Nasi Goreng – Indonesian Street Food Classic

Nasi goreng is Indonesia’s iconic fried rice dish, loved for its bold flavor and irresistible aroma. The name itself is simple and descriptive: “nasi” means rice, and “goreng” means fried—so it literally translates to “fried rice.”

What sets nasi goreng apart from other fried rice dishes is its use of bumbu, a fragrant spice paste that gives the rice its deep, savory character. Combined with sweet soy sauce (kecap manis), garlic, chilies, and a touch of shrimp paste, the result is a dish that is rich, slightly sweet, spicy, and full of umami.

Traditionally made with leftover rice and quickly stir-fried in a hot wok, nasi goreng is both practical and deeply flavorful. It’s a staple of Indonesian home cooking as well as street food, often served with simple garnishes like cucumber, fried shallots, and a fried egg on top.

With a good bumbu as your base, nasi goreng becomes more than just fried rice—it becomes a dish with true Indonesian character.

Ingredients (for 2–3 servings)

• Bumbu Dasar Merah (Red Aromatic Base)

For the fried rice

• 3 cups cooked rice (preferably cold, day-old rice)
• 2 tbsp vegetable oil
• 1 egg (optional)
• 2 scallions, chopped
• 50g cooked chicken or shrimp (optional)
• Salt to taste

To serve (optional)

• Sliced cucumber
• Tomato wedges
• Fried shallots
• Krupuk (Indonesian crackers)
• Sunny egg

Cookware we used for this recipe

• Enameled Cast Iron Balti Dish

Instructions

1. Make the bumbu

2. Cook the fried rice

1. Heat oil in a wok over medium heat.
2. Sauté the bumbu in cooking oil until fragrant (3–5 minutes).
3. Push bumbu to the side, scramble the egg in the same pan (if using).
4. Add the rice, breaking up any clumps. Stir-fry to combine with the bumbu evenly.
5. Add chicken/shrimp and scallions, mix thoroughly.
6. Season with sweet soy sauce (kecap manis) and salt to taste. Cook another 2–3 minutes until rice is well-coated and slightly caramelized.
7. (Optional) Top the Nasi Goreng with a sunny egg, extra shrimps, and scallions.

3. Serve

• Plate the nasi goreng and garnish with cucumber, tomato, fried shallots, and krupuk.