Goreng means “fried” in Indonesian, and these dishes—Nasi Goreng, Mie Goreng, Bihun Goreng, and Sohun Goreng—are some of the most beloved staples in Indonesian cuisine. They represent the country’s rich culinary tradition of stir-frying simple staple ingredients with bold, aromatic seasonings to create flavorful, satisfying meals that are eaten any time of the day.

Nasi Goreng: Indonesia’s iconic fried rice, typically cooked with leftover rice stir-fried with a blend of spices, sweet soy sauce (kecap manis), garlic, shallots, and chili. It’s often garnished with a fried egg on top, and accompanied by prawn crackers, sliced cucumbers, and tomatoes.

Mie Goreng: Fried wheat noodles stir-fried with similar ingredients as nasi goreng, including garlic, shallots, sweet soy sauce, vegetables, and proteins like chicken, shrimp, or eggs. It’s savory, slightly sweet, and sometimes spicy.

Bihun Goreng: Fried rice vermicelli noodles, thin and translucent, stir-fried with garlic, vegetables, and seasoning. Its delicate texture soaks up the rich sauces beautifully.

Sohun Goreng: Similar to bihun but made with glass noodles (also called cellophane noodles), which are made from mung bean starch. These noodles become glossy and slightly chewy when cooked and are stir-fried with flavorful ingredients for a delightful texture contrast.