Nasi Goreng
Definition
Nasi Goreng refers to Indonesian-style fried rice and the seasoning used to flavor it. The dish is famously adaptable—cooks often use leftover rice and whatever proteins or vegetables are on hand.
Origin & Context
Originating in Indonesia and popular across Southeast Asia, Nasi Goreng highlights wok-fried day-old rice seasoned with aromatics and spices. Variations abound from household to household and vendor to vendor.
Composition (Ingredients)
Onion, Turmeric, Garlic, Chili, Ginger.
Allergen Information
May contain traces of CELERY and MUSTARD.
Flavor Profile
Earthy turmeric and warm ginger form the backbone, with savory onion and garlic providing depth. Chili adds gentle to moderate heat for a balanced, aromatic profile.
Culinary Uses
- Classic fried rice with eggs, chicken, shrimp or tofu
- Seasoning for vegetable fried rice (carrot, peas, scallions)
- Finishing sprinkle to boost aroma before serving
- Base for quick stir-fried noodle or grain dishes
Dosage & Tips
Start with 1–2 teaspoons per 4 servings of rice. For deeper flavor, bloom the seasoning briefly in a little oil in the wok, then add rice. Day-old, cold rice fries best; season with salt or soy sauce to taste.
Storage
Store airtight in a cool, dry place away from light. Use within 12 months for best aroma.
FAQ
Is Nasi Goreng very hot?
Typically mildly to moderately spicy; adjust chili to taste.
Can I add it at the end?
Yes—sprinkling before serving boosts aroma. Blooming early in oil gives deeper flavor.
What rice works best?
Day-old, chilled long-grain rice separates well and fries evenly.