Nasi goreng is Indonesia's everyday fried rice, cooked across the archipelago from home kitchens to roadside stalls and eaten just as happily for breakfast as for dinner. What sets it apart from other fried rice dishes is a fragrant shallot, garlic and chilli paste fried until dark and pungent, plus a generous hit of sweet soy sauce that gives the rice its deep colour and caramelised edge.
Nasi goreng is Indonesia's everyday fried rice, cooked across the archipelago from home kitchens to roadside stalls and eaten just as happily for breakfast as for dinner. What sets it apart from other fried rice dishes is a fragrant shallot, garlic and chilli paste fried until dark and pungent, plus a generous hit of sweet soy sauce that gives the rice its deep colour and caramelised edge.
Nasi goreng is Indonesia's everyday fried rice, cooked across the archipelago from home kitchens to roadside stalls and eaten just as happily for breakfast as for dinner. What sets it apart from other fried rice dishes is a fragrant shallot, garlic and chilli paste fried until dark and pungent, plus a generous hit of sweet soy sauce that gives the rice its deep colour and caramelised edge.
Nasi goreng is Indonesia's everyday fried rice, cooked across the archipelago from home kitchens to roadside stalls and eaten just as happily for breakfast as for dinner. What sets it apart from other fried rice dishes is a fragrant shallot, garlic and chilli paste fried until dark and pungent, plus a generous hit of sweet soy sauce that gives the rice its deep colour and caramelised edge.
Nasi goreng is Indonesia's everyday fried rice, cooked across the archipelago from home kitchens to roadside stalls and eaten just as happily for breakfast as for dinner. What sets it apart from other fried rice dishes is a fragrant shallot, garlic and chilli paste fried until dark and pungent, plus a generous hit of sweet soy sauce that gives the rice its deep colour and caramelised edge.
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