Nasi goreng (English pronunciation: /ˌnɑːsi ɡɒˈrɛŋ/), (Indonesian and Malay for 'fried rice') is a Southeast Asian rice dish with pieces of meat and vegetables added. It can refer simply to fried pre-cooked rice, a meal including stir-fried rice in a small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia.

Nasi goreng is sometimes described as Indonesian stir-fried rice, though it is also widely enjoyed across Southeast Asia, particularly in Brunei, Malaysia and Singapore, where it holds cultural significance comparable to that in Indonesia. The dish has transcended its regional origins, gaining popularity in Sri Lanka due to Indonesian culinary influences, as well as in Suriname and the Netherlands through Indonesian immigrant communities.

It is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavor, owed to generous amount of caramelised sweet soy sauce and powdered shrimp paste. Its taste is also typically stronger and spicier than that of Chinese fried rice.

Nasi goreng has been called the national dish of Indonesia, though there are many other contenders. It can be enjoyed in simple versions from a tin plate at a roadside food stall, eaten on porcelain in restaurants, or collected from the buffet tables of Jakarta dinner parties.

In 2011 an online poll by 35,000 people held by CNN International chose Indonesian nasi goreng as number two on their 'World's 50 Most Delicious Foods' list after rendang.

The term nasi goreng means "fried rice" in both the Indonesian and Malay languages. The Cambridge English Dictionary defines nasi goreng as an "Indonesian rice dish with pieces of meat and vegetables added", although this dish is just as common in neighbouring Malaysia and Singapore as a cultural staple.

Similar to other fried rice recipes in Asia, commentators have suggested that Indonesian-style nasi goreng can trace its origins to Chinese fried rice, and was likely developed as a way to avoid wasting rice. The Chinese influences upon Indonesian cuisine can be seen in mie goreng that appeared simultaneously with the introduction of the stir frying technique that required the use of a Chinese wok. In China, the stir frying technique became increasingly popular during the Ming dynasty (1368–1644 CE). The common soy sauce has its origin in 2nd-century CE China; however, kecap manis (sweet soy sauce) was developed in Indonesia with a generous addition of local palm sugar.

However, it is unclear when the people of present-day Indonesia began to adopt the practice of cooking fried rice. The trade between China and the Indonesian archipelago flourished from the era of Srivijaya around the 10th century and intensified in the Majapahit era around the 15th century. By that time Chinese immigrants had begun to settle in the archipelago, bringing along with them their culture and cuisine. Chinese people usually favor freshly cooked hot food, and it is taboo to throw away uneaten foodstuffs in their culture. As a result, the previous day's leftover rice was often recooked in the morning. Gregory Rodgers suggested that frying the rice could prevent the propagation of dangerous microbes, especially in pre-refrigeration technology in Indonesia, and also avoid the need to throw out precious food.

Writer Fadly Rahman from Padjajaran University claimed that there is no historical evidence that proves that nasi goreng is native to Indonesia, and suggested another theory besides Chinese influence: that nasi goreng was actually inspired by a Middle Eastern dish called pilaf, which is rice cooked in seasoned broth. A particular variant, Betawi-style nasi goreng kambing (goat fried rice), uses mutton or goat meat (traditionally favoured by Arab Indonesians), rich spices and minyak samin (ghee), all typical ingredients used in the preparation of Middle-eastern pilaf.

Nasi goreng was considered as part of the Indies culture during the colonial period. The mention of nasi goreng appears in colonial literature of Dutch East Indies, such as in the Student Hidjo by Marco Kartodikoromo, a serial story published in Sinar Hindia newspaper in 1918. It was mentioned in a 1925 Dutch cookbook Groot Nieuw Volledig Oost Indisch Kookboek. Trade between the Netherlands and the Dutch East Indies during that time has increased the popularity of Indonesian-style nasi goreng to the world.

During the Indonesian struggle for independence, nasi goreng was served as the sahur meal when Sukarno, Mohammad Hatta and Ahmad Soebardjo drafted the proclamation text, in the early morning before dawn of 17 August 1945, at the residence of a high-ranking Japanese naval officer, Admiral Maeda. At that time, the formulation of the proclamation text coincided with the Muslim fasting month of Ramadan.

After the independence of Indonesia, nasi goreng was popularly considered as a national dish, albeit unofficial. Its simplicity and versatility has contributed to its popularity and made it as a staple among Indonesian households—colloquially considered as the most "democratic" dish since the absence of an exact and rigid recipe has allowed people to do anything they want with it.

