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A super simple, flavor packed dish, this nasi goreng kampung is a fried rice dish that is easy to make and perfect served with lots of dishes!
Nasi goreng basically means "fried rice" in Malaysia and Indonesia. It is versatile (like this Chinese fried rice) and can be made with anything you might have left in your fridge.
This has become one of my favorite fried rice recipes. While we love this kimchi fried rice and breakfast fried rice, the intense flavors of this rice keeps us coming back for more.
Not only is this dish popular in Malaysia, but it is also eaten often in Indonesia and Singapore (and my kitchen). Each household makes a slightly different version, so it can be tweaked to your liking.
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Why This Recipe Works
- It's a great way to use leftover rice and the recipe is very versatile.
- It has so much flavor from the anchovies, chili paste and shrimp paste - packed with umami!
- It comes together very quickly and is ready to eat in under 20 minutes!
- It's basically a one-pot meal (it has veggies and proteins!) so you don't need to wash a bunch of dishes.
- The spice level can be adjusted depending on your preferences.
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Ingredients
The full list of ingredients and amounts is found in the recipe card at the bottom of the post.
Using cold, cooked long grain white rice is key to getting the right consistency. I recommend making the rice the day before and refrigerating it until ready to use.
Dried anchovies are part of what gives this dish it's ultra umami flavor. Don't worry, it doesn't make your rice taste fishy (it will smell slightly fishy while frying though).
*note you can also use canned anchovies in a pinch if you can't get dried ones.
Serrano peppers add just a touch of heat to the rice. You can substitute Thai chilies for more heat, or Anaheim peppers if you want something more mild.
Sambal oelek is a fermented chili paste often made with vinegar.
Don't be worried about the shrimp paste. It has a very strong smell but really just adds a delicious umami to the rice - You rice won't taste like fermented shrimp!
**You can also use this sambal belacan in place of the sambal and shrimp paste
If you've never had water spinach, you are in for a treat! It's not anything like regular spinach except for the fact that it's green.
The stalks are hollow (they need to be trimmed before using them kind of like asparagus). It can be found in Asian markets - look for "ong choy." If push comes to shove, you can substitute regular spinach.
Any cooked chicken will work. Sometimes I use store bought roasted chickens (you know, the pickin' chickens from Costco). Or I use leftover sous vide chicken breast chopped in cubes.
Step By Step Instructions
Heat the oil in a wok over medium high heat and add the anchovies. Fry for 1-2 minutes, then remove and set aside.
Add the shrimp paste, sambal, garlic, chilies, pepper, salt, and sugar and fry 30-60 seconds.
Add the anchovies back in. Add the water spinach and toss to combine.
Let it cook down for 3-5 minutes, tossing regularly to prevent spices from burning.
Add the chicken and green onions and toss to combine.
Add the rice and toss to combine, breaking up any chunks of rice. Let cook 2-4 minutes, until fully combined and rice starts to brown lightly in places.
Remove from heat and serve topped with crispy fried shallots (optional but highly recommended). You can also top with a fried egg.
Expert Tips
- Break up all the clumps in the rice before putting it into the wok/skillet.
- You can substitute any protein for the chicken if you'd like. You can also brown it up if you don't have any cooked chicken.
- You can also use this sambal belacan in place of the sambal and shrimp paste.
- If you don't have a wok, you can use a large heavy bottomed skillet.
- Never use olive oil for stir frying as it has a lower smoke point and also can have a strong flavor.
- Don't use a nonstick pan as they should not be used over high heat.
- I recommend gathering and measuring all your ingredients out before getting started because it will go quick once you start cooking.
Serving Options
- Serve lightly drizzled with a little kecap manis (Indonesian sweet soy sauce).
- Serve alongside this beef rendang or chicken rendang.
- Stir fry long beans with the rice in place of the water spinach if you'd like (or in addition to).
- I love to add a fried egg when serving the rice - it is sooo good! You can also use sous vide poached eggs to top.
Frequently Asked Questions
Nasi goreng is the Indonesian and Malay way of saying fried rice. It is typically made with sambal, chilies, shrimp paste, vegetables and chicken (or other proteins).
While nasi goreng is a type of fried rice, it differs from other Asian rice preparation in that it is made with very savory undertones such as sambal, shrimp paste and anchovies, giving it a pungent, umami flavor. Nasi goreng preparations can be different from household to household.
Nasi goreng is typically spicy as it uses hot chilies in the preparation. Spice can be adjusted by reducing/eliminating chilies.
Storage and Reheating
Leftovers can be store in a covered container for 3-5 days. Reheat in a microwave or on a skillet heated to medium. Cook until heated through, being careful not to overcook or it can become mushy.
If you love this recipe, leave a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Nasi Goreng Kampung
Ingredients
- 3 cups cooked long grain white rice
- 3 tablespoons cooking oil
- ¼ cup dried anchovies
- 4 garlic cloves minced
- 2 serrano peppers minced
- 1 tablespoon sambal oelek
- ½ teaspoon shrimp paste
- ½ teaspoon coconut sugar
- ⅛ teaspoon white pepper
- ¼ to ½ teaspoon salt adjust to preference
- 3 cups water spinach ong choy
- 1 cup shredded or cubed chicken cooked
- 3 green onions chopped
- Fried shallots optional for serving
Instructions
- Heat the oil in a wok over medium high heat and add the anchovies. Fry for 1-2 minutes, then remove and set aside.
- Add the shrimp paste, sambal, garlic, chilies, pepper, salt, and sugar and fry 30-60 seconds.
- Add the anchovies back in. Add the water spinach and toss to combine. Let it cook down for 3-5 minutes, tossing regularly to prevent spices from burning.
- Add the chicken and green onions and toss to combine.
- Add the rice and toss to combine, breaking up any chunks of rice. Let cook 2-4 minutes, until fully combined and rice starts to brown lightly in places.
- Remove from heat and serve topped with crispy fried shallots. You can also top with a fried egg.
Expert Tips:
- Break up all the clumps in the rice before putting it into the wok/skillet.
- You can substitute any protein for the chicken if you'd like. You can also brown it up if you don't have any cooked chicken.
- You can also use this sambal belacan in place of the sambal and shrimp paste.
- If you don't have a wok, you can use a large heavy bottomed skillet.
- Never use olive oil for stir frying as it has a lower smoke point and also can have a strong flavor.
- Don't use a nonstick pan as they should not be used over high heat.
- I recommend gathering and measuring all your ingredients out before getting started because it will go quick once you start cooking.
Nutrition
henry
I really really loved the anchovies in this! It gave it such a blast of flavor. Will definitely make again.
Danielle
So glad you liked it!