Nasi Goreng

Java, Indonesia (pan-archipelago tradition)

Nasi goreng — Indonesian fried rice — is one of Southeast Asia's most versatile and beloved staple dishes: day-old rice stir-fried in a screaming-hot wok with sweet soy sauce (kecap manis), shallots, garlic, chilli, and a choice of protein, finished with a fried egg. The key to nasi goreng is the kecap manis: a thick, sweet Indonesian soy sauce made from black soya beans and palm sugar that caramelises rapidly in the hot wok and creates the deep, lacquered colour and slight sweetness that distinguishes it from Chinese fried rice. Day-old (or longer-chilled) rice is mandatory — fresh-cooked rice contains too much moisture and steam-fries rather than wok-fries, clumping and lacking the individual grain separation that is the textural benchmark. The wok must reach maximum heat before the rice is added, achieving wok hei — the breath of the wok.

• Shares its fundamental technique with Chinese chǎofàn, Thai khao pad, and Filipino sinangag — all are day-old rice wok preparations; nasi goreng is distinguished by kecap manis and its distinct spice profile of galangal, shrimp paste, and candlenut.

Kerupuk (shrimp crackers) and acar (pickled vegetables) provide crunch and acid contrast; sambal on the side adds customisable heat; a drizzle of kecap manis at the table is the Indonesian way to adjust sweetness.