Nasi goreng that is commonly consumed daily in Indonesian households were considered as the quintessential dish that represents an Indonesian family. It is in the menu, introduced, offered, and served in Indonesian Theater Restaurant within the Indonesian pavilion at the 1964 New York World's Fair. Howard Palfrey Jones, the US ambassador to Indonesia during the last years of Sukarno's reign in the mid-1960s, in his memoir "Indonesia: The Possible Dream", said that he liked nasi goreng. He described his fondness for nasi goreng cooked by Hartini, one of Sukarno's wives, and praised it as the most delicious nasi goreng he ever tasted.

In 2018, nasi goreng was officially recognized by the Indonesian government as one of the country's national dishes along with four others: soto, sate, rendang, and gado-gado.

In Indonesian politics parlance, nasi goreng is colloquially known as a dish served for lobbying or diplomacy among Indonesian politicians. Known as diplomasi nasi goreng (nasi goreng diplomacy) or politik nasi goreng (nasi goreng politics), the term was popularised by Megawati Sukarnoputri that entertain Prabowo Subianto and served him nasi goreng back in July 2019. Megawati said: "Fortunately for women politicians, there is a tool to melt men's hearts, which is called "nasi goreng politics", which turns out to be effective", after she met Prabowo.

Nasi goreng is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavour. Nasi goreng is traditionally served at home for breakfast and it is traditionally made out of leftover rice from the night before. The texture of leftover cooked rice is considered more suitable for nasi goreng than that of freshly cooked rice which may be too moist and soft to withstand frying in a wok.

Other than cooked rice, nasi goreng consists of at least three components; ingredients (e.g. egg, shrimp, meat, cooking oil), bumbu spice or seasoning (e.g. garlic, shallot, salt, chili pepper), and condiments (e.g. bawang goreng, krupuk, acar pickles, slices of fresh cucumber and tomato). The combination of spices and ingredients in different ratio creates myriad variation of flavours.

Typical seasonings for nasi goreng include but are not limited to salt, chilli pepper, spring onions, turmeric, palm sugar, bumbu paste made from ground garlic and onion or shallot, kecap manis (sweet soy sauce), shrimp paste, black pepper, fish sauce, powdered broth and so on. Eggs may be scrambled into the rice during the cooking process, or served as accompaniments in the form of sunny side up eggs, omelettes, and boiled eggs. Scraps of leftovers from a prepared dish, perhaps chicken or beef pieces, may also be used.

Nasi goreng often adds condiments or garnishes as add-ons. Fried shallot and traditional crackers are often sprinkled upon to give crispy texture, slices of cucumber and tomato for garnishing and to give freshness in an otherwise oily dish, a fried egg is often placed on top of the dish to add savouriness, while chili paste is to add the zesty spiciness according to one's preference. Some common condiments are:

• Bawang goreng: fried shallot, sprinkled upon nasi goreng
• Kerupuk: various types of crackers, usually emping or prawn crackers
• Acar: pickles made from vinegar preserved cucumber, shallots, carrot, and small chilli pepper
• Telur: egg; could be cooked in many ways and placed on the nasi goreng, usually sunny-side up fried or omelette
• Sambal: chilli sauce

There is no single defined recipe for nasi goreng, as every fried rice dish with certain mixtures, additions, ingredients, and toppings could lead to another recipe of nasi goreng. There is an innumerable variety of fried rice recipes described as nasi goreng in the nations of Brunei, Indonesia, Malaysia, and Singapore. While many versions are perceived as regionally specific, some recipes share common elements that transcends regional and national boundaries: examples include the use of the term kampung ("village" in Indonesian and Malay), shrimp paste (terasi in Indonesian, belacan in Malay), chilli-based sambal relishes, salted fish, and the technique of wrapping fried rice in an omelette.

This article is part of the series on
Indonesian cuisine Masakan Indonesia
National dishes Gado-gado Nasi goreng Rendang Satay Soto Tumpeng
Regional and cultural cuisines Acehnese Arab Balinese Banjarese Batak Betawi Chinese Gorontalese Indian Indo Javanese Madurese Makassarese Malay Minahasan Minangkabau Palembangese Peranakan Sundanese
Ingredients Bumbu Condiments Peanut sauce Sambal Santan
Types of food Foods Dishes Noodles Soups Desserts Snacks Kue Krupuk Kripik Drinks Beverages Alcohol Coffee
Preparation and cooking Main Frying Stir frying Grilling Roasting Dry roasting Sautéing Boiling Steaming Other Pepes Pindang Rendang Semur
Styles Nasi campur Nasi padang Rijsttafel Tumpeng Street food
Holidays and festivals Kenduri Lebaran (Eid al-Fitr) Naloni Mitoni Natal (Christmas) Serak Gulo Slametan
Related cuisines Bruneian Chinese Dutch East Timorese Egyptian Filipino Indian Malaysian Portuguese Singaporean Sri Lankan South African Surinamese Thai Yemeni
See also History Etiquette Cookbook: Cuisine of Indonesia
Indonesia portal Food portal
v t e

