Nasi Goreng

Indonesia’s national dish

Nasi goreng (nasi = rice, goreng = fried) is so central to Indonesian food culture that it’s eaten at any time of day — breakfast, lunch, dinner, or midnight snack. It’s the definitive use of leftover rice and is made in countless household and street-stall variants.

CNN Travel placed nasi goreng second on its 2011 “World’s 50 Best Foods” list.

Kecap manis

The defining ingredient is kecap manis — Indonesian sweet soy sauce — a thick, syrupy, palm-sugar-sweetened soy sauce with no direct substitute. It’s darker and far sweeter than Chinese or Japanese soy sauce. It gives nasi goreng its characteristic dark colour and caramelised flavour.

The technique

Day-old rice is essential — freshly cooked rice is too wet and clumps in the wok. The rice must be stir-fried over very high heat with the sambal base until dry and slightly charred. In street-stall cooking (warung), the wok hei (breath of the wok) from a powerful burner is irreplaceable.

The fried egg

A sunny-side-up fried egg, crispy at the edges, soft yolk, is placed on top of every serving — it’s not optional, it’s structural. The yolk breaks and enriches the rice when mixed.

Accompaniments

Prawn crackers (krupuk), acar (pickled vegetables), and sliced tomato and cucumber are standard side components.