Fried Rice

Nasi Goreng

Preparation info
    • Difficulty


Appears in

By Sri Owen

Published 1994

  • About

Like satay, this is one of the better-known Indonesian dishes, although it originated in China and, within Indonesia, has always been associated with the Dutch and the rijsttafel. There are right and wrong ways of making nasi goreng. A bad one is oily, and comes to the table cold or lukewarm, garnished only with a leathery fried egg. This is the kind of thing that gets Indonesian food a bad name. A good nasi goreng is light, hot, the grains moist but separate and quite fluffy, the garnish f