Pronounced "nahzee go-rang," nasi goreng had the same beginnings as other versions of fried rice: as a safe, delicious way to avoid wasting rice. Unknown to many, old rice is far more a threat for food poisoning than spoiled meat. Bacillus cereus - a bacteria once considered for biological weapons - can form on rice kept at room temperatures. A lack of refrigeration in Indonesia means that rice is often prepared in bulk, then kept in large tubs; frying the rice prevents the need to throw out precious food.
Aside from safety, nasi goreng fits well within the typical eating style in Indonesia..