The first time I tasted Nasi Goreng Kampung was after making the recipe from RecipetinEats. The smoky aroma, sweet-and-spicy kick, and crunchy fried shallots hooked me instantly. Since then, I’ve cooked this dish over a dozen times, tweaking the spice level and texture to suit my tastes, all using cupboard ingredients.
This recipe reflects a version that’s authentic in flavour but easy enough for home cooks. Whether you’re new to Indonesian cuisine or looking to recreate a classic dish, I’ll show you how to make street-style village fried rice in just 20 minutes—complete with that smoky “wok hei” flavour.
Let’s cook!
Why You’ll Love This Recipe
If you’re a fan of bold, smoky, and spicy fried rice, then this Nasi Goreng Kampung recipe is about to become your new favorite! Here’s why you’ll love making it at home:
Authentic Street-Style Flavor – This recipe stays true to its roots, using kecap manis, shrimp paste, and chili to deliver the signature umami-packed taste found in Indonesian street food.
Quick & Easy – Ready in just 20 minutes, it’s the perfect meal for busy weeknights or when you need a fast, satisfying dish.
The Perfect Smoky Wok Hei – With pro tips on achieving wok hei, you’ll get that smoky, caramelized fried rice flavor even on a home stove!
Crispy Fried Egg Topping – That golden, crispy-edged fried egg with a runny yolk makes this dish extra indulgent.
Customizable & Versatile – Whether you prefer chicken, shrimp, beef, or a vegetarian twist, you can easily adapt this recipe to your taste.
A Taste of Indonesia at Home – No need to travel! Enjoy authentic Indonesian comfort food from your own kitchen, bringing the flavors of street vendors and home-cooked meals right to your plate.
With just a handful of ingredients and simple steps, you can master this classic Indonesian dish and impress your family or guests. Get ready to dig into a plate of delicious, spicy, and smoky Nasi Goreng Kampung! 🚀🍚
Love Spicy Street Food? Try These Too:
- Easy Masala Fries Recipe – Perfect as a side for fried rice
- Saucy Korean Gochujang Noodles – A fiery, umami-packed favorite
- Ultimate Guide to Cooking Eggs – Learn how to master crispy eggs, poached, scrambled & more
Quick Look At This Recipe
Quick Recipe Snapshot
Time: 10 min prep / 10 min cook
Servings: 2
Spice Level: Medium (easily adjustable)
Difficulty: Easy
Main Flavors:
- Sweet umami from kecap manis
- Smoky depth from wok hei technique
- Fiery heat from sriracha or sambal
Perfect for:
- Busy weeknights
- Late-night comfort meals
- Impressing guests with an authentic Asian dish
Tried this recipe? Drop a comment below or tag me on Instagram @scoffsandfeasts. I love seeing your creations!
Quick Recipe Summary
Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min | Servings: 2
Key Ingredients:
- Cold day-old rice (for best texture)
- Kecap manis (sweet soy sauce)
- Sriracha or sambal (for spice)
- Shrimp paste (optional, for umami)
- Crispy shallots (for topping)
- Eggs (fried for garnish)
Quick Steps:
1️⃣ Heat oil in a wok & add day-old rice.
2️⃣ Stir in kecap manis, shrimp paste, & sriracha.
3️⃣ Fry until caramelized, then add garlic ginger paste.
4️⃣ Top with a crispy fried egg & crispy shallots.
💡 Pro Tip: To achieve the signature smoky wok flavor, use high heat & toss the rice constantly!
What is Nasi Goreng Kampung?
Nasi Goreng Kampung literally translates to “village-style fried rice” in Indonesian and Malay. It’s a traditional dish that represents rural-style cooking, often made with simple, readily available ingredients. The combination of kecap manis (sweet soy sauce), shrimp paste, and spicy chili makes it incredibly flavorful and satisfying.
Cultural Significance
Nasi Goreng Kampung, or “village-style fried rice,” is a dish deeply rooted in rural Malaysian and Indonesian home cooking. It’s the kind of meal families make with whatever is on hand—leftover rice, eggs, chili, and a splash of kecap manis—stirred together in a hot wok to create something humble but jam-packed with flavour.
This version is inspired by the numerous versions I have tried in Malaysian restaurants. The rice is smoky, spicy, and always topped with a golden crispy fried egg. Every restaurant has its own variations and tricks to make their recipe unique. I came up with this recipe as it is easy for us home cooks out there and delivers a punch of flavour.
Ingredients & Substitutions
| Ingredient | Role in the Dish | Substitute |
| Cold day-old rice | Essential for texture | Use fresh rice, but cool & dry it first. |
| Kecap Manis | Gives sweetness & dark colour | Mix soy sauce + brown sugar. |
| Shrimp Paste | Adds deep umami flavour | Use fish sauce, miso paste, or omit. |
| Sriracha or Sambal | Adds spice & heat | Use chili flakes or hot sauce. |
| Crispy Shallots | Adds crunch & aroma | Use fried onions or garlic chips. |
| Eggs | Traditional topping | Can be scrambled or poached or fried. |
Tip: If you haven’t heard of kecap manis, it’s a thick, sweet Indonesian soy sauce. If you cannot find it? Mix 2 tbsp regular soy sauce + 2 tsp brown sugar to make a quick substitute. Learn more here.
