Nasi goreng is the Indonesian street-food dish of fried rice commonly seasoned with kecap manis and topped with egg.
The dish is made by stir-frying cooked rice with aromatics such as garlic, shallots, and chili. Sweet soy sauce, called kecap manis, gives many versions their dark color and lightly sweet flavor. Chicken, shrimp, salted fish, vegetables, or leftover meat may be added, and a fried egg is a frequent topping.
Nasi goreng is eaten throughout Indonesia, from breakfast stalls to late-night food carts. Recipes differ substantially by island, household, and vendor, so there is no single mandatory garnish or protein.
The name literally means fried rice in Indonesian and Malay. It is related to broader Asian fried-rice traditions, but Indonesian versions are distinguished by ingredients such as kecap manis, shrimp paste, and sambal in some regional preparations.