑːsi ɡɒˈrɛŋ/), (Indonesian and Malay for 'fried rice')[7][8] is a Southeast Asian rice dish typically prepared with pre-cooked rice stir-fried in a small amount of oil or margarine and seasoned with ingredients such as sweet soy sauce, shallots, garlic, ground shrimp paste, tamarind and chilli. It is commonly served with additional ingredients, including egg, chicken, prawns and vegetables.

The dish is widely consumed across Maritime Southeast Asia, particularly in Indonesia, Malaysia, Singapore,[9] Brunei,[10] and southern Thailand, where it forms part of daily meals, street-food culture and festive cuisine. Nasi goreng is distinguished from other Asian fried rice recipes by its aromatic, smoky flavour, often derived from caramelised sweet soy sauce and powdered shrimp paste, and is generally spicier than Chinese-style fried rice.[11] Over time, many regional variations 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 as Sri Lanka, Suriname and the Netherlands, reflecting historical patterns of migration and culinary exchange.[12][13][14] It is regarded as a national dish of Indonesia,[6] while in Malaysia it is officially recognised as part of the country’s national culinary heritage.[15] In English, 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]

Etymology

[edit]

The term nasi goreng means "fried rice" in both the Indonesian and Malay languages.[18][19] The Cambridge English Dictionary describes nasi goreng as "an Indonesian rice dish with pieces of meat and vegetables added".[2] Collins English Dictionary defines it as "a dish, originating in Malaysia, consisting of rice fried with a selection of other ingredients".[3] The Oxford 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 as Singapore[21][22] and Brunei.[10]

History

[edit]
Stir-frying nasi goreng kambing (fried rice with goat meat) in bulk in Kebon Sirih, Central Jakarta, demonstrating the core wok technique used in fried rice preparation.

Origins in China

[edit]

Fried rice is generally believed to have originated in China during the Sui dynasty (589–618 CE), particularly in the city of Yangzhou. It was developed as a practical solution for using leftover rice, which would otherwise harden after cooling. By stir-frying day-old rice with oil, eggs, vegetables and small amounts of meat, households were able to create a new dish that was both flavourful and economical. [23][24]

The technique of stir-frying, known in Chinese as chǎo, was already a central feature of Chinese cooking.[25] By the early medieval period, stir-frying had become one of the most versatile methods of preparing quick meals, allowing ingredients to be cooked evenly and seasoned efficiently in a hot wok. Fried rice thus fit seamlessly into the established culinary repertoire, eventually becoming a common staple in many Chinese regional cuisines.

Over time, different variations of fried rice developed within China, particularly in southern regions such as Fujian and Guangdong, where rice was the dominant staple. These southern styles would later influence the kinds of fried rice that spread abroad through migration and trade, laying the foundation for adaptations in Southeast Asia.[26]

Introduction to Southeast Asia

[edit]
Chinese junks carried merchants and sailors across the South China Sea, spreading foodways such as fried rice

The expansion of Chinese maritime trade from the Tang dynasty (7th–10th centuries) established enduring connections between China and Southeast Asia. Chinese merchants, 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 of cultural exchange, where culinary practices merged with local religion, language and material culture.[24]

Within these exchanges, Chinese cooking 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.[26]

Chinese Migration and Culinary Influence

[edit]

Beyond temporary traders, long-term migration from southern China brought large numbers of Hokkien, Cantonese, Hakka and Teochew settlers to South-East Asia between the 10th and 19th centuries. These communities established themselves in major port cities and trading centres such as Batavia (modern Jakarta), Semarang, Medan, Malacca, Penang, Singapore, Bangkok, Saigon and Manila, others settled in smaller towns and rural areas, particularly in regions linked to agriculture, mining and riverine trade. These communities formed Chinatowns, built temples and maintained strong culinary traditions.[27]

Among the dishes they introduced were fried rice, noodles, dumplings and stir-fried vegetables, all prepared with techniques familiar from southern China.[26] Over time, these dishes began to be adopted 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.

Localisation of Fried Rice

[edit]
Thai Khao phat
Filipino Sinangag
Vietnamese Cơm Chiên
Burmese htamin gyaw
Regional adaptations of fried rice across Southeast Asia, illustrating Chinese culinary influence and localised development similar to nasi goreng.