According to Dwi Larasatie, an Indonesian culinary expert from the Gadjah Mada University, there are 104 types of nasi goreng found throughout Indonesia. All of them are different because they have special spices that characterise the region. Of that 104 nasi goreng variants are classified into three groups; nasi goreng whose origins can be clearly known (36 types), then some developed nasi goreng because it cannot be traced to the area of origin (59 types). Java has 20 variants of nasi goreng spread from the west to the east. For example,nasi goreng Betawi, nasi goreng Sunda, nasi goreng Jawa, nasi goreng Semarangan, nasi goreng Jawa Timuran, etc. There are 9 types of nasi goreng whose basic ingredients are not only rice, but also contains additional mixture such as noodles, barley, corn, etc.

In most parts of Indonesia, nasi goreng is cooked with ample amounts of kecap manis (sweet soy sauce) that creates a golden brownish colour, and the flavour is mildly sweet. A typical preparation of nasi goreng may involve stir frying rice in a small amount of cooking oil or margarine; seasoned with an ample amount of kecap manis and ground shrimp paste, and cooked with other ingredients, particularly eggs and chicken. However, in other places such as Eastern Indonesia (Sulawesi and Maluku), the sweet soy sauce is usually absent and is replaced by bottled tomato and chili sauce, creating reddish-coloured nasi goreng. This variant is called nasi goreng merah (red fried rice) or nasi goreng Makassar after the South Sulawesi capital. Some variants of nasi goreng, such as salted fish or teri Medan (Medan's anchovy) nasi goreng, do not use kecap manis at all, creating a lighter colour similar to Chinese fried rice or Japanese chahan.

The basic ingredients of nasi goreng are rice and sliced or ground bumbu (spices) mixture of shallot, garlic, pepper, salt, tomato ketchup, sambal or chili sauce, and usually sweet soy sauce. Some variants may add saus tiram (oyster sauce), ang-ciu (Chinese cooking red wine), kecap ikan (fish sauce), or kecap inggris (like Worcestershire sauce). Typically in Indonesian households, the ingredients of nasi goreng prepared for daily breakfast consist of leftovers of the previous day's meals preserved in the refrigerator, with fresh vegetables and eggs added.

Many variants are named after their main ingredients, others after their city or region of origin. Specific examples of nasi goreng include:

