Dish · indonesian
Nasi Goreng
Day-old rice fried hard with kecap manis, egg, chili, and chicken until the grains separate and darken, usually topped with a fried egg.
Where it comes from
The dish grew out of a practical need to use leftover rice, and kecap manis, sweet soy sauce brought by Chinese traders and adapted locally, became the ingredient that sets it apart from other fried rice dishes in the region.
What cooks argue about
Cooks argue over the rice: day-old and chilled fries drier and separates better, while fresh warm rice clumps and turns gummy under the same heat, a difference that shows immediately in the pan.
Nobody has published a nasi goreng recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.