I love my spicy food and this Nasi Goreng Kampung Recipe is comfort food at its best. Quick and easy to make and topped with a crispy fried egg. This one is absolutely delicious! Are you tired of plain, dull fried rice that leaves your taste buds yearning for more? If so, you’re in for a treat! We are about to embark on a flavourful journey…
Nasi Goreng Indonesian Fried Rice
Now when I think of fried rice, my mind immediately goes to the thought of Chinese takeaway egg fried rice. When I developed an interest in cooking, making tasty fried rice was an ambition. I wanted to make fried rice that was loaded with flavour and miles away from bland takeaway fried rice. Then I discovered Nasi Goreng, an Indonesian version of fried rice. It completely blew me away. This is seriously flavourful fried rice! Top it off with a crispy fried egg with a runny yolk, and you have super tasty street food you can easily make at home.
What is the difference between fried rice and nasi goreng?
Now, let’s dive into the secrets that will transform your rice from average fried rice to my amazing Nasi Goreng Kampung Recipe. My first tip unravels the power of a secret ingredient, Kecap Manis, a sweet and savoury Indonesian soy sauce that adds an irresistible depth to your dish. Its thick and syrupy texture allows it to cling to the rice, coating each grain with its rich and complex flavor. This allows the rice to develop a characteristic dark colour with the caramelization of the rice.
Next, the importance of using day-old cooked rice, a little-known trick that guarantees the perfect texture and prevents the dreaded mushiness. It’s important to note that not all types of rice work equally well for fried rice. Long-grain varieties like jasmine or basmati rice tend to yield better results, as they have a firmer texture that holds up well during cooking. Other types such as short-grain or sticky rice can end up clumping together even more when used for fried rice. Finally, the crispy delight of fried shallots, adding an enticing crunch to each spoonful of spicy goodness.
Nasi Goreng Ingredients
Cooked day-old rice – this is essential. Leave cooked rice to cool and dry out for a successful spicy fried rice recipe. Dry rice helps to keep the grains separate. If you have ever tried to make fried rice with freshly cooked rice straight from the pot, you will know you end up with a mushy mess! This is not a step you can skip. I like to use basmati rice as I prefer it.
Kecap Manis – a dark sweet soy sauce with a syrupy consistency originating in Indonesia. This gives the rice a characteristic dark colour and helps to caramelize the rice too. The brand I use is abc kecap manis.
Sriracha – this is instead of sambal, an Indonesian chilli paste, to provide the heat for this recipe. I find it is the closest alternative and easier to find (plus I love it!)
Shrimp paste – a little bit of this gives a huge injection of flavour to the fried rice. However, you can make a delicious Nasi Goreng without shrimp paste. If you do have it, use it as it’s delicious and gives that burst of umami.
Garlic ginger paste – I like to make my own using a 1:1 ratio of fresh ginger to garlic. You can make a batch of it and freeze it in ice cube trays or if you have a pestle and mortar, you can quickly make up a spoonful with a bit of elbow grease.
Spring onions – finely sliced spring onions provide a touch of freshness and crunch.
Crispy fried shallots – I love these little crispy golden shallots! You can leave them out if you don’t have them. You can either slice shallots and make them yourself or buy them.
Crispy fried egg – top off the rice with a fried egg with a runny yolk and crispy edges. Cut the yolk and watch it ooze onto that spicy rice.
Mastering the Stir-Frying Process
Stir-frying is a crucial step in making nasi goreng kampung. It helps to develop the flavours, create a smoky aroma, and ensure that the ingredients are evenly cooked. Here are some tips for mastering the stir-frying process:
- Use a wok or a large, heavy-bottomed skillet for stir-frying. The wide surface area allows for even heat distribution and quick cooking.
- Preheat the pan over medium-high heat before adding the ingredients. This ensures the pan is hot enough to create a good sear and prevent the ingredients from sticking to the pan.
- Add the ingredients in the order specified in the recipe to ensure that everything cooks evenly.
- Stir the ingredients constantly to prevent them from burning and sticking to the pan. Use a spatula or a pair of tongs to toss and flip the ingredients for even cooking.
Stir-fry secrets: Timing and heat management
Timing and heat management are crucial for a successful stir-fry. Here are some secrets to help you achieve the perfect nasi goreng kampung:
- High heat: Use high heat to quickly cook the ingredients and create a delicious charred flavor. High heat helps to prevent the ingredients from becoming mushy and ensures that they retain their texture.
- Cook proteins first: When stir-frying chicken breast or other proteins, cook them first until they are opaque and cooked through. This prevents the proteins from becoming dry and overcooked.
- Use a little oil: Use a small amount of oil, such as olive oil, to stir-fry the ingredients. This helps to prevent sticking and ensures that the ingredients are evenly coated with oil for even cooking.
FAQ’s
Simple. It literally means fried rice in Indonesian and Malay.
Nasi goreng can be spicy. If you are sensitive to spicy food, try cutting the sriracha down by half in this recipe or adjust to taste.
Nasi goreng gives a nice hit of savoury, salty, spicy and sweet. The sweetness is balanced with the other ingredients. You can always adjust to taste if you like it sweeter. It’s not meant to be overly sweet.
Yes it can be frozen. Once cooled put into freezer bags or containers. Freeze and use within 3 months. Most importantly, keep in the fridge and use within 2 days – thoroughly reheat before eating.
You can make your own by adding honey to dark soy sauce if you do not have any. For example, you can also try other sweeteners to add to soy sauce.
Leftovers can be stored in an airtight container in the fridge for 3-5 days. To reheat, place the leftovers in a microwave-safe dish and heat on medium power until heated through. Top with crispy fried shallots for added crunch.
Common mistakes to avoid when making nasi goreng kampung include overcooking the rice, under or over-seasoning, not controlling the heat properly, and using stale or low-quality ingredients. Pay attention to cooking times, seasoning levels, and the freshness of ingredients for the best results.
While it is best to use cooked rice that has been refrigerated overnight for nasi goreng kampung, you can use pre-cooked or instant rice as well. However, keep in mind that the texture and quality of the rice may be different, and the final result may vary
More Delicious Recipes
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
Instructions
- Preheat the wok on a high heat, add a little oil then add the cold cooked day old rice.
- Add the kecap manis, brown sugar and sriracha and thoroughly toss the rice to mix or stir until all rice is coated and dark in colour
- 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 or two
- 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.