As fried rice spread across South-East Asia, it was gradually localised into distinctive regional styles. Within the Malay Archipelago, it evolved into nasi goreng, which diverged from its Chinese antecedent through the use of local flavourings. Seasonings such as kecap manis (sweet soy sauce), sambal, terasi or belacan (shrimp paste), shallots and garlic gave the dish a darker colour, more pronounced aroma and a balance of sweet, savoury and spicy flavours. Variants developed in present-day Indonesia, Malaysia, Singapore, Brunei and southern Thailand, each incorporating regional ingredients and tastes while sharing a common identity under the name nasi goreng.[28][29]

By the 19th century, colonial-era records described fried rice as part of the daily diet in Javanese and Malay 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 or salted fish.[28] By the early 20th century, Dutch–Indonesian cookbooks included recipes for nasi goreng, indicating its integration into both local and colonial kitchens.

Elsewhere in South-East Asia, parallel adaptations developed. In Thailand, fried rice became khao phat, seasoned with fish sauce and served with accompaniments such as lime and cucumber. In the Philippines, it appeared as sinangag, a garlic-based fried rice commonly eaten at breakfast alongside eggs and cured meats. In Vietnam, cơm chiên often featured Chinese sausage and local herbs. While each variation reflected local tastes, in Indonesia and Malaysia nasi goreng became the most widespread and distinctive form, cutting across ethnic and social boundaries.

Colonial-Era Influence

[edit]
A 19th-century recipe for nasi goreng, from an Album amicorum of the Royal Library of the Netherlands

The colonial period introduced new dynamics to the development of fried rice in Southeast Asia. European powers such as the Portuguese, Dutch and British 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, particularly nasi goreng.[30]

In the Dutch East Indies, recipes for nasi goreng appeared in late 19th- and early 20th-century cookbooks compiled for European households, while in British Malaya and the Straits 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.[31][32]

During this period, nasi goreng also spread beyond Southeast Asia with colonial migration and trade, introduced to Sri Lanka by the Sri Lankan Malay community, to the Netherlands by Indo-Dutch migrants and to Suriname by Javanese-Surinamese settlers, where it became incorporated into local culinary traditions.

Modern Developments

[edit]

During the 20th century, nasi goreng expanded beyond its role as a household and street food to become one of the most recognisable dishes of Maritime Southeast Asia. Across the region it developed numerous distinctive variants: in Indonesia and Malaysia it was promoted as a national dish with countless local styles;[33][15] in Singapore it entered hawker culture, shaped by Malay, Indian Muslim and Chinese influences;[34] 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.

Culinary profile

[edit]

Nasi goreng is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavour.[35] 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 for nasi 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.[36]

Spice and seasonings

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Spice and seasonings for Javanese nasi goreng, including pepper, sugar, salt, bird's eye chili, shallot, garlic, candlenut, shrimp paste and sweet soy sauce

Typical seasonings for nasi 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 of sunny side up eggs, omelettes and boiled eggs. Scraps of leftovers from a prepared dish, perhaps chicken or beef pieces, may also be used.[37]

Condiments

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Nasi goreng often adds condiments or garnishes as add-ons. Fried shallot and traditional crackers are often sprinkled upon to give crispy texture, slices of cucumber and tomato for garnishing and to give freshness in an otherwise oily dish, a fried egg 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:

Variations

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See also: List of variations of nasi goreng
Nasi goreng breakfast in a hotel in Solo, Central Java, with papaya juice and Java black coffee.

There is no single defined recipe for nasi goreng, as every fried rice dish with certain mixtures, additions, ingredients and toppings could lead to another recipe of nasi goreng.[38] There is an innumerable variety of fried rice recipes described as nasi 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 term kampung ("village" in Indonesian and Malay), shrimp paste (terasi in Indonesian, belacan in Malay), chilli-based sambal relishes, salted fish and the technique of wrapping fried rice in an omelette.

