DinnerMain Course

Nasi Goreng Kampung

Name: Nasi Goreng Kampung
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: malaysian, southeast_asian
Ingredients: 3.5 cup cooked rice day-old, cold; 2 pcs shallot roughly chopped; 3 pcs red chili roughly chopped; 2 clove garlic roughly chopped; 1 tbsp dried anchovy rinsed; 2 tbsp vegetable oil; 2 tbsp dried anchovy rinsed and drained; 100 g chicken diced (optional); 100 g prawn peeled and deveined (optional); 1 cup kangkung chopped, or other leafy greens; 1 tbsp soy sauce; 1 tbsp oyster sauce; 2 pcs egg; 0.5 pcs cucumber sliced

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

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

71%Score

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

Storage

Store leftover nasi goreng in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or frying pan until thoroughly hot.