1. Nasi goreng Aceh (Acehnese fried rice), rich in spices akin to mie aceh
2. Nasi goreng amplop (egg-enveloped fried rice), known as nasi goreng pattaya in Malaysia.
3. Nasi goreng andaliman (with andaliman or locally known as "Batak pepper"), specialty of North Sumatra
4. Nasi goreng anglo chicken fried rice cooked on anglo traditional terracotta brazier which contributed to its woody charcoal aroma.
5. Nasi goreng ati ampela (with chicken liver and gizzard)
6. Nasi goreng ayam (with chicken)
7. Nasi goreng babat gongso (with tripe), a tripe fried rice from Semarang
8. Nasi goreng babi (with pork, usually served with Chinese pork belly and charsiu)
9. Nasi goreng bakar, (grilled fried rice), a hybrid between nasi goreng and nasi bakar, fried rice is wrapped inside banana leaf pocket, and grilled upon charcoal fire.
10. Nasi goreng bakso (with bakso meatball)
11. Nasi goreng Bali (Balinese fried rice), rich in spices including chopped lemongrass, turmeric, shallot, garlic and galangal, and uses no soy sauce.
12. Nasi goreng bayam (spinach fried rice)
13. Nasi goreng bebek (with fried duck)
14. Nasi goreng biru (blue fried rice) or nasi goreng bunga telang, blue-coloured fried rice acquired from bunga telang or the flower of Clitoria ternatea.
15. Nasi goreng buah merah, Papuan fried rice with extract of buah merah (Pandanus conoideus)
16. Nasi goreng buah naga (red pitaya fried rice)
17. Nasi goreng cakalang (with skipjack tuna), speciality of Manado
18. Nasi goreng cumi (with squid)
19. Nasi goreng daging asap (with smoked beef)
20. Nasi goreng daun jeruk (with shredded lime leaves) which contributed to its citrus aroma and greenish hue.
21. Nasi goreng domba (with mutton)
22. Nasi goreng dendeng lemak (with fatty dendeng thin beef jerky) also known as nasi goreng tiarbah
23. Nasi goreng ebi (with salted dried shrimp)
24. Nasi goreng gila (crazy fried rice), fried rice topped with more savoury additional ingredients including chicken, meat, shrimp, sliced bakso, sausages, egg, etc.
25. Nasi goreng hijau (green fried rice), green-coloured fried rice acquired from ground green chilli pepper and chopped lemon basil.
26. Nasi goreng hitam (black fried rice), or nasi goreng cumi hitam, coloured and flavoured with squid ink
27. Nasi goreng ikan asin (with salted fish)
28. Nasi goreng jamur (with mushroom)
29. Nasi goreng jancuk, extra hot and spicy fried rice from Surabaya
30. Nasi goreng Jawa (Javanese fried rice)
31. Nasi goreng jengkol (with jengkol stinky pea)
32. Nasi goreng kacang polong (with green peas)
33. Nasi goreng kambing (with goat meat), particularly renowned in the Kebon Sirih area in Central Jakarta.
34. Nasi goreng kebuli, a hybrid recipe of fried rice with spices akin to nasi kebuli
35. Nasi goreng kecombrang (with kecombrang or torch ginger)
36. Nasi goreng keju (with cheese, either mozzarella or cheddar)
37. Nasi goreng kencur or nasi goreng cikur in sundanese, fried rice made of rice cooked with spices made of chili, garlic, onion and kencur (aromatic ginger)
38. Nasi goreng kerang (with cockle)
39. Nasi goreng kluwek (seasoned with kluwek or keluak fruit), which create blackish colour
40. Nasi goreng kornet (with corned beef and margarine)
41. Nasi goreng krengsengan (with meat and fresh cabbage), spicy fried rice with chopped noodles and meat, similar to nasi goreng Magelangan
42. Nasi goreng kuah, fried rice with soupy chicken broth from Kediri, East Java.
43. Nasi goreng kuah susu, fried rice added with milk soup and grated cheese.
44. Nasi goreng kuah tongseng, fried rice added with tongseng soup.
45. Nasi goreng lada hitam (black pepper fried rice)
46. Nasi goreng Madura (Madura fried rice) applies fine garlic spices. Madura fried rice is common in Pontianak, it uses bean sprouts and no sweet soy sauce.
47. Nasi goreng Magelangan (Magelang fried rice) or also called as nasi goreng mawut or nasi goreng ruwet (scrambled or mixed up fried rice), a combo of fried rice and noodle with vegetables and spices
48. Nasi goreng merah or nasi goreng Makassar (red fried rice)
49. Nasi goreng nanas (pineapple fried rice), also known as nasi goreng Hawaii or nasi goreng Thailand
50. Nasi goreng oncom kencur (with oncom and kencur), a Sundanese fried rice variant
51. Nasi goreng Padang (Padang fried rice), also rich in spices similar to Aceh fried rice
52. Nasi goreng pedas, hot and spicy fried rice with chili peppers
53. Nasi goreng pelangi (rainbow fried rice), without soy sauce with colourful vegetables
54. Nasi goreng pete/petai (with green stinky bean)
55. Nasi goreng petis (with petis udang), a type of thick black shrimp paste with molasses like consistency , specialty of East Java
56. Nasi goreng petir (lit: "thunderbolt fried rice"), an extra hot and spicy fried rice
57. Nasi goreng platar or "fried rice platter", a hotel's restaurant style of serving nasi goreng.
58. Nasi goreng pliket or sego pliket (Javanese for "sticky fried rice") goat fried rice with sticky texture because of the addition of goat bone marrow.
59. Nasi goreng rawit, extra hot and spicy fried rice with cabe rawit or bird's eye chili
60. Nasi goreng rendang (rendang fried rice), rich and spicy fried rice usually made from leftover rendang spices
61. Nasi goreng rempah, spicy fried rice with ample of bumbu spice mixture
62. Nasi goreng resek, fried rice with shredded chicken, beansprouts, and cabbages, specialty of Malang city in East Java.
63. Nasi goreng roa (with halfbeak fish), also speciality of Manado
64. Nasi goreng sambal ijo/hijau (green sambal fried rice), often simply called nasi goreng hijau (green fried rice)
65. Nasi goreng sambal terasi (Sambal shrimp paste fried rice), or simply nasi goreng terasi (terasi shrimp paste fried rice)
66. Nasi goreng santri (vegetarian fried rice)
67. Nasi goreng sapi (with beef)
68. Nasi goreng sarden (with sardines)
69. Nasi goreng saus tiram (oyster sauce fried rice)
70. Nasi goreng saus teriyaki (teriyaki sauce fried rice) usually beef or chicken fried rice in teriyaki sauce, a Japanese influence in Indonesia
71. Nasi goreng seafood (with seafood, such as squid, fish and shrimp)
72. Nasi goreng serundeng (with serundeng or sauteed grated coconut flakes)
73. Nasi goreng setan (devil's fried rice), extra hot and spicy fried rice with various types of chili peppers, including sambal paste, sliced fresh bird's-eye chili and chili powder
74. Nasi goreng siram (fried rice poured with chicken and vegetables soup/sauce)
75. Nasi goreng sosis (with beef or chicken sausages)
76. Nasi goreng spesial (special fried rice) with complete ingredients, including chicken, egg mixed in rice, sausages, vegetables, and topped with sunny side up fried egg
77. Nasi goreng Sunda (Sundanese fried rice), spicy fried rice with ample of kunyit (turmeric) which add golden yellow colour
78. Nasi goreng Surabaya (Surabaya fried rice) contains chicken, shrimp, bakso, egg and vegetables
79. Nasi goreng tahu (with tofu)
80. Nasi goreng tek-tek, fried rice version of mi tek-tek noodle. Usually served by mi tek-tek peddler that announce their presence in the neighbourhood by hitting the metal wok creating "tek-tek" sounds.
81. Nasi goreng telur (with egg)
82. Nasi goreng telur asin (with salted duck egg)
83. Nasi goreng tembakau (with tobacco seeds), specialty of Temanggung, a tobacco plantation area
84. Nasi goreng terasi (with terasi shrimp paste)
85. Nasi goreng teri Medan (with Medan's anchovy)
86. Nasi goreng tomat (tomato fried rice)
87. Nasi goreng tongkol asap (with smoked mackerel tuna)
88. Nasi goreng tuna (with tuna)
89. Nasi goreng udang (with shrimp)
90. Nasi goreng usus (with intestine)

