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Nasi goreng (English pronunciation: ), (Indonesian and Malay language for 'fried rice') is a rice dish typically prepared with pre-cooked rice stir-fried in a small amount of cooking oil or margarine and seasoned with ingredients such as sweet soy sauce, shallots, garlic, ground shrimp paste, tamarind and Chili pepper. 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 emigration and Fusion cuisine. 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 language, the dish is sometimes described as Indonesian or Malaysian fried rice, reflecting its prominence and cultural significance in these national cuisines.
It is unclear when the people of present-day Indonesia began to adopt the practice of cooking fried rice. The trade between China and the Indonesian archipelago flourished from the era of Srivijaya around the 10th century and intensified in the Majapahit era around the 15th century. By that time Chinese immigrants had begun to settle in the archipelago, bringing along with them their culture and cuisine. Chinese people usually favor freshly cooked hot food, and it is taboo to throw away uneaten foodstuffs in their culture. 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, 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.
Beyond temporary traders, long-term Emigration from southern China brought large numbers of Hoklo people, Cantonese people, Hakka people and Teochew people to South-East Asia between the 10th and 19th centuries. These communities established themselves in major Port and trading centres such as Jakarta (modern Jakarta), Semarang, Medan, Malacca City, 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 Chinatown, built temples and maintained strong culinary traditions.
Among the dishes they introduced were fried rice, Noodle, Dumpling and stir-fried vegetables, all prepared with techniques familiar from southern China. 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.
Writer Fadly Rahman from Padjajaran University claimed that there is no historical evidence that proves that nasi goreng is native to Indonesia, and suggested another theory besides Chinese influence: that nasi goreng was actually inspired by a Middle Eastern dish called pilaf, which is rice cooked in seasoned broth. A particular variant, Betawi cuisine-style nasi goreng kambing (goat fried rice), uses mutton or goat meat (traditionally favoured by Arab Indonesians), rich spices and minyak samin (ghee), all typical ingredients used in the preparation of Middle-eastern pilaf.
By the 19th century, colonial-era records described fried rice as part of the daily diet in Javanese culture 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. By the early 20th century, Dutch–Indonesian cookbooks included recipes for nasi goreng, indicating its integration into both local and colonial kitchens.
The colonial period introduced new dynamics to the development of fried rice in Southeast Asia. European powers such as the Portuguese, Dutch and British Empire 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.
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.
During this period, nasi goreng also spread beyond Southeast Asia with colonial migration and trade, introduced to Dutch Ceylon by the Sri Lankan Malay community, to the Netherlands by Indo people migrants and to Suriname by Javanese-Surinamese settlers, where it became incorporated into local culinary traditions.
After the independence of Indonesia, nasi goreng was popularly considered as a national dish, albeit unofficial. 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.
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 the 1964 New York World's Fair. Howard Palfrey Jones, the US ambassador to Indonesia during the last years of Sukarno's reign in the mid-1960s, in his memoir "Indonesia: The Possible Dream", said that he liked nasi goreng. He described his fondness for nasi goreng cooked by Hartini, one of Sukarno's wives, and praised it as the most delicious nasi goreng he ever tasted.
In 2018, nasi goreng was officially recognized by the Indonesian government as one of the country's national dishes along with four others: soto, Satay, rendang, and gado-gado.
In Indonesian politics parlance, nasi goreng is colloquially known as a dish served for lobbying or diplomacy among Indonesian politicians. Known as diplomasi nasi goreng ( nasi goreng diplomacy) or politik nasi goreng ( nasi goreng politics), the term was popularised by Megawati Sukarnoputri that entertain Prabowo Subianto and served him nasi 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.
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; in Singapore it entered Hawker centre, shaped by Malay, Indian Muslim and Chinese influences; while in Brunei and southern Thailand it was prepared with regional ingredients such as seafood, Sambal 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.
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.
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. 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 Islands), 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 Makassar. 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.
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. Mamak people 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 centre 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 province, Yala province and Narathiwat, nasi goreng is integrated into Thai Malays, typically prepared with stronger spices and often served with accompaniments such as fried chicken, cucumber or pickled vegetables.
Surinamese nasi is typically served with a mix of meats, such as moksi meti (a combination of Roasting) or roasted chicken, which originates from Chinese-Surinamese cuisine. It is often garnished with strips of fried Omelette and accompanied by sides such as atjar (acar) and bakabana (fried plantain). 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.
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. 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.
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. In the Netherlands, nasi goreng has been developed into a snack called nasischijf (Dutch language 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 people or Dutch people and still eaten in The Netherlands today is made with butter and bacon or other types of pork at its base.
In many warungs (street stalls) in Indonesia, nasi goreng is often sold together with mie goreng (fried noodles), kwetiau goreng and mie rebus (noodle soup).
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