malaysianfried-riceanchovieseggweeknightspicywokflexitarian

Nasi Goreng Kampung

Name: Nasi Goreng Kampung
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 2
Cuisine: Malaysian
Ingredients: 300 g cooked jasmine rice, cold; 2 large egg; 25 g dried anchovies (ikan bilis); 80 g long beans, sliced 1 cm thick; 2 tbsp neutral oil; 3 garlic cloves; 1 small (30 g) shallot; 1 red chilli; 2 bird's eye chillies; 1 tbsp sambal oelek or sambal belacan; 2 tsp light soy sauce; 1/4 tsp salt; 1/8 tsp ground white pepper; 80 g cucumber, sliced; 2 lime wedges

Nasi Goreng Kampung is smoky, spicy fried rice packed with soft egg, crisp anchovies, and the fresh snap of long beans. It is fast, deeply savoury, and brightened at the table with cool cucumber and lime.

15 min

2 servings

465 kcal

Malaysian

Ingredients

Nasi dan lauk

300 gcooked jasmine rice, cold
2 largeegg
25 gdried anchovies (ikan bilis)
80 glong beans, sliced 1 cm thick
2 tbspneutral oil

Pes sambal

3garlic cloves
1 small (30 g)shallot
1red chilli
2bird's eye chillies
1 tbspsambal oelek or sambal belacan

Perasa

2 tsplight soy sauce
1/4 tspsalt
1/8 tspground white pepper

Hidangan

80 gcucumber, sliced
2lime wedges

Instructions

1
Prep everything first for fast stir-frying: break up the cold rice with clean fingers or a fork so there are no large clumps. Roughly chop the garlic, shallot, red chilli, and bird's eye chillies. Slice the long beans and cucumber.
2
Pound or finely mince the garlic, shallot, red chilli, bird's eye chillies, and sambal into a coarse paste. A rough texture is ideal; it fries better and gives the rice a village-style character.
3
Heat a wok or large frying pan over medium heat. Add 1 tbsp of the oil and fry the dried anchovies for 1-2 minutes until crisp and fragrant, stirring constantly so they do not burn. Remove and set aside, leaving any flavoured oil in the pan.
4
Add the remaining oil to the hot wok. Fry the sambal paste over medium heat for about 1 minute until aromatic and slightly darker; this cooks out the raw sharpness. Add the long beans and stir-fry for 1 minute until bright green and just tender-crisp.
5
Push the mixture to one side of the wok. Crack in the eggs and scramble briefly until just set but still moist, then mix them through. This keeps the egg in soft curds rather than dry bits.
6
Add the cold rice. Stir-fry over high heat for 2-3 minutes, pressing and tossing to coat every grain with the sambal and egg. When the rice is hot and separated, season with soy sauce, salt, and white pepper.
7
Return most of the fried anchovies to the wok and toss for 30 seconds. Taste and adjust seasoning if needed; the rice should be savoury, spicy, and lightly smoky, with the anchovies still crisp.
8
Serve immediately, topped with the remaining anchovies. Add cucumber on the side and a squeeze of lime just before eating for freshness.

Nutrition per serving

465 kcal

Calories

19g

Protein

43g

Carbs

23g

Fat

Fiber

Notes

•Use day-old cold rice for the best texture; freshly cooked rice is more likely to clump and turn soft.
•If using sambal belacan, start with 1 tbsp and add more only after tasting, as saltiness and heat vary.
•A very hot wok helps create lightly toasted, distinct grains without overcooking the vegetables.
•For an even quicker version, use pre-minced garlic and leftover trimmed beans.

Background

Nasi goreng kampung is a homestyle Malaysian fried rice associated with village cooking, where leftover rice is transformed into a deeply savoury meal with pantry staples such as chilli, anchovies, and eggs. Versions are also found across Singapore and Indonesia, but the Malaysian style often highlights sambal and ikan bilis for a bold, familiar flavour.

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