Nasi Goreng Kampung
This traditional Malaysian fried rice dish is packed with flavor from a spicy chili paste, anchovies, and vegetables. It's a quick and satisfying meal perfect for using up leftover rice. Serve with a fried egg for a complete experience.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 894 kcal
Allergen information: may contain crustaceans, eggs, fish, gluten, molluscs, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 3.5 cupcooked rice, day-old, cold
- 2 tbspvegetable oil
- 1 tbspsoy sauce
- 1 tbspoyster sauce
chili paste
- 2 pcsshallot, roughly chopped
- 3 pcsred chili, roughly chopped
- 2 clovegarlic, roughly chopped
- 1 tbspdried anchovy, rinsed
main
- 2 tbspdried anchovy, rinsed and drained
- 100 gchicken, diced(optional)
- 100 gprawn, peeled and deveined(optional)
- 1 cupkangkung, chopped, or other leafy greens
to serve
- 2 pcsegg
- 0.5 pcscucumber, sliced
Equipment
wok · blender · spatula · frying pan
The method
Step by step
- 1
Prepare the chili paste by blending the chili paste shallots, chili, garlic, and dried anchovies with a splash of water until a coarse paste forms.
About 5 min
Cook’s note: Add a tablespoon of water at a time if needed to help the blender.
- 2
Heat vegetable oil in a large wok or frying pan over medium-high heat.
About 1 min
- 3
Add the main dried anchovies and fry until crispy and golden brown, then remove them from the pan and set aside.
About 2 min
Cook’s note: Be careful not to burn them, as they can turn bitter quickly.
- 4
If using, add the chicken and/or prawns to the pan and stir-fry until cooked through, then remove and set aside with the anchovies.
About 3 min
- 5
Add the prepared chili paste to the wok and stir-fry for 2-3 minutes until fragrant and the oil separates.
About 3 min
Cook’s note: Stir constantly to prevent burning.
- 6
Add the day-old cooked rice to the wok and break up any clumps with your spatula.
About 1 min
Cook’s note: Cold, day-old rice works best for fried rice as it's less sticky.
- 7
Pour in the soy sauce and oyster sauce, and stir well to combine, ensuring the rice is evenly coated with the paste and sauces.
About 2 min
- 8
Return the cooked chicken, prawns, and most of the crispy anchovies to the wok, reserving some anchovies for garnish.
About 1 min
- 9
Add the kangkung or other leafy greens and stir-fry until just wilted.
About 1 min
Cook’s note: Do not overcook the greens to maintain their crunch.
- 10
Taste and adjust seasoning if necessary.
- 11
While the rice is cooking, fry the eggs to your preferred doneness.
About 3 min
Cook’s note: A sunny-side-up egg with a runny yolk is traditional.
- 12
Serve the nasi goreng kampung hot, garnished with the remaining crispy anchovies, a fried egg, and cucumber slices.
Per serving
Nutrition
- Calories
- 893.9kcal
- Protein
- 39.1g
- Carbs
- 118.7g
- Fat
- 28.8g
- Fibre
- 4.4g
- Sugar
- 5.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover nasi goreng in an airtight container in the refrigerator.
Reheat in a microwave or frying pan until thoroughly hot.
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