Nasi goreng has for years been one of the most popular dishes from Asian cuisine. Almost everyone has their own favorite variant: with chicken, shrimp, vegetarian or extra spicy. Still, a good nasi always starts with the same base: the right vegetables. But which vegetables actually belong in nasi?

There is no definitive answer to that. In Indonesia a recipe varies from region to region and even from family to family. However, there are a number of vegetables that you see in most nasi dishes. Together they provide the recognizable flavor, a nice balance between sweet and savory, and sufficient bite.

The classic base of nasi

When you think of nasi vegetables, you quickly land on onion, leek and bell pepper. These three ingredients have formed the base of many Dutch nasi recipes for years and are also found in many professional vegetable mixes.

Onion gives nasi its full, savory flavor. During frying the onion softens and becomes slightly sweet, making it a perfect match with rice, spices