Nasi Goreng Kampung (Village Style Fried Rice)

Name: Nasi Goreng Kampung (Village Style Fried Rice)
Total time: 30 min
Yield: 2 servings
Cuisine: malay
Ingredients: 400 g Cooked Rice (overnight); 100 g Shrimp; 30 g Dried Anchovies (Ikan Bilis); 5 g Garlic; 30 g Shallot; 10 g Green Chili Padi; 5 g Red Chili Padi; 5 g Belacan (Shrimp Paste); 100 g Kangkung (Water Spinach); 1 large Egg; 1 tsp Salt; 3 tbsp Cooking Oil; 0.25 piece Cucumber

A traditional Malaysian village-style fried rice, known for its unique savory and spicy flavor, primarily from dried anchovies (ikan bilis) and a special chili paste. This recipe emphasizes the distinct taste achieved by pounding fresh spices and frying ingredients separately before combining with rice.

30 min 2 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

575

Calories

23g

Protein

65g

Carbs

23g

Fat

Scale recipe

2 servings

Original recipe

Ingredients13 items

Produce

🧄Garlic5 g

🧅Shallot30 g

🌶️Green Chili Padi10 g

🌶️Red Chili Padi5 g

🥬Kangkung (Water Spinach)100 g

🥒Cucumber¼ piece

Seafood

🦐Shrimp100 g

🐟Dried Anchovies (Ikan Bilis)30 g

Dairy

🥚Egg1 large

Pantry

🍚Cooked Rice (overnight)400 g

🦐Belacan (Shrimp Paste)5 g

🌻Cooking Oil3 tbsp

Spices

🧂Salt1 tsp

Instructions

1
Break up the overnight cooked rice in a bowl to separate the grains. Set aside.
2
Peel and devein the shrimp. Set aside.
3
Wash the dried anchovies (ikan bilis) thoroughly. Separate 15g for the chili paste and 15g for frying as garnish.
4
In a mortar, add 15g of washed dried anchovies, garlic, shallot, green chili padi, red chili padi, and belacan. Pound until a coarse paste is formed.
5
Wash the kangkung and pluck the tender leaves and stems. Set aside.
6
Crack the egg into a small bowl. Set aside.
7
Heat 2 tablespoons of cooking oil in a wok over medium-low heat. Add the remaining 15g of dried anchovies and fry until golden brown and crispy. Remove and set aside as garnish.
8
In the same wok with the remaining oil, add the egg and scramble it until just cooked (not too firm). Remove and set aside.
9
Add 1 tablespoon of cooking oil to the wok. Add the pounded chili paste and sauté over low heat until very fragrant, slightly dry, and the color deepens.
10
Add the prepared rice to the wok. Stir-fry thoroughly, breaking up any clumps, ensuring the chili paste is evenly distributed.
11
Season the fried rice with salt. Continue to stir-fry.
12
Increase the heat to high. Add the scrambled egg, kangkung, and raw shrimp to the wok. Stir-fry vigorously until the kangkung is tender-crisp and the shrimp are cooked through. If the rice feels too dry, add a tiny splash of water.
13
Serve the Nasi Goreng Kampung hot, garnished with the crispy fried anchovies and slices of fresh cucumber.

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Cuisinemalay