Though fried rice are a common dish throughout Asia, Indonesian Nasi Goreng has its own unique style which clearly differentiate it from other kind of fried rice, hence why it is among the most well known Indonesian food, beside of the Gado-Gado and Sate (Satay).
At the WESC 2010 itself, according to Kompas, Indonesian Pavilion manage to sell at least 700 portions of Nasi Goreng Indonesia each day! Which mean to date, they have already sold about 126,700 portions of Indonesian fried rice!
According to Indonesian Ministry of Commerce, Mari Elka Pangestu, there was a discussion to determine what kind of dish Indonesia would bring to the Expo to symbolize our national cuisine. Previously Rawon and Soto were the strong nominates, but then the President suggested that we should present Nasi Goreng Indonesia instead.
Nasi Goreng Indonesia differs with the rest of its siblings with the dominant use of kecap manis. Kecap manis, which is the Indonesian version of sweet fermented soy sauce, help gives the unique dark sweetness flavour to the dish. Along with the use of kecap manis, you will also find that fried shallot sprinkle is a standard, as so are fried egg and kerupuk udang (shrimp flavoured crackers). Within the rice compound you will usually found dices of chicken meat, sliced bakso (meatball), and traces of garlic. As the matter of fact, that is the most common style of Nasi Goreng Indonesia you will find in Indonesia. The modern and internationalized version of Nasi Goreng Indonesia however, often includes also sate ayam (chicken satay) as the side dish, and they created a wonderful harmony nevertheless. As another common condiments, the common version Nasi Goreng Indonesia sold in its native environment would also put in mixed pickles consisting of diced cucumber, half shallot, and whole bird eye chilly.
As a word of caution though, when you're intended to have Nasi Goreng Indonesia in a more authentic settlement, you have to make sure that you want it with or without the sliced chillies, because usually a small dose of those is a common factor that inject "live" into the dish; just a mild heat though, but would become irritating for those unfamiliar with chillies nonetheless.
(As a matter of fact, when you're eating in Indonesia, be prepared to make sure that every kind of dish has chillies included in one way or another or not, because one of the basic character of Indonesian food is hot)
At the street peddlers, the sliced chillies in nasi goreng usually are substituted with the even more punching sambal made from bird eye chilly (cabe rawit). Please make sure.
