Growing up in Malaysia, fried rice or nasi goreng (nasi = rice, goreng = fried) meant that there was leftover rice in the fridge, and my mum had to dish out one of her many fried rice recipes to prevent food waste. The result, however, was a quick and delicious comfort meal that usually consisted of basic ingredients such as garlic, onions, shallots, vegetables like green peas and carrots, eggs, sweet soy sauce, spices, bird’s eye chili peppers, and cooking oil.

I still love the many fried rice recipes that my mom makes, but this humble dish, which is usually comprised of leftover ingredients, has a history dating back to the 10th century. Regional influences, migration, colonialism, and the global food fusion culture of the 21st century have given birth to a wide array of nasi goreng recipes.

History

Trade between Chinese merchants and maritime kingdoms in the Indonesian archipelago is often cited as the reason why nasi goreng emerged as a dish. The exact date when cooking nasi goreng became popular in Southeast Asia remains a matter of debate.

Trade flourished between Chinese merchants and Sri Vijaya in the 10th century and Majapahit in the 15th century. Nasi goreng recipes may have developed during these active trade years.

The use of a Chinese wok for stir-frying dishes became increasingly popular during the Ming Dynasty in China ( 12th to 17th century). This technique is still commonly used today at home kitchens and hawker stalls across Indonesia, Malaysia, Brunei, and Singapore when cooking fried rice.

However, what separates nasi goreng and Chinese fried rice is that the former is smokier, has spicier ingredients, and has more complex flavors thanks to powdered shrimp paste, bumbu (a spice mixture, which is grounded with garlic, shallots, pepper, and chili), and kecap manis (sweet soy sauce). One of sweet soy sauce’s main ingredients is palm sugar. This makes it a key ingredient that sets nasi goreng apart from other fried rice recipes.

Trade between China and the Indonesian archipelago is not the only theory of nasi goreng’s origin, but even though its history is murky, what is certain is that it became a popular dish in Southeast Asian countries like Malaysia, Singapore, and Thailand.

This popularity can be attributed to the migration of people from the Indonesian archipelago to the Malay Peninsula and North Borneo. The interaction between the maritime kingdoms of Majapahit, the Sultanate of Malacca, the Sultanate of Johor, and the Ayutthaya Kingdom involved cultural interchange that included culinary influences.

Nasi goreng has also travelled beyond Southeast Asia to Sri Lanka and Suriname, thanks to migration from the Malay Peninsula and the Indonesian Archipelago, as well as to Western countries like the Netherlands.

This cultural exchange has given birth to a variety of popular nasi goreng recipes, making it one of the most diverse dishes in the world.

Indonesia

Nasi goreng is considered a national dish in Indonesia and a staple in Indonesian households. It is also home to over a hundred different nasi goreng recipes. The recipes vary according to ingredients and region. The island of Java, which is the most populous island in the world (home to over 156 million people), has 20 variants of nasi goreng recipes, such as nasi goreng Java, nasi goreng semarangan, and nasi goreng betawi.

Some nasi goreng recipes in Indonesia also include mixtures of noodles, barley, and corn, while in eastern parts of the country, you’ll find recipes that don’t even use kecap manis. In the islands of Sulawesi and Maluku, these nasi goreng recipes are known as nasi goreng merah (red fried rice), which replaces kecap manis with bottled tomato or chili sauce. In the capital of the island of Sumatra, you’ll find nasi goreng recipes that also discard sweet soy sauce, and instead use Medan’s signature teri Medan (salted anchovy paste).

The home of nasi goreng is definitely the place to be if you are in love with this Southeast Asian comfort dish. You could try recipes like nasi goreng domba ( mutton fried rice), nasi goreng kerang (cockle fried rice), nasi goreng bebek (fried duck fried rice), nasi goreng Bali (Balinese fried rice), nasi goreng buah naga (dragon fruit fried rice), and nasi goreng biru (blue fried rice, which is made with Asian pigeonwings flower).