Indonesia

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According to Dwi Larasatie, an Indonesian culinary expert from the Gadjah Mada University,[39] there are 104 types of nasi goreng found throughout Indonesia.[40] All of them are different because they have special spices that characterise the region. Of that 104 nasi goreng variants are classified into three groups; nasi goreng whose origins can be clearly known (36 types), then some developed nasi goreng because it cannot be traced to the area of origin (59 types). Java has 20 variants of nasi 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.[40] There are 9 types of nasi goreng whose basic ingredients are not only rice, but also contains additional mixture such as noodles, barley, corn, etc.[41]

In most parts of Indonesia, nasi goreng is cooked with ample amounts of kecap manis (sweet soy sauce) that creates a golden brownish colour and the flavour is mildly sweet.[16] A typical preparation of nasi goreng may involve stir frying rice in a small amount of cooking oil or margarine; seasoned with an ample amount of kecap manis and ground shrimp paste and cooked with other ingredients, particularly eggs and chicken. However, in other places such as Eastern Indonesia (Sulawesi and Maluku), the sweet soy sauce is usually absent and is replaced by bottled tomato and chili sauce, creating reddish-coloured nasi goreng. This variant is called nasi goreng merah (red fried rice) or nasi goreng Makassar after the South Sulawesi capital. Some variants of nasi goreng, such as salted fish or teri Medan (Medan's anchovy) nasi goreng, do not use kecap manis at all, creating a lighter colour similar to Chinese fried rice or Japanese chahan.

The basic ingredients of nasi goreng are rice and sliced or ground bumbu (spices) mixture of shallot, garlic, pepper, salt, tomato ketchup, sambal or chili sauce and usually sweet soy sauce. Some variants may add saus tiram (oyster sauce), ang-ciu (Chinese cooking red wine), kecap ikan (fish sauce), or kecap inggris (like Worcestershire sauce). Typically in Indonesian households, the ingredients of nasi 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 as nasi goreng, thus nasi goreng Hongkong and nasi goreng Tionghoa/China refer to Chinese fried rice, while nasi goreng Jepang refer to yakimeshi or chahan.[42]

Brunei, Malaysia, Singapore and southern Thailand

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A plate of nasi goreng kampung, one of the popular renditions of nasi goreng in Malaysia

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 of belacan (fermented shrimp paste) is a distinctive feature of many regional versions.[43]

A wide range of variants is documented in Malaysia. Nasi goreng kampung, prepared with anchovies and water spinach, and nasi goreng belacan, seasoned with shrimp paste, are longstanding favourites. Other examples include nasi goreng kunyit with turmeric, nasi goreng Pattaya wrapped in an omelette and nasi goreng USA, combining chicken, prawns and squid.[44][45][44] Indian Muslim influence is evident in nasi 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. Singaporean hawker 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 include nasi goreng belutak, made with a traditional beef sausage, nasi goreng pulau Brunei (“floating fried rice”) and adaptations using corned beef or seasonal fruits such as buah dabai (Borneo olive). In southern Thailand, particularly in the Malay-speaking provinces of Pattani, Yala and Narathiwat, nasi goreng is integrated into local Malay food traditions, typically prepared with stronger spices and often served with accompaniments such as fried chicken, cucumber or pickled vegetables.

Sri Lanka

[edit]
Sri Lankan nasi goreng served with a fried egg

Nasi goreng (Sinhala: නාසි ගොරේන්) is adopted into Sri Lankan cuisine through cultural influences from the Sri Lankan Malays.[46] The preparation of Nasi 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.[46]

Suriname

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Nasi goreng is a popular fried rice dish in Suriname, influenced by Javanese 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.[47]

Surinamese nasi

Surinamese nasi is typically served with a mix of meats, such as moksi meti (a combination of roasted meats) or roasted chicken, which originates from Chinese-Surinamese cuisine. It is often garnished with strips of fried egg omelet and accompanied by sides such as atjar (pickled vegetables)[48] and bakabana (fried plantain).[47] 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.[49]

The dish exemplifies a fusion of cultural influences resulting from the historical migration of Javanese people to Suriname during the Dutch colonial period, who introduced their culinary traditions.[50] Although originating from Indonesian migrants, the version of nasi goreng in Suriname has evolved over time to incorporate local 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.

