Nasi Goreng Kampung Recipe
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!
Servings 2
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
Hints & Tips:
- 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.