Main Dishes & Rice
Special Nasi Goreng Kampung (Village-Style Fried Rice)
Prep
10 min
Cook
20 min
Servings
2
Level
Easy
Nasi goreng (Indonesian fried rice) is a dish loved by everyone, always reliable any time of day, whether for breakfast, dinner, or a quick meal when you don't feel like cooking. The blend of shallots, chilies, and sweet soy sauce seeping into every grain of rice creates that irresistible aroma so typical of Indonesian street food carts. With the addition of egg, shredded chicken, and a sprinkle of fried shallots, this fried rice tastes special even though it's made with simple ingredients right in your home kitchen.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 3 plates/700 grams cold cooked white rice (leftover rice from the night before)
- 2 chicken eggs
- 100 grams shredded or small-diced chicken meat
- 5 shallots
- 3 clove garlic
- 3 piece curly red chilies
- 5 piece red bird's eye chilies (optional, adjust to your spice preference)
- 3 tbsp sweet soy sauce (kecap manis)
- 1 tbsp oyster sauce
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp powdered chicken bouillon
- 3 tbsp cooking oil
- 2 stalks scallions, thinly sliced
- 1 handful green mustard greens or cabbage, roughly sliced
- 2 tbsp fried shallots for garnish
- 1/2 piece fresh cucumber, for serving
- to taste crackers (kerupuk), for serving
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👩🍳 Instructions
- 1 Prepare cooked white rice that has been cooled down (ideally rice from the night before, kept in the fridge), since its texture will be drier and won't clump together when fried. Gently stir the rice with your hands or a spoon so the grains separate.
- 2 Blend the shallots, garlic, and curly red chilies (plus bird's eye chilies if you like it spicy) using a blender or mortar and pestle until you get a smooth spice paste. Set aside.
- 3 Heat 1 tbsp of cooking oil in a large skillet or non-stick pan over medium heat. Beat the eggs, then scramble them until cooked and roughly broken up. Remove and set part of it aside as a topping, leaving the rest in the pan.
- 4 Add the remaining cooking oil to the same pan. Sauté the spice paste over medium heat until fragrant and slightly deepened in color, about 2-3 minutes, stirring constantly so it doesn't burn.
- 5 Add the chicken pieces, cook while stirring until the chicken changes color and is fully cooked, about 4-5 minutes.
- 6 Add the green mustard greens or cabbage, stir-fry briefly until slightly wilted.
- 7 Add the cooked rice to the pan, mix well with the seasoning using a folding motion from the bottom up so the seasoning is evenly distributed and no rice clumps remain.
- 8 Pour in the sweet soy sauce, oyster sauce, salt, pepper, and bouillon powder. Keep stirring over medium-high heat so the rice dries out slightly and the seasoning is fully absorbed, about 5-7 minutes.
- 9 Add back the scrambled eggs you set aside earlier along with the sliced scallions. Stir briefly to combine, taste, and adjust the salt or sweet soy sauce if needed.
- 10 Turn off the heat. Serve the hot fried rice on a plate, sprinkle with fried shallots, and complete it with fresh cucumber slices and crackers (kerupuk) on the side.
💡 Tips
• Use rice that has cooled down or been stored overnight in the fridge, since rice that's still warm tends to be soft and sticky when fried.
• Cook over medium-high heat and avoid stirring too often so the fried rice develops a bit of that 'smoky' texture typical of a hot wok, just like at Indonesian food stalls.
• Adjust the spice level by adding or reducing the amount of bird's eye chilies according to your family's taste.
• You can swap the protein for shrimp, meatballs, or beef sausage depending on your preference and what's available at home.
📊 Nutrition Facts / serving
450 kkal
Calories (kcal)
18 gramg
Protein
16 gramg
Fat
58 gramg
Carbs
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