How to Make Nasi Goreng Kampung
Prepare the Ingredients:
- Make garlic-ginger paste by mashing equal parts garlic & ginger.
- Slice spring onions and set aside.
- If making homemade crispy shallots, slice thinly & fry until golden.
Stir-Fry the Rice:
Heat oil in a wok on high heat.
Add cold day-old rice, breaking up clumps.
Pour in kecap manis, sriracha, and shrimp paste.
Fry until the rice turns dark & caramelized.
Add garlic-ginger paste and toss well.
Pro Tip: How to Achieve Wok Hei (Smoky Flavor) on a Home Stove
One of the defining features of authentic Nasi Goreng Kampung is the smoky, charred flavor you get from a high-heat wok. But since most home stoves don’t have the power of a professional wok burner, here’s how you can mimic that “wok hei” (breath of the wok) flavor at home!
Use the Right Pan – A carbon steel wok or cast-iron pan works best, as they retain and distribute heat more effectively than non-stick pans but I have had success using a non-stick commercial style wok.
Get Your Wok Smoking Hot – Heat your wok until you see light smoke before adding oil. This helps achieve a slightly charred taste on the rice. If your hob burner doesn’t go high enough, try using a portable induction hob. My hob gets crazy hot super quick and allows me to get my wok smoking before I begin to cook.
Fry in Small Batches – Overcrowding the pan will cause the rice to steam instead of fry, losing that signature texture.
Toss, Don’t Stir – Instead of constant stirring, lift and flip the rice using quick wrist movements. This allows more of the rice to come in direct contact with the hot wok.
Secret Flavor Hack – For an extra smoky boost, add a drop of sesame oil or a pinch of smoked paprika at the very end. This subtly enhances the charred aroma, making your homemade version taste just like street-style Nasi Goreng!
Cook the Fried Egg:
Wipe the wok clean & heat more oil.
Crack an egg and fry until crispy-edged with a runny yolk.
Place the egg on top of the rice.
Garnish & Serve:
- Sprinkle crispy shallots & spring onions.
- Serve with slices of cucumber & tomatoes for freshness.
Done! Enjoy your homemade Nasi Goreng Kampung!
Pro Tips for Perfect Indonesian Fried Rice
✔ Use day-old rice – This prevents it from getting mushy.
✔ Fry on high heat – Helps caramelize the rice and add smoky flavour.
✔ Toss constantly – Ensures even cooking & prevents burning.
✔ Don’t overdo the seasoning – Kecap manis is already salty-sweet.
✔ Experiment with proteins – Chicken, shrimp, or tofu all work great!
Tested & Tasted!
I’ve made this dish so many times using different woks, stoves, and spice levels. I wanted to make sure it’s beginner-friendly and tasty every time. All the tips in this post are based on my own hands-on kitchen experience.
FAQ’s
It translates to “village-style fried rice” in Indonesian and Malay.
It can be! The spice level depends on how much sriracha or sambal you add. Reduce it for a milder version.
Yes! Substitute with:
✔ A splash of fish sauce
✔ A teaspoon of miso paste
✔ Simply omit it for a vegetarian version.
Fresh rice is too moist and turns mushy. Day-old rice is drier and firmer, perfect for frying!
✔ Cool & refrigerate fresh rice before using.
✔ Spread it on a tray & let it air dry.
✔ Cook on high heat & stir constantly.
Yes! Cool completely, then freeze in airtight containers for up to 3 months.
Nasi Goreng Kampung Recipe
Ingredients
- 200 g cold day-old cooked rice
- 1 tsp shrimp paste
- 1 tsp garlic ginger paste
- 2 tsp brown sugar
- 2 tsp sriracha
- 2 tbsp sweet soy (kecap manis)
- 1 tbsp crispy fried shallots
- 2 large eggs (for frying)
- 1 spring onion
Instructions
- Preheat the wok on a high heat, add a little vegetable oil then add the cold cooked day old rice.
- Add the kecap manis and thoroughly toss the rice to mix or stir until all rice is coated and dark in colour
- Add the sriracha, then the brown sugar and continue to fry the rice for a few minutes on a high heat to slightly caramelize the rice and to remove any excess moisture
- Add the shrimp paste and work into the rice using the back of the spoon/ladle to ensure no lumps of shrimp paste are left in the rice
- Add the garlic ginger paste then toss through the rice and cook for a minute
- Plate the rice then gently wipe out the wok before adding a little oil and frying the egg on a medium high heat till crispy around the edges but with a runny yolk
- Place the egg on top of the rice then add some sliced spring onions and crispy fried shallots as a garnish before serving
Notes
- Keep the heat high in the wok to properly caramelize the rice and to get rid of any moisture in the rice to get the right texture
- When using the shrimp paste, work it into the rice by pushing it down with the back of the spoon/ladle. This will help to fully incorporate it into the rice. It is thick in consistency and needs to be worked into the rice well to avoid clumps.
- When making the rice, let it cool on a plate to evaporate any moisture before putting it into a container in the fridge for storage. The idea is to get the rice as dry as possible before frying.
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Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.