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Nasi Goreng Kampung
Village-Style Fried Rice
A classic Malaysian village-style fried rice, characterized by its savory depth from dried anchovies (ikan bilis) and pungent shrimp paste (belacan), balanced with fresh kangkung (water spinach) and a fried egg. This version is quick, flavorful, and deeply satisfying.
ð§ ææ
- 400g Cooked rice (day-old, chilled)(Chilled, day-old rice is crucial for texture. Break up any clumps.)
- 50g Dried anchovies (ikan bilis)(Rinse briefly under cold water and pat dry. You can leave them whole or roughly chop them.)
- 1 teaspoon Belacan (fermented shrimp paste)(Toast briefly on a dry pan or grill until fragrant before using, or use a pre-toasted block.)
- 100g Kangkung (water spinach)(Trim tough ends and wash thoroughly. Cut into 2-inch lengths.)
- 2 Eggs(For frying sunny-side up or over easy.)
- 2 cloves Garlic(Minced.)
- 1 Shallots(Finely sliced.)
- 2-3 Chili padi (bird's eye chili)(Or to taste. Finely sliced. Adjust quantity for desired heat.)
- 2-3 tablespoons Cooking oil(Vegetable or peanut oil recommended.)
- 1 tablespoon Soy sauce (light)(Or to taste.)
- To taste Salt(Use sparingly, as anchovies and belacan are salty.)
ðšâð³ äœãæ¹
- 1
Prepare the aromatics: Mince the garlic, finely slice the shallots, and finely slice the chili padi. Toast the belacan briefly on a dry pan over medium heat until fragrant (about 1-2 minutes), then mash it into a paste. Set aside.
â±ïž 5 minutes - 2
Fry the anchovies: Heat 1-2 tablespoons of cooking oil in a wok or large skillet over medium-high heat (around 180°C / 350°F). Add the dried anchovies and fry, stirring occasionally, until they are golden brown and crispy, about 3-4 minutes. Remove the crispy anchovies with a slotted spoon and set them aside on a paper towel-lined plate, leaving the flavored oil in the wok.
â±ïž 4 minutes - 3
Sauté aromatics and belacan: Add the minced garlic, sliced shallots, and sliced chili padi to the hot oil in the wok. Stir-fry for about 1 minute until fragrant. Add the mashed belacan paste and stir-fry for another minute until well combined and fragrant. Be careful not to burn the belacan.
â±ïž 2 minutes - 4
Add rice and stir-fry: Increase the heat to high (around 200°C / 400°F). Add the chilled cooked rice to the wok. Break up any large clumps with your spatula. Stir-fry vigorously, tossing the rice to coat it evenly with the belacan mixture and aromatics. Continue to stir-fry for about 5-7 minutes, ensuring the rice is heated through and starting to get slightly toasted.
â±ïž 7 minutes - 5
Incorporate kangkung and seasonings: Add the prepared kangkung to the wok. Stir-fry for 1-2 minutes until the kangkung is just wilted but still vibrant green. Add the soy sauce and stir well to combine. Taste and add a pinch of salt if needed, remembering the saltiness of the anchovies and belacan.
â±ïž 2 minutes - 6
Fry the eggs: While the rice is finishing, heat a separate small pan with a little oil over medium heat (around 180°C / 350°F). Crack the eggs into the pan and fry them sunny-side up or over easy, until the whites are set and the yolks are still runny. Season lightly with salt.
â±ïž 3 minutes - 7
Serve: Divide the nasi goreng kampung between two plates. Top each serving with a fried egg and sprinkle generously with the reserved crispy anchovies.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âDay-old, chilled rice is essential for achieving a non-mushy texture in fried rice. Freshly cooked rice contains too much moisture.
- âBelacan (fermented shrimp paste) is a key ingredient that provides a unique umami depth and pungent aroma. Toasting it briefly before use intensifies its flavor.
- âAdjust the amount of chili padi to your preferred level of spiciness.
- âKangkung wilts quickly; add it towards the end of cooking to retain its crispness and vibrant color.
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- Add cooked shrimp, squid, or diced chicken for a heartier meal.
- For extra spiciness, add more chili padi or a dash of sambal oelek.
- A squeeze of lime juice just before serving can add a refreshing brightness.