Nasi goreng

Nasi goreng (English pronunciation: /ˌnɑːsi ɡɒˈrɛŋ/), (Indonesian and Malay for 'fried rice') 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, Brunei, 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. 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. It is regarded as a national dish of Indonesia, while in Malaysia it is officially recognised as part of the country’s national culinary heritage. In English, the dish is sometimes described as Indonesian or Malaysian fried rice, reflecting its prominence and cultural significance in these national cuisines.