Nasi goreng ayam is a traditional fried rice dish that's also popular in Singapore, Brunei, and Malaysia. Although there are many versions of this nasi goreng variety, it is usually made with a combination of chicken thighs, oil, salt, white pepper, shallots, rice, turmeric, soy sauce, fish sauce, galangal, ginger, garlic, scallions, kecap manis, and hot peppers.
Most of the ingredients are fried with rice, and the dish is then topped with fried eggs, fried shallots, and sliced chili peppers. It's recommended to serve nasi goreng ayam with prawn crackers on the side.
Nasi goreng kunyit is a traditional nasi goreng (fried rice) variety that's popular in Indonesia, Malaysia, and Singapore. This type of nasi goreng is made with turmeric as one of the key ingredients. The dish is usually made with rice, turmeric, ginger, chicken, oil, eggs, scallions, soy sauce, salt, sugar, and pepper.
The turmeric and ginger are slowly fried in oil until fragrant. The chicken is cut into pieces, added to the pan, and browned. Cooked rice is added to the mixture and it's stir-fried until slightly dry. An egg is cracked in the middle, the scallions are added to the mix, and the dish is seasoned with soy sauce, salt, sugar, and pepper.
MAIN INGREDIENTS
Nasi goreng mawut is a traditional fried rice dish originating from Indonesia. A spice paste consisting of garlic, onions, hot peppers, shrimp paste, fish sauce, and candlenuts is sautéed and blended, then set aside. The rice is cooked with beaten eggs, chicken thighs, meatballs, sausages, cabbage, egg noodles, and the spice paste.
The dish is cooked over high heat and stir-fried quickly so that the spices become well blended. Once done, this mixed fried rice with noodles is served hot. If desired, chicken liver and gizzard can also be added to the mix.
MAIN INGREDIENTS
Nasi goreng kampung is a traditional nasi goreng (fried rice) variety originating from Malaysia, but it's also popular in Singapore and Indonesia. Although there are many recipes, it's usually made with a combination of rice, onions, shallots, garlic, chili peppers, anchovies, oil, water spinach, eggs, and salt.
The onions, shallots, garlic, and hot peppers are puréed and fried with the anchovies in oil. The rice, eggs, and water spinach are added to the pan and the dish is stir-fried for a few minutes before it's served hot. Nasi goreng kampung (countryside-style fried rice) is usually garnished with tomato or cucumber slices and a few dried anchovies on top.
Nasi goreng kambing is a traditional nasi goreng (fried rice) variety originating from Malaysia, but it's also popular in Singapore and Indonesia. Although there are many versions, the dish is usually made with a combination of rice, minced mutton, carrots, shallots, garlic, cucumbers, ginger, chili peppers, oil, curry leaves, lime leaves, shrimp paste, fish sauce, coriander, cumin, cinnamon, turmeric, white vinegar, sugar, tomatoes, eggs, and salt.
The shallots, chili peppers, garlic, and shrimp paste are blended, fried in oil, and mixed with the herbs, salt, and fish sauce. The mutton and rice are then added to the pan and the dish is stir-fried for a few minutes before it's garnished with tomato slices and sometimes a fried egg.
Nasi goreng USA is a traditional fried rice dish that's popular in Malaysia, Thailand, Singapore, and Indonesia. This variation of nasi goreng is distinguished by the additional ingredients accompanying fried rice such as chicken, squid, prawns, tomatoes, cucumbers, and sometimes fried eggs.
One of the basic nasi goreng USA versions is usually made with a combination of rice, oil, garlic, ginger, chicken, prawns, squid, sambal, hot peppers, onions, tomatoes, oyster sauce, soy sauce, white pepper, carrots, and cucumbers. The ingredients are sautéed and stir-fried to perfection, and the dish is then garnished with tomato and cucumber slices.
Nasi goreng nanas is a traditional variety of nasi goreng (fried rice). Although there are many recipes, the dish is usually made with a combination of rice, pineapple chunks, butter, garlic, shallots, scallions, carrots, prawns, peas, fish sauce, oyster sauce, curry powder, turmeric, oil, eggs, salt, and pepper.
Some ingredients are optional, such as prawns, peas, turmeric, and eggs, but they are often used to add more textures and flavors to the dish. The ingredients are sautéed in butter and stir-fried until everything is fully cooked. The dish is often served in hollowed-out pineapple bowls, especially in restaurants.
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