Netherlands

[edit]
Nasischijf, a popular Dutch snack made from nasi goreng, presented in a croquette-like form.

In the Netherlands, Indonesian cuisine is common due to the historical colonial ties with Indonesia. Indo-Dutch and Indonesians cater Indonesian food both in restaurants and as take-away. Also, take-away versions of nasi goreng[51] are plentiful in toko Asian grocery shop and supermarkets.[14] Supermarkets also commonly carry several brands of spice mix for nasi goreng, along with krupuk and other Indonesian cooking supplies.

Chinese take-aways and restaurants have also adapted nasi goreng, plus a selection of other Indonesian dishes, but spice them Cantonese style. In Flanders, the name nasi goreng is often used for any Asian style of fried rice. Distinctive version of nasi goreng has been developed, such as Javanese-Suriname version of the dish.[13] In the Netherlands, nasi goreng has been developed into a snack called nasischijf (Dutch for "nasi disk"), it is a Dutch deep-fried fast food, consisting of nasi goreng inside a crust of breadcrumbs.

A typical type of nasi goreng, created in the Dutch Indies by Indo-Dutch or Dutch[52] and still eaten in The Netherlands today is made with butter and bacon or other types of pork at its base.

Availability

[edit]
A street vendor cooking nasi goreng in his cart. The travelling night hawkers often frequenting Jakarta residential area.

Nasi goreng can be eaten at any time of day and many Indonesians, Malaysians and Singaporeans eat nasi goreng for breakfast whether at home or at dining establishments.[53] As a main meal, nasi goreng may be accompanied by additional items such as a fried egg, ayam goreng (fried chicken), satay, vegetables, seafood dishes such as fried shrimp or fish and kerupuk crackers.[54]

Street food

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Nasi goreng is a popular staple served by street vendors, in warungs and also by travelling night hawkers that frequent residential neighbourhoods with their wheeled carts.[53] When accompanied by a fried egg, it is sometimes called nasi goreng istimewa (special fried rice).[55] 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 of sambal 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 as telur mata sapi or ceplok (fried whole egg) or as telur dadar (omelette). Nevertheless, some popular nasi goreng warung or food stalls may prepare in bulk due to large demand.

In many warungs (street stalls) in Indonesia, nasi goreng is often sold together with bakmi goreng (fried noodles), kwetiau goreng and mie rebus (noodle soup).

Restaurant

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Nasi goreng is a popular dish in restaurants. In Indonesia there are restaurant chains that specialise at serving nasi goreng.[56][57]

Convenience store

[edit]

Some seasoning brands sold in Indonesian supermarkets offer "bumbu nasi goreng", an instant nasi goreng seasoning paste to be applied upon frying leftover rice.[58] Convenience store outlets in Indonesia also offering prepackage frozen microwave-heated nasi goreng take away.[59]

[edit]
  • The titular police division in the 2016 Japanese comedy series Tokyo Metropolitan Police Department, Nasi Goreng Division (警視庁 ナシゴレン課, Keishichou Nasi Goreng-ka) is named after the dish.
  • During their 2016 concert in Indonesia, the Australian band 5 Seconds of Summer dedicated a song inspired by the dish entitled "Nasi Goreng".[62]

See also

[edit]

References

[edit]
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  57. ^ Vega Aminkusumo (25 April 2014). "Resep : Nasi Goreng Dengan Bumbu Instan". vegaaminkusumo.com (in Indonesian). Archived from the original on 18 March 2017. Retrieved 17 March 2017.
  58. ^ Sri Wiyanti (14 September 2012). "7-Eleven diizinkan jual nasi goreng dan tahu campur". Merdeka.com (in Indonesian).
  59. ^ "Wieteke van Dort – Geef mij maar nasi goreng". Dutch Charts.
  60. ^ "World's 50 Most Delicious Foods". CNN. Archived from the original on 11 November 2012. Retrieved 9 September 2011.
  61. ^ Resty Armenia (5 March 2016). "Konser, Personel 5 Seconds of Summer Bikin Lagu 'Nasi Goreng'" (in Indonesian). CNN.
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