Indonesian · main
Nasi Goreng
Nasi Goreng reads allium 5.0, umami 4.8 and salinity 4.3 on Palate's 0–10 flavor X-ray — a Indonesian main, about 35 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.6 / 10
- Sweet & Fruity — 1.9 / 10
- Sour & Bright — 0.9 / 10
- Bitter & Earthy — 0.8 / 10
- Rich & Fat — 4.4 / 10
- Aromatic & Spice — 5.5 / 10
The measured notes (of 18)
Allium 5.0 · Umami 4.8 · Salinity 4.3 · Richness 4.3 · Heat 3.7 · Marine & Briny 3.6 · Sweetness 1.8 · Herbaceous 1.6 · Sourness 0.9 · Warm Spice 0.9 · Bitterness 0.7
What's in it (11)
- 4 cups cooked day-old rice
- 4 shallots, sliced
- 4 cloves garlic, minced
- 3 red chilies, chopped
- 3 tbsp kecap manis
- 2 eggs
- 8 oz shrimp, diced
- 2 tbsp oil
- salt to taste
- 2 tbsp fried shallots
- 1 cucumber, sliced
Time & effort: about 35 min (20 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 94.9 kcal, 4.1 g protein, 2.3 g fat, 14.5 g carbs
Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Fry shallots, garlic, and chilies in oil until fragrant.
- Push aside and scramble an egg in the wok, then toss in the rice.
- Add protein, season with kecap manis and salt, and stir-fry over high heat until evenly coated and smoky.
Dishes with a similar flavor shape
- Mie Goreng (Indonesian Fried Noodles) — Indonesian
- Ewa Agoyin — Nigerian
- Crawfish Fettuccine — Cajun/Creole
- Efo Riro (Sautéed Leafy Greens Stew) — Nigerian
- Crawfish Étouffée — Cajun/Creole
Keep reading: what allium, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.