By Sushmita Choudhary
I still remember that morning in Ubud, Bali – the kind where the air smells like incense and frangipani, and everything feels slower than usual. As a solo woman traveler from India, I was used to being cautious but also curious. I had arrived in Bali just two days before, and though I was excited, I had also started missing simple, warm, home-style food.
That’s when I stumbled upon a small warung – that’s what they call local food stalls there – on a quiet street, hidden behind a row of souvenir shops. The uncle who owned it smiled and asked if I wanted “Nasi Goreng.” I had no idea what it was but decided to try it. What arrived was a plate of fragrant fried rice, steaming hot, topped with a fried egg, a few crunchy crackers on the side, and a small bowl of sambal (spicy chilli paste).
The first bite took me by surprise. It wasn’t just rice. It was comfort. It was flavour. It was spice, but not in-your-face spicy like our Andhra or Chettinad dishes – more balanced, more smoky, with a touch of sweetness.
As I sat there under a bamboo roof, with that plate in front of me and the sound of scooters in the background, I felt a strange mix of peace and satisfaction. I was far from home, yet that plate made me feel like I belonged.
When I came back to India, I kept thinking about that Nasi Goreng. So one Sunday, I decided to try and recreate it – the way I remembered it, the way it made me feel. And now, I want to share it with you.
What is Nasi Goreng?
In simple terms, Nasi Goreng means fried rice in Bahasa Indonesia. But it is not your regular Chinese fried rice. It’s got depth, soul, and a story in every bite. It’s usually made with leftover rice, cooked with sweet soy sauce (kecap manis), garlic, shallots, some vegetables or meat, and always served with a fried egg on top.
Nasi Goreng – Indian Home Cook Friendly Recipe
You don’t need fancy ingredients or special equipment. Here’s how I make it in my small Bangalore kitchen.
Ingredients (serves 2)
For the Rice:
- 2 cups cooked and cooled rice (best if it’s a day old)
- 2 tbsp oil (vegetable or sunflower)
- 4 garlic cloves (finely chopped)
- 1 small onion or 3-4 shallots (finely sliced)
- 1 green chilli (optional, for Indian-style heat)
- 1 small carrot (finely chopped)
- ½ cup cabbage (thinly sliced)
- ½ cup boiled shredded chicken or prawns (optional – for non-veg version)
- 2 tbsp soy sauce
- 1 tbsp sweet soy sauce (or use 1 tbsp soy sauce + 1 tsp jaggery or brown sugar)
- Salt to taste
- Crushed pepper to taste
For Garnish:
- 2 eggs (fried sunny side up)
- Fried shallots (if available)
- Cucumber and tomato slices
- Papad or chips (instead of Indonesian crackers)
- A spoon of pickle or green chutney (our desi version of sambal)
Step-by-Step Method
1. Prepare rice in advance:
Use leftover rice or cook fresh rice earlier in the day and let it cool. It should be non-sticky and grainy.
2. Heat the oil in a large kadhai or non-stick pan:
Add chopped garlic and fry until golden.
3. Add onions or shallots and green chilli:
Sauté till soft and slightly caramelized.
4. Add vegetables:
First carrots, then cabbage. Stir-fry on high flame for 2-3 minutes. If using meat, add it now.
5. Time for sauces:
Add soy sauce, sweet soy sauce (or your mix of soy + jaggery). Mix well.
6. Add the rice:
Toss everything together till rice is well coated with the sauces. Add salt and pepper as per taste.
7. Final touch:
Push rice to the side, drizzle a little more oil if needed, and crack an egg in the empty space. Scramble it and mix into the rice (optional). Or just fry eggs separately for topping.
8. Serve hot:
Plate the rice, top with a fried egg, add some sliced cucumber and tomato, a piece of papad, and a small spoon of chutney on the side.
Why I Love This Dish
As an Indian woman who usually travels solo, food becomes both my comfort and connection. Nasi Goreng is one of those dishes that reminded me that even in a faraway land, something as simple as fried rice can make you feel at home.
It’s easy to make, flexible with ingredients, and deeply satisfying. And every time I make it here, I remember that small warung in Bali and the warmth of a stranger’s smile.
If you ever visit Indonesia, especially Bali, don’t miss this dish. And if you can’t travel now, cook it in your own kitchen. Who says travel is only by flight? Sometimes, it starts from a plate.