[6] 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.

Nasi goreng is sometimes described as Indonesian stir-fried rice,[7][8] 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.

[12] It is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavor, owed to generous amounts of caramelised sweet soy sauce and powdered shrimp paste.

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.

[16] 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.

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.

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.

[34] 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.

[22][36] 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.

[22] 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.

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.

[40] 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.

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.

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.

According to Dwi Larasatie, an Indonesian culinary expert from the Gadjah Mada University,[43] there are 104 types of nasi goreng found throughout Indonesia.

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.

[132] 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.

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.

[141] 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.

[142] 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.

[144] Nasi goreng is a popular staple served by street vendors, in warungs and also by travelling night hawkers that frequent residential neighbourhoods with their wheeled carts.