I love Kampung fried rice. Not only this nasi goreng kampung recipe is easy to make, but I can reassure you that this dish will become your favorite any time of the year.

As a busy working mother, I try to find the easiest and most delicious recipe I can make in my kitchen for my family and me. If you a looking for a delicious fried rice recipe, I would implore you to try this kampung fried rice recipe.

I learned to cook fried rice nasi goreng kampung from my mom. As a kampung girl, from the rural area of Beaufort, Sabah, Malaysia, this dish is a staple dish inside my parent’s household and I am excited to share with you this recipe.

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Ingredients For Kampung Fried Rice

Here are the ingredients that I used to cook kampung-style fried rice:

500 grams overnight rice

3 peeled prawn

1 squid cut bodies into round

60-gram dried Achovies

3 garlic cloves

1 red onion

5 bird eyes chili

1 tomato diced

1- 2 eggs

3/4 tsp salt or more if needed

1/2 tsp sugar

1/4 tsp black pepper

3-5 tbsp olive oil or as needed

Substitution And Variation

Nasi goreng kampung is one of those recipes that is so versatile and you can cook this recipe with minimal or more ingredients, you can get creative and play with taste according to your preferences.

1/ I find using jasmine rice to make nasi goreng kampung recipe is better compared to using basmati rice due to its ability to crisp up before breakage. Basmati is longer, drier, and less starchy, but tends to break when stir-fried however a more healthier choice.

2/ I am using tomatoes for this recipe because I am out of vegetables. Using tomatoes can add a sweet and sour taste to this fried rice which I like. But you can also use water spinach, long beans, and/or petai in the dish. They will add more texture and crunchiness.

3/ I love my protein. If you are trying to lose weight, adding protein to your meals will help you feel satiated longer. In this recipe, I am using prawns, squids, and anchovies. You can skip prawns and squids and change to lean chicken meat, fish balls, or fish cakes.

4/ The key to making an authentic kampung fried rice recipe is a hint of spiciness in the dish. I am using bird-eye chili but if you can’t tolerate spicy dishes, you can reduce the amount of bird-eye chili, skip it, or use bell pepper.

5/ If you can find shrimp paste, you can make sambal (spicy chili chutney) for an aromatic and spicy taste.

6/ Garnishing with lime juice and scallion for aromatic and enhance the seafood taste which helps to bring out the umami taste.

Equipment

The main hero in this nasi goreng kampung dish is the rice. I honestly feel having a good rice cooker is important hence I recommend the Black + Decker Rice Cooker. I love that this rice cooker is easy to use, easy to clean, durable, and high quality. It does the job of cooking rice.

Another staple household item that you must have inside your kitchen is this Manual Food Processor. I love that it is easy to assemble, easy to clean, value for money, and does the job. Honestly, I feel using the manual food processor is better than the electrical food processor as you can control how fine you want to chop your vegetables.

How To Cook Kampung Fried Rice

1/ I am using this manual food processor to chop my garlic, red onion, and bird-eye chili to get a coarse chopping. I like mine with texture, it helps to enhance the eating and taste experience. But if you choose to make a fine chopping. Next diced tomatoes. Put aside.

2/ After you wash and dry the anchovies, deep fry them on medium heat for about 3 minutes until turn golden brown. Put aside.

3/ After you have cleaned and peeled the prawns and cut the squid’s bodies into rounds, pour in hot boiled water for 5 minutes and then discard all the water. This will help to remove the fishy smell. Pat dried and put aside.

4/ Crack rice directly into the rice and mix well to coat all the rice evenly and give a nice sunny yellow color when fried. Or you can later crack the egg while frying it.

5/ Prepare wok, turn on medium heat, and pour in olive oil. Once the oil is heated, put all minced onion, garlic, and bird-eye chili and stir them for a few seconds. Be careful not to burn the onions and the garlic because they will taste bitter.

6/ Immediately put in squids, and prawns. Stir them for a while. Then put in the rice.

7/ Stir-fried the rice. Add in salt, sugar, and pepper. Lastly, put in tomatoes and anchovies. Garnish with lime, cucumber, or salad on the side. Ready to be served.

Insider Tips

1/ Using overnight rice will give your fried rice a good texture and will bring out the individual flavors of the other ingredients. Using freshly cooked rice is not only hot, steamy, moist, and a little sticky, this will make your fried rice clumpy and soggy.

2/ If you like your fried anchovies crunchier before frying, coat a bit of flour or breadcrumbs, mix well then deep-fried.

3/ You can keep your leftover kampung fried rice inside an airtight container inside the fridge for a week and reheat it for eating later. When reheat add a bit of water so that your nasi goreng kampung is not dried.

FAQs On Kampung Fried Rice

Why Is Fried Rice The Best?

Fried rice is the best because it is versatile and fast. You can use non-Asian ingredients, seasoning with garlic and fresh herbs, pesto, hot sauce, or chilies. With minimal ingredients, you can make up a bowl of delicious fried rice.

How Do You Make Fried Rice Taste Better?

You can make fried rice taste better using the most important sauces like soy sauce, oyster sauce, and fish sauce in fried rice. These three sauces enhance unique flavors to rice but be careful not to go overboard. Make sure to add small amounts of each sauce and taste regularly to achieve a taste to your liking.

Why Put Egg In Fried Rice?

Putting an egg in fried rice into hot oil will set the bottom fast and create a lovely crust, which is delicious! Furthermore, the hot oil can create an airy texture making the eggs fluff up. I like to crack my eggs into the rice and coat rice evenly for a nicer taste and color.

How Do I Put Egg In Fried Rice?

You put an egg in the fried rice at the part of wok that is over the heat, fry the egg, and mix with a spatula until the egg starts to cook and is scrambled.