Malaysia, Singapore, and Thailand

Malaysia and Singapore used to be one country, but even though they aren’t anymore, it’s safe to say that they share a lot of common love for dishes, which include nasi goreng. Arguably, Malaysia’s most popular fried rice recipes are the rustic nasi goreng kampung (village fried rice), whose complex flavors are accentuated by spicy shrimp paste and anchovies, and nasi goreng USA. Nasi goreng USA, however, does not stand for the United States of America. USA is the abbreviation for udang, sotong, and ayam (prawn, squid, and chicken in Malay), making it a delicious protein-rich dish.

In Singapore, their most popular nasi goreng recipe is the cabbage-filled Singapore fried rice. This dish may be on the spicier side due to the inclusion of curry powder, but you can always request a spice adjustment. The best way to enjoy a Singapore fried rice dish is with a fried egg, bursting the yolk and allowing it to run onto the warm, spicy dish below.

Thailand, on the other hand, was never part of Malaysia and Singapore, but its culinary influence on the world is tremendous. It’s not uncommon to find Thai restaurants and tom yam soup stalls in Malaysia and Singapore. Thailand may not have nasi goreng recipes of its own because it has its own delicious fried rice recipes. However, it has inspired a popular nasi goreng recipe that is popular in Indonesia, Malaysia, and Singapore, nasi goreng Pattaya.

Nasi goreng Pattaya is named after the city of Pattaya in eastern Thailand and stands out among other fried rice recipes because the fried rice in this dish is covered in a pocket of thin omelette. Nasi goreng Pattaya is served with chili sauce or ketchup, as well as slices of cucumber and keropok (deep-fried crackers). The omelette adds an irresistible creamy texture to this nasi goreng dish, resulting in aromatic, salty, and sweet flavors.

Sri Lanka and Suriname

A common trait of a well-traveled dish is its ability to evolve. Nasi goreng was introduced to the island nation by Malay migrants. Malay migrants were brought to the island nation as soldiers, political exiles, and convicts during the Dutch and British colonial rule. Some of them kept the comforts of their homeland, which included nasi goreng.

Nasi goreng evolved according to the regional spins and cultural traditions in Sri Lanka. The most common traits of Sri Lankan nasi goreng dishes are the iconic Sri Lankan chili paste ( a combination of dried shrimp, chili flakes, ginger-garlic paste, soy sauce, vinegar, and onions), proteins like cuttlefish, and garnishes like prawn crackers, which are a popular Sri Lankan snack.

Suriname also received migration from Southeast Asia during the Dutch colonial era. The majority of them came from the island of Java, and like the Malay migrants in Sri Lanka, they also brought the comforts that nasi goreng brings during a meal.

Today, the dish is a staple in Suriname, known as Surinamese Nasi. The flavors of this dish are influenced by Suriname’s multicultural makeup, influencing the types of spices and herbs used in its nasi goreng. It’s most often served with meat dishes like Moksie Metie (roast meat mix), roasted chicken, and side dishes such as pickled cucumber and bakabana (fried plantain).

Other parts of the world

Nasi goreng’s versatility has also made its way to other parts of the world. Its popularity in the Netherlands is due to the country’s colonial history in Indonesia. Today, it has become a popular dish in Dutch households, and it’s often served with ham and bacon. It’s usually served with a cucumber salad and is commonly part of a Dutch-Indonesian rijsttafel ( an Indonesian rice feast adopted by the Dutch).

In the 21st century, it’s not uncommon to find nasi goreng dishes infused with local ingredients and staple dishes of a particular country. Its versatility and simplicity are a big part of its appeal. Best of all, you can also make it from the comfort of your home, adding to the many nasi goreng recipes around the world. All you need is some leftover rice, cooking oil, onions, garlic, vegetables, protein or a vegan protein option (beans, tofu, or jackfruit), spices (you can get creative with spices), and a wok or frying pan.