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Nasi Goreng Kampung (Village Fried Rice)
Traditional dish · Indonesian
A classic Indonesian fried rice, often considered the 'village' or 'country' style, characterized by its savory depth from shrimp paste and often featuring crispy anchovies and a fried egg.
Ingredients
- Jasmine rice, cooked and cooled4 cups
- Chicken or shrimp, diced1 cup
- Eggs4
- Shallots, thinly sliced1/2 cup
- Garlic, minced3 cloves
- Red chilies, finely chopped2-3
- Terasi (shrimp paste)1 tsp
- Kecap manis (sweet soy sauce)3 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
- Fried shallots (for garnish)2 tbsp
- Crispy fried anchovies (ikan teri)1/4 cup
- Cucumber slices (for garnish)1/2 cup
- Cilantro sprig (for garnish)4
Steps
- 1
Prepare the fried eggs: Heat 1 tbsp oil in a non-stick pan and fry eggs sunny-side up. Set aside.
- 2
In a wok or large skillet, heat the remaining 2 tbsp oil over medium-high heat. Add shallots, garlic, and chilies. Stir-fry until fragrant.
- 3
Add the terasi (shrimp paste) and stir-fry for another minute until it darkens slightly and becomes aromatic.
- 4
Add the diced chicken or shrimp and cook until browned and cooked through.
- 5
Add the cooled cooked rice to the wok. Break up any clumps and stir-fry to combine with the aromatics.
- 6
Pour in the kecap manis and season with salt and black pepper. Stir-fry vigorously until the rice is evenly coated and slightly caramelized.
- 7
Stir in the crispy fried anchovies.
- 8
Serve the Nasi Goreng hot, topped with a fried egg. Garnish with fried shallots and cucumber slices.
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