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Nasi goreng: a one-pot pantry clean-up dish at its best Annie Hariharan Dwi Larasatie Nur Fibri, a food and gastronomy researcher at University Gadjah Mada in Indonesia, literally wrote the book on nasi goreng. In it she explores 104 variations of the dish, which differs not only between regions, but households. Her exploration adds some much needed complexity to an ongoing food fight about the origin of nasi goreng, which reached boiling point back in 2016 when footballer Rio Ferdinand tweeted: “Nasi goreng lunch. Keeping it local in #Singapore” while visiting the island state. This rice dish, fried with a spice base and topped with vegetables, meat or egg became a flashpoint for Malaysians and Indonesians. Both parties lay claim to the dish and were miffed to see Singapore get the credit.

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