Indonesians also called foreign versions of fried rice simply as nasi goreng, thus nasi goreng Hongkong and nasi goreng Tionghoa/China refer to Chinese fried rice, while nasi goreng Jepang refer to yakimeshi or chahan.

This article is part of the series on
Malaysian cuisine Masakan Malaysia
Regional and cultural cuisines Chinese Eurasian Indian Javanese Malay Peranakan Sabah Sarawak
Ingredients Belacan Budu Gula Melaka Kerisik Kicap Manis Pandan Sambal Santan Tapai Tempoyak
Types of food Foods Dishes Soups Kuih Keropok Kerepek Drinks Alcohol
Holidays and festivals Chinese New Year Hari Raya Puasa Hari Raya Qurban Deepavali Christmas Tadau Kaamatan Gawai
Related cuisines Bruneian Chinese Filipino Indian Indonesian Singaporean Thai
See also History Cookbook: Cuisine of Malaysia Ipoh cuisine
Malaysia portal Food portal
v t e

Nasi goreng is a significant fried rice dish within Brunei, Malaysian and Singaporean cuisine, known for its versatility and diverse flavor profiles. It is commonly enjoyed at various mealtimes, including breakfast and dinner, and is appreciated for its filling nature and affordability, making it a popular choice among many.

Similar to its Indonesian counterparts, nasi goreng in these countries are typically prepared using cooked rice that has been cooled and stir-fried with a small amount of cooking oil or butter. Key seasonings often include sweet soy sauce, shallots, garlic, shrimp paste, tamarind and chili, while proteins such as eggs, chicken, or shrimp are frequently added. The use of belacan (fermented shrimp paste) in variations like nasi goreng belacan enhances the dish's aroma and flavor complexity. This adaptable dish allows for a multitude of combinations, catering to a range of culinary preferences.

