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Chinese people usually favour freshly cooked hot food, and in their culture it is taboo to throw away uneaten foodstuffs. By that time Chinese immigrants had begun to settle in the archipelago, bringing along with them their culture and cuisine. The trade between China and the Indonesian archipelago flourished from the era of Srivijaya around the 10th century and intensified in the Majapahit era around the 15th century.

However, it is unclear when the peoples of present-day Indonesia began to adopt the practice of cooking fried rice. The common soy sauce has its origin in 2nd century CE China, however, kecap manis ( sweet soy sauce) was developed in Indonesia with a generous addition of local palm sugar. In China, the stir frying technique became increasingly popular during Ming dynasty (1368–1644 CE). The Chinese influences upon Indonesian cuisine can be seen in mie goreng that appeared simultaneously with the introduction of the stir frying technique that required the use of a Chinese wok.

Similar to other fried rice recipes in Asia, some commentators have suggested that Indonesian-style nasi goreng can trace its origin from Southern Chinese fried rice, and was likely developed as a way to avoid wasting rice. Premixed packaged seasonings for nasi goreng are widely available for purchase, and microwave-heated frozen versions of nasi goreng may be found in convenience store outlets throughout Indonesia.Ī woman cooking nasi goreng in Indonesia. A ubiquitous meal throughout Indonesia, particularly for breakfast, 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 dinner parties in urban cities like Jakarta. In 2018, it is officially recognized by the Indonesian government as one of the country's six national dishes. Nasi goreng has long been considered an important staple of Indonesian cuisine. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. One of Indonesia's national dishes, it is also endemic in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Malay Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. Nasi goreng ( English pronunciation: / ˌ n ɑː s i ɡ ɒ ˈ r ɛ ŋ/) is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables.

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