Nasi goreng

Origins and history

Nasi Goreng originated in Indonesia and is considered a national dish. It has a long history and is deeply rooted in Indonesian culture. The dish was traditionally created as a way to use up leftover rice from the previous day. Over time, Nasi Goreng has evolved and become a staple in Indonesian cuisine, with various regional variations and adaptations.

Nutritional information

Nasi Goreng is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats. It is a good source of energy and contains essential nutrients such as vitamins, minerals, and dietary fiber.

Allergens

Nasi Goreng may contain allergens such as shellfish (if shrimp is used), soy (if soy sauce is included), and gluten (if soy sauce or other wheat-based ingredients are used).

How to select

When selecting ingredients for Nasi Goreng, choose fresh and high-quality vegetables, proteins, and spices. Look for firm and plump shrimp or chicken, fresh vegetables with vibrant colors, and aromatic spices that are free from moisture or clumps.

Storage recommendations

Leftover Nasi Goreng should be cooled down quickly and stored in an airtight container in the refrigerator. It can be kept for up to 2-3 days. Reheating the dish in a skillet or microwave is recommended.

How to produce

Nasi Goreng can be easily prepared at home by cooking rice, preferably leftover rice, and then stir-frying it with a combination of spices, proteins, and vegetables in a hot wok or skillet.

Preparation tips

To enhance the flavors of Nasi Goreng, it is recommended to use day-old cooked rice as it has a drier texture, making it easier to stir-fry without becoming mushy. Additionally, adding a splash of kecap manis (sweet soy sauce) or sambal sauce can elevate the taste. For a vegetarian version, tofu or tempeh can be used as a protein substitute.

Substitutions

A suitable substitute for Nasi Goreng is Thai-style fried rice, which shares similar flavor profiles and cooking techniques.

Culinary uses

Nasi Goreng is commonly enjoyed as a main course in Indonesian cuisine. It can be served on its own or accompanied by side dishes such as satay, prawn crackers, or fresh vegetables. It is also a popular street food and can be found in Indonesian restaurants worldwide.

Availability

Nasi Goreng is commonly available in Indonesia and Indonesian restaurants globally.