There are numerous regional and stylistic variations of nasi goreng in Brunei, Malaysia and Singapore. Among the most prevalent types is nasi goreng kampung, characterised by the inclusion of crispy ikan bilis (anchovies), which enhances the dish’s flavor profile. Another notable variant is nasi goreng ikan masin, which incorporates salted fish, contributing a savory taste that is particularly appreciated when served hot. Meanwhile, nasi goreng pattaya, is wrapped in an egg layer and typically contains pieces of chicken, making it a substantial meal.

Popular variants of nasi goreng in Brunei, Malaysia and Singapore include:

1. Nasi goreng ayam (fried rice usually served with crispy fried chicken with sweet chilli sauce)
2. Nasi goreng belacan (fried with leftover sambal belacan and fish or other meats)
3. Nasi goreng blackpepper (fried rice with chicken or beef in blackpepper sauce)
4. Nasi goreng cendawan (fried rice cooked with mushrooms)
5. Nasi goreng cili api/masak pedas (spicy fried rice served with chicken/beef)
6. Nasi goreng dabai (a Sarawak speciality which the rice is fried with a seasonal native fruit called 'buah dabai' (Borneo olive)).
7. Nasi goreng daging/kambing (fried rice with beef or mutton)
8. Nasi goreng ikan masin (fried with salted fish)
9. Nasi goreng kampung (fried with anchovies/leftover fried fish, kangkong)
10. Nasi goreng kerabu (fried rice with local salads)
11. Nasi goreng kunyit (fried rice served with turmeric and meat with onions, long beans and carrots)
12. Nasi goreng kari (fried rice cooked with curry)
13. Nasi goreng ladna (fried rice cooked with seafood and vegetables in white gravy)
14. Nasi goreng masak merah (fried rice with chicken or beef in chilli gravy)
15. Nasi goreng mamak (Indian Muslim style nasi goreng)
16. Nasi goreng nenas (fried rice cooked with pineapples)
17. Nasi goreng paprik (fried rice served with paprik dish, usually chicken)
18. Nasi goreng pattaya (fried rice in an omelette envelope which is topped with chili sauce or tomato sauce, sometimes includes chicken)
19. Nasi goreng petai (fried rice cooked with parkia speciosa)
20. Nasi goreng seafood (fried with prawn, calamari slices and crab sticks)
21. Nasi goreng sotong (fried rice cooked with calamary)
22. Nasi goreng telur (fried rice served with fried eggs)
23. Nasi goreng tomyam (fried rice cooked in tomyum paste)
24. Nasi goreng udang (fried rice cooked with prawn)
25. Nasi goreng USA (fried rice with three core ingredients namely prawn (udang), squid (sotong) and chicken (ayam))
26. Nasi goreng Amerika (with fried egg and stir fried beef in chili sauce)
27. Nasi goreng pulau Brunei (floating fried rice, a Brunei specialty)
28. Nasi goreng belutak (fried rice with belutak, the traditional Bruneian beef sausage)
29. Nasi goreng corned beef (fried with corned beef, popular in Brunei and Sarawak)

Nasi goreng (Sinhala: නාසි ගොරේන්) is adopted into Sri Lankan cuisine through cultural influences from the Sri Lankan Malays. The preparation of Nasi Goreng typically involves day-old rice sautéed with a mixture of soy sauce and oyster sauce, along with aromatics such as ginger, garlic, and shallots. It is commonly enhanced with proteins, including shrimp, chicken, or eggs, and may be garnished with fried eggs and fresh vegetables.

Nasi Goreng is a popular fried rice dish in Suriname, influenced by Javanese culinary traditions. In Surinamese context, the term "nasi" alone often refers to fried rice dishes, differing from Indonesia, where "nasi goreng" specifically means fried rice.

The Surinamese Nasi is typically served with a mix of meats, such as Moksi Meti (a combination of roasted meats) or roasted chicken, which originates from Chinese-Surinamese cuisine. It is often garnished with strips of fried egg omelet and accompanied by sides such as atjar (pickled vegetables) and bakabana (fried plantain). Unlike the Indonesian version, where fried rice is commonly cooked together with the meat, in Suriname, the meat is typically prepared separately and added to complement the meal.

The dish exemplifies a fusion of cultural influences resulting from the historical migration of Javanese people to Suriname during the Dutch colonial period, who introduced their culinary traditions. Although originating from Indonesian migrants, the version of Nasi Goreng in Suriname has evolved over time to incorporate local flavors and variations in herbs and spices. For example, soy sauce is often used to enhance the flavor and color of the rice, although some recipes may replace it with tomato paste. This adaptability in preparation allows for diverse variations that reflect personal or regional preferences.