"The basic ingredients of nasi goreng are left over rice  from yesterday's meal 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 (Worcestershire sauce). The texture of left over cooked rice is considered as the most suitable type of rice  used for making nasi goreng rather than the freshly cooked, because the freshly cooked rice is too moist and too soft to make nasi goreng.

The condiments that are often  added to Nasi Goreng are Krupuk or crackers, all varieties of crackers can be used like shrimp cracker, or the most traditional one; it looks brittle and white color, sometimes being called as Krupuk Kampung. Acar or pickles is also used as a condiment in Nasi Goreng. Acar is made from vinegar preserved cucumber, shallots, carrot, and small chillies. Moreover, Indonesian people  sometimes use Sambal in their Nasi Goreng. Sambal is a kind of traditional chillie sauce. Last but not least, is of course egg. Nasi Goreng is considered  Nasi Goreng Special if egg is used, whether as omelet, scrambled or fried.

The most popular Nasi Goreng that are usually seen on menus:
  • Nasi goreng ayam: the most common nasi goreng with chicken, spices and sweet soy sauce, the color is golden brown
  • Nasi goreng istimewa: special nasi goreng, usually refer to nasi goreng ayam with addition of fried eggs topping
  • Nasi goreng pete: nasi goreng with green stinky beans, the combo variation of nasi goreng kambing-pete is also popular
  • Nasi goreng sea food: nasi goreng with seafood such as cuttlefish, prawns, shellfish and fish
  • Nasi goreng ikan asin: nasi goreng with salted fish usually without sweet soy sauce, as the result the color is paler than regular nasi goreng
  • Nasi goreng teri Medan: nasi goreng with salted anchovy, specialty of Medan, North Sumatra
  • Nasi goreng Aceh: Aceh style spicy shrimp nasi goreng
  • Nasi goreng Magelangan: Central Javanese Magelang style of chicken nasi goreng mixed with noodles, it can be considered as the crossover between nasi goreng and mie goreng
  • Nasi goreng Hongkong: nasi goreng Hongkong style, more closely related to Chinese fried rice and similar to Japanese Chahan (Yakimeshi)
Nasi goreng is considered as a dish that knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung or food stall, travelling night hawker's cart; eaten on porcelain in restaurants, or constructed at the buffet tables of  dinner parties. In other word, Nasi goreng is an “All Class” menu item that will always be part of the occassion."



  • 30 ml (2 tablespoons) vegetable oil
  • 3 eggs, beaten
  • 1 zucchini, chopped
  • 1 carrot, chopped
  • 8 green onions, sliced
  • 1 clove garlic, crushed
  • 480 ml (2 cups) cooked rice
  • 500 gm (1 lb) cooked prawns
  • 30 ml (2 tablespoons) dark soy sauce
  • 30 ml (2 tablespoons) ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sweet chillie sauce
  • 30 ml (2 tablespoons) fresh chives, chopped


  1. Heat half of the oil in a skillet over medium heat.
  2. Swirl the beaten egg into the pan so that it coats the surface.
  3. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side.
  4. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
  5. Heat the remaining oil in a skillet or wok over medium-high heat. When hot, add the zucchini, carrot, and green onions.
  6. Stir fry for three minutes. Add the garlic, rice, prawns, soy sauce, ketchup, sugar, sesame oil, and chili sauce; stir thoroughly.
  7. Serve immediately, topped with the egg strips and chopped chive.