Nasi Goreng Kampung (Traditional Indonesian Fried Rice)
This Nasi Goreng Kampung recipe is a classic Indonesian staple. It makes delicious Indonesian fried rice, and once you try it, you’ll be hooked! It’s a great recipe for family dinners, and leftovers make great lunch prep!
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What is Nasi Goreng Kampung?
In the Indonesian language, the term “nasi” means rice, “goreng” means fried, and “kampung” means village. While there are many variations of fried rice, however, nasi goreng kampung is my favorite.
It’s a common dish to find across Indonesia, yet it’s still one of Indonesia’s most treasured dishes for a reason: it’s incredibly packed with flavors! Give this recipe a try – and see for yourself.
How to Make the Best Nasi Goreng Kampung
- Use cold rice. Leftover is best. Using a freshly made batch of rice will lead to soggy and sticky fried rice (we don’t want this!) But.. if you didn’t have time to make rice ahead of time, you can freeze a fresh batch made of rice for 15-20 minutes until thorouhgly chilled, but not yet frozen.
- Use high heat. Using medium or low heat will steam the rice as you stir-fry it (we don’t want this!) To fry the rice well, you’ll need high heat.
What You Need to Make Nasi Goreng Kampung
- 2 1/4 cups cold white rice (leftover is best)
- 3 tablespoon vegetable oil
- 1/2 pound chicken, fried and shredded
- 3 tablespoon sweet soy sauce (kecap manis)
- 2 eggs
- 1 tablespoon broth powder or bouillon
Spice Mixture
- 5 cloves shallots
- 3 cloves garlic
- 3 red chilis, chopped
- 2 teaspoon shrimp paste, fried
- 2 teaspoon salt
- ½ teaspoon pepper
How to Make Nasi Goreng Kampung
- Heat a large non-stick pan or wok on high heat and add vegetable oil. Once heated through, add in the salt, chili, garlic, shallots and shrimp paste. Saute until fragrant.
- Beat the eggs, then scramble it into the pan. Add the cold rice, shredded chicken, sweet soy sauce, bouillon, and pepper. Saute all the ingredients until well-combined. Adjust spices to taste.
- Divide the Nasi Goreng Kampung into 2 portions and serve with krupuk, sambal oelek, extra fried egg, wedge of lime, scallions, and/or pickled cucumbers. ENJOY!
- Leftovers will keep for 2-3 days if stored in an airtight container in the fridge.
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If you make this Nasi Goreng Kampung recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Nasi Goreng Kampung (Indonesian Version)
Ingredients
- 2 ¼ cups cold white rice (leftover is best)
- 3 tbsp vegetable oil
- ½ pound chicken , fried and shredded
- 3 tbsp sweet soy sauce (kecap manis)
- 2 eggs
- 1 tbsp broth powder or bouillon
Spice Mixture
- 5 cloves shallots
- 3 cloves garlic
- 3 red chilis , chopped
- 2 tsp shrimp paste , fried
- 2 tsp salt
- ½ tsp pepper
Instructions
- Heat a large non-stick pan or wok on high heat and add vegetable oil. Once heated through, add in the salt, chili, garlic, shallots and shrimp paste. Saute until fragrant.
- Beat the eggs,then scramble it into the pan. Add the cold rice, shredded chicken, sweet soy sauce, bouillon, and pepper. Saute all the ingredients until well-combined. Adjust spices to taste.
- Divide the Nasi Goreng Kampung into 2 portions and serve with krupuk, sambal oelek, extra fried egg, and/or pickled cucumbers. ENJOY!
- Leftovers will keep for 2-3 days if stored in an airtight container in the fridge.
I remember going to Indonesia for business trips a few years ago and having this for breakfast almost every day! This recipe was very delicious, though finding the shrimp paste was a bit tricky where I live now but worth the trouble.