📝 About This Recipe
Transport your senses to the heart of a Malaysian village with this robust, spicy, and deeply aromatic fried rice. Unlike its sweeter city cousins, Nasi Goreng Kampung is defined by its punchy use of 'belacan' (shrimp paste), crunchy 'ikan bilis' (anchovies), and fresh water spinach. It is a humble yet explosive dish that perfectly balances umami, heat, and the comforting char of a well-seasoned wok.
🥗 Ingredients
The Aromatics (To be pounded)
- 5-6 pieces Shallots (peeled)
- 3 cloves Garlic
- 5-10 pieces Bird's Eye Chilies (Cili Padi) (adjust to spice preference)
- 1 teaspoon Toasted Shrimp Paste (Belacan) (crumbled)
- 1 tablespoon Dried Anchovies (Ikan Bilis) (soaked and drained for the paste)
Main Components
- 4 cups Day-old Jasmine Rice (cold, grains separated)
- 1/2 cup Dried Anchovies (Ikan Bilis) (for frying until crispy)
- 1 bunch Water Spinach (Kangkung) (cut into 2-inch lengths)
- 150 grams Chicken Breast or Thigh (thinly sliced)
- 2 large Eggs
- 4 tablespoons Cooking Oil (neutral oil like vegetable or canola)
Seasoning and Garnish
- to taste Salt
- 1/2 teaspoon Sugar (to balance the heat)
- 1/2 piece Cucumber (sliced into rounds)
- 1 per person Fried Egg (Telur Mata) (sunny side up with crispy edges)
- 1 piece Tomato (cut into wedges)
👨🍳 Instructions
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1
Prepare the spice paste: Using a mortar and pestle, pound the shallots, garlic, bird's eye chilies, belacan, and the small portion of soaked anchovies into a coarse paste. This traditional method releases more oils than a blender.
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2
Heat 2 tablespoons of oil in a wok over medium heat. Fry the 1/2 cup of dried anchovies until they are golden brown and very crunchy. Remove and set aside on paper towels.
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3
In the same oil (now flavored with anchovies), fry the sliced chicken until cooked through and slightly browned. Remove and set aside.
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4
Wipe the wok if necessary and add the remaining 2 tablespoons of oil. Increase heat to medium-high. Add the pounded spice paste and sauté until 'pecah minyak' (the oil separates from the paste) and it smells incredibly fragrant, about 3-4 minutes.
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5
Push the paste to the side of the wok. Crack the 2 eggs into the center. Let them set for 30 seconds, then scramble them lightly until mostly cooked.
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6
Add the cold rice to the wok. Turn the heat to maximum. Using a spatula, break up any clumps and toss vigorously to coat every grain of rice with the spice paste and egg.
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7
Add the cooked chicken back into the wok along with half of the crispy fried anchovies.
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8
Season with salt and a pinch of sugar. Continue to stir-fry over high heat for 2-3 minutes, allowing the rice to 'dance' in the wok and develop a smoky 'wok hei' aroma.
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9
Toss in the kangkung (water spinach). Stir-fry for only 1 minute until the leaves are just wilted but the stems remain crunchy.
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10
Turn off the heat. Give it one final toss and taste for seasoning, adding more salt if required.
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11
Plate the rice immediately. Garnish with the remaining crispy anchovies, fresh cucumber slices, and tomato wedges.
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12
Top each serving with a freshly fried sunny-side-up egg with a runny yolk for the ultimate village-style experience.
💡 Chef's Tips
Use rice that has been refrigerated overnight; fresh rice is too moist and will turn mushy in the wok. If you cannot find kangkung, you can substitute with Chinese broccoli (Gai Lan) or even spinach, though the flavor profile will change slightly. Don't skimp on the belacan (shrimp paste)—it is the backbone of the 'Kampung' flavor. If it's your first time, toast it briefly in a pan to mellow the scent. The secret to a great Nasi Goreng is 'Wok Hei'; keep the heat high and the rice moving to prevent sticking while achieving that charred flavor. For a vegetarian version, omit the anchovies and shrimp paste, and use a mushroom-based seasoning or fermented bean paste (tauco) for umami.
🍽️ Serving Suggestions
Serve with a side of 'Keropok Ikan' (fish crackers) for extra crunch. A cold glass of 'Teh O Ais Limau' (Iced Lime Tea) cuts through the spice perfectly. Add a dollop of Sambal Belacan on the side if you are a true heat seeker. Pair with 'Ayam Goreng Berempah' (spiced fried chicken) for a more substantial meal. Finish the meal with fresh tropical fruits like papaya or pineapple to soothe the palate.