From Breakfast to Midnight: Nasi Goreng Anytime, Anywhere

If Thailand has Khao Pad, Japan has Omurice, and Korea has Bokkeum-bap, then Indonesia has Nasi Goreng (fried rice). It is one of my favourite meals, especially Nasi Goreng Kampung and Nasi Goreng Cakalang with spicy kick, extra kerupuk (Indonesian crackers), and cucumber pickles. So delicious!

What is Nasi Goreng?

Nasi goreng is cooked rice stir-fried in a little oil and seasoned with garlic, shallots, and soy sauce and the other additional ingredients from chicken, shredded cakalang, egg, to vegetables. It’s very flexible.

In Indonesia, Nasi Goreng is typically served with cayenne peppers, kerupuk, and cucumber pickles (acar timun). There are so many varieties depending on the ingedients. There are Nasi Goreng Kampung (simple version with basic seasoning), Nasi Goreng Cakalang (with shredded skipjack), nasi goreng terasi (using shrimp paste/terasi for a bold aroma), Beef Nasi Goreng, seafood version, and many more.

Nasi Goreng was originally created to avoid wasting leftover rice. People fried day-old rice with available ingredients to make a fresh and tasty dish. That explains why many Indonesian moms used to cook Nasi Goreng for breakfast, using last night’s rice from the refrigerator, hahaha.

Why Nasi Goreng to be the famous food in Indonesia?

Besides its delicious flavour, Nasi Goreng is loved because it easy to prepare with simple and flexible ingredients. It also can be found everywhere, from street stalls to restaurants. The last but not least, nasi goreng fits any time, breakfast, late-night supper or whenever.

Which is Better: Street Vendor or Home Cooking?

In modern urban societies, the fast-paced lifestyle has encouraged many people to choose nasi goreng from street vendors instead of cooking at home because it is extremely time-efficient. Individuals who work long hours often have little energy left to prepare dinner, and buying a portion of nasi goreng on their way home is far more convenient. Additionally, street food vendors usually specialise in one or two dishes, which means the quality and taste can be consistently appealing. For many people, this is preferable to cooking a meal that may not turn out well.