Nasi goreng (fried rice) is one of the most popular dishes in Asia. Almost every Asian country has its own version. But did you know that in Malaysia alone, there are more variations of fried rice than you can count on one hand?
Whenever I have foreign friends in town, I would take them to local restaurants and let them try one or two out of the myriad of choices available. But I realized that in most of these restaurants, the menus are written in Malay with no illustration or English translation to help non-Malay-speaking customers make their decisions.
So, in this article, I will be listing down the 10 most common types of fried rice in Malaysia, along with their pictures. With this comprehensive guide, you are sure to impress your Malaysian friends and the restaurant staff with your outstanding knowledge of nasi goreng.
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1. Nasi Goreng Biasa
This is possibly the most boring nasi goreng on this list. Biasa means normal, and we all know how boring normal is. This nasi goreng is typically fried with some sauce (usually soy sauce, oyster sauce, or chili paste) to add color and flavor, and that’s pretty much it.
Additional ingredients may include eggs and some veggie, like cabbage, if the cook is feeling generous. It’s usually served for breakfast. So, if you see “fried rice” in your breakfast buffet spread, this is most likely what you’re getting. But you can dress it up with some sambal, cucumber and tomato slices and a sunny-side-up egg on top.
2. Nasi Goreng Cina
Translation: Chinese fried rice. No, it didn’t originate from China. Instead, it got its name from its color, which is lighter and a bit more yellowish compared to the other types of nasi goreng (no, we’re definitely not being racist at all 
). It’s also the least spicy because it’s only seasoned with a dash of sesame oil and some oyster sauce.
So, if you’re averse to spicy food, this should be your safest choice. Those who crave for some flavor may request for chili and soy sauce to be served on the side. Nasi goreng cina is usually cooked with scrambled egg and frozen mixed veggie (green peas, diced carrot, and sweet corn) although some people like to add fish cakes or sausages for extra protein.
3. Nasi Goreng Mamak
The word ‘mamak’ refers to the Indian Muslim community in Malaysia. Mamak food is basically a halal version of South Indian cuisine. It almost always tastes of curry, no matter what you order.
Nasi goreng mamak is darker in color thanks to soy sauce, and loaded with chili paste, garlic, onions, sometimes eggs, cabbage, tofu, and fish cakes, but the most important ingredient that gives its signature flavor is Maggi instant-noodle curry powder.
4. Nasi Goreng Kampung
This is my favorite among them all because of its strong flavors. Nasi goreng kampung (which literally means “village fried rice”) is cooked with a tiny bit of soy sauce, bird’s eye chili (very tiny but spicy), water spinach, blended shrimp paste, and anchovies. Very rich in taste. Unlike other types of nasi goreng, this one is usually cooked without egg.
The anchovies add crunch and umami, and the chili brings heat. This is the kind of fried rice that tastes like home, especially if you grew up eating spicy food.
5. Nasi Goreng Ikan Masin
Translation: Dried-fish fried rice. That’s a tongue twister right there. As the name implies, nasi goreng ikan masin is fried rice with bits of dried fish, which are stir-fried until crispy and then mixed into the rice. The rice is usually kept simple — just garlic, egg, and maybe some veggies — so the salted fish can shine. Some people add chopped bird’s eye chilies for an extra kick.
If the description doesn’t turn you off, then the pungent smell probably will. I think we Malaysians have an affinity for strong-smelling (read: stinky) food. And we get so defensive about it too. Just look at how offended we get when someone insults our national fruit — the infamous durian.
6. Nasi Goreng USA
Nope, this one doesn’t have any American influence. U.S.A. actually stands for ‘udang’ (prawn), ‘sotong’ (squid), and ‘ayam’ (chicken). At least, that was how it started. But for some reason, this dish has evolved into something totally different from its name.
Now, if you order nasi goreng USA, you will have a choice of two meats: beef or chicken. This will be cooked in thick tomato-chili gravy (not very spicy by Malaysian standard). Usually served with a sunny-side-up egg.
7. Nasi Goreng Pattaya
This is another one that has nothing to do with the place it was named after. In fact, the people in Pattaya, Thailand have no idea that there is a dish in another country that was named after their city (I asked).
Nasi goreng Pattaya is plain fried rice wrapped in a thin omelet, sort of like a savory crepe parcel, then drizzled with chili sauce, and served with a few slices of cucumber.
8. Nasi Goreng Ladna
Nasi goreng ladna is fried rice served with a thick, gooey gravy poured over the rice. The fried rice itself is usually plain or egg-based, while the ladna sauce is made with chicken or seafood, vegetables, flavored with oyster sauce and thickened with cornstarch.
If you’re not into dry fried rice, this is a great alternative. Doesn’t sound or look very appetizing, but actually tastes pretty good to me. I like my rice swimming in gravy. Kind of like porridge, but with more texture.
9. Nasi Goreng Paprik
Now, this one actually does originate from Thailand. The word ‘paprik’ is a combination of two Thai words: ‘pad’ (fried), and ‘prik’ (chili).
Nasi goreng paprik pairs regular fried rice with a spicy, Thai-style stir-fry of meat (usually chicken or beef) and veggies. The sauce is usually reddish and spicy with a slight tang, and full of lemongrass, kaffir lime leaves, and chili. The stir-fry is served separately or sometimes right on top of the rice.
10. Nasi Goreng Tomyam
This one’s for the tomyum lovers. Nasi goreng tomyam takes the iconic Thai soup and transforms it into rice form. The result is tangy, spicy, and fragrant, usually with lemongrass, lime leaves, and galangal stirred into the rice.
It often comes with prawns, squid, or chicken, and the flavors are unmistakably Thai-Malay. Expect a pinkish or reddish rice with strong aromatics, and sometimes a bowl of clear soup on the side.
Final Thoughts
Now that you are an expert on Malaysian nasi goreng, go ahead and order yourself one on your next trip to Malaysia.
Where can you find these nasi goreng? Just go to any Malay restaurant. Some mamak restaurants also serve Malay food.
But nasi goreng dishes are usually only available in the evening, from 6 pm onwards. And once you’ve tried them all, don’t forget to tell us which one you like the most!
** This article was originally published on Ummi Goes Where? in 2019.
Want to get first-hand experience on Malaysian food? Try one of these top-rated food tours in Malaysia.
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