Nasi Goreng Kampung

Name: Nasi Goreng Kampung
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Malaysian
Ingredients: 400 g cooked jasmine rice, preferably day-old and chilled; 3 tbsp cooking oil (vegetable or coconut); 30 g dried anchovies (ikan bilis), rinsed and patted dry; 2 pcs large eggs; 150 g medium shrimp (prawns), peeled and deveined; 4 clove garlic cloves, minced; 4 pcs shallots, thinly sliced; 4 pcs bird's eye chilies (cili padi), finely sliced; 1 tsp belacan (shrimp paste); 2 tbsp kecap manis (sweet soy sauce); 1 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tsp fish sauce; 0.5 tsp white pepper; to taste salt; 2 pcs spring onions (scallions), sliced; fresh cucumber, sliced; tomato, sliced; 2 tbsp crispy fried shallots (bawang goreng); lime wedges

Nasi Goreng Kampung is a rustic, village-style Indonesian fried rice bursting with the bold flavors of shrimp paste, anchovies, and fiery chilies. Smoky, savory, and deeply satisfying, it's the ultimate one-wok comfort food that comes together in minutes using day-old rice.

Ingredients

400 g cooked jasmine rice, preferably day-old and chilled
3 tbsp cooking oil (vegetable or coconut)
30 g dried anchovies (ikan bilis), rinsed and patted dry
2 pcs large eggs
150 g medium shrimp (prawns), peeled and deveined
4 clove garlic cloves, minced
4 pcs shallots, thinly sliced
4 pcs bird's eye chilies (cili padi), finely sliced
1 tsp belacan (shrimp paste)
2 tbsp kecap manis (sweet soy sauce)
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp fish sauce
0.5 tsp white pepper
to taste salt
2 pcs spring onions (scallions), sliced
fresh cucumber, sliced
tomato, sliced
2 tbsp crispy fried shallots (bawang goreng)
lime wedges

Instructions

Prepare all ingredients before you begin — this dish cooks fast. Break up the chilled day-old rice with your hands or a fork so there are no large clumps. Mince the garlic, slice the shallots and chilies, peel the shrimp, and rinse the dried anchovies. Measure out all sauces and set them aside together in a small bowl.
Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the dried anchovies and fry, stirring frequently, for 2–3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
In the same wok, add another tablespoon of oil over high heat. Add the shallots, garlic, and bird's eye chilies. Stir-fry for 1–2 minutes until fragrant and the shallots turn translucent.
Add the belacan (shrimp paste) to the wok and press it against the hot surface, breaking it up and frying it for about 30 seconds until it becomes fragrant and slightly darkens.
Add the shrimp to the wok and stir-fry over high heat for 1–2 minutes until they turn pink and are just cooked through. Push everything to the side of the wok.
Add the remaining tablespoon of oil to the cleared space in the wok. Crack in both eggs and scramble them quickly, breaking up the yolks. When the eggs are about 70% set but still slightly wet, toss them together with the shrimp and aromatics.
Add all the cooked rice to the wok. Using a spatula or wok ladle, toss and stir-fry vigorously over the highest heat, ensuring the rice is evenly mixed with all the ingredients. Spread the rice out against the wok surface and let it sit for 20–30 seconds undisturbed to develop some wok hei (smoky char), then toss again. Repeat this process for about 2 minutes.
Pour the combined sauces (kecap manis, light soy sauce, oyster sauce, fish sauce) over the rice. Add the white pepper. Toss everything vigorously for another 1–2 minutes until every grain of rice is evenly coated and the liquid has been absorbed. Taste and adjust salt if needed.
Remove the wok from heat. Fold in most of the fried anchovies, reserving some for topping. Plate the nasi goreng in a mound. Top with the reserved crispy anchovies, fried shallots, and sliced spring onions. Arrange sliced cucumber, tomato, and lime wedges on the side. Serve immediately.