Nasi Goreng Kampung Recipe

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Nasi Goreng Kampung Recipe :-The Nasi Goreng Kampung is a type of Fried Rice that is native to Indonesia. It is a one-pot dish that is not only quick and easy to prepare but also perfectly spicy, sweet, and salty. This vegetarian-friendly fried rice is made with ingredients that you already have in your cupboard, and it tastes just as amazing as the fried rice you take out from your favorite restaurant. It is faster than delivery because there is no preparation necessary!

Nasi Goreng Kampung Recipe


  • 1/4 cup Onion Shallot or red onion
  • 1 Red Chili Bird’s Eye / Thai Chili
  • 1 tsp Garlic Minced
  • 1 tsp Shrimp Paste Optional Order of Ingredients For Wok Frying1 tbsp Oil
  • 1 Egg1
  • tbsp Sambal Paste
  • 1/4 cup Frozen peas
  • 1 cup Cooked Rice
  • 1 tbsp Kecap Manis
  • 1 tsp Soy Sauce
  • 1/2 tsp Salt
  • 1/2 tsp Pepper Ground For Garnish
  • 1 tbsp Coriander leaves
  • 1 tbsp Green Onion Sliced
  • 1 tbsp Fried Onions optional
  • 1 Egg Fried
  • 1/4 cup Cucumbers Sliced
  • 1/4 cup Tomato Sliced




1 . Make Sambal Paste

  • Create a paste by combining shallots, garlic, and chiles in a food processor or mortar and pounding them together.


2 . Scramble Egg

  • Warm the wok and add the oil. Hold off until the oil begins to smell nearly smokey.
  • Once the egg has been beaten, add it to the heated wok.
  • To scramble the egg, first swirl it around and then use a spatula to do so. Take the food out of the wok and set it aside.



3 . Stir Fry

  • Put some oil in the pan and cook it up until it becomes smokey.
  • As soon as the pan is heated, add the sambal paste and continue to fry for two minutes, or until the ingredients are completely cooked and no longer appear raw. It is necessary for the oil to separate from the paste.
  • Fry the peas for approximately two minutes, or until they are completely cooked through.
  • After that, add the rice and continue to stir-fry it until it is completely covered with the sambal paste. Make use of the spatula to break apart any lumps.
  • Kecap Manis, soy sauce, salt, and pepper should be added first.
  • Fry until all of the ingredients are thoroughly combined. When ready to serve, remove to a plate.


4 . Garnish

  • Put the second egg in the wok, then add the oil to the pan.
  • Increase the temperature until the white is completely cooked while the yolk is still runny.
  • On top of the rice, sprinkle this egg.
  • The addition of additional garnishes such as fried onion, sliced tomatoes, sliced cucumbers, coriander, and spring onions is recommended. Warm the dish.



Sambal Paste (Chili Paste For Nasi Goreng):

  • The ingredients that go into making this sambal paste are chilies, onions, and garlic. Although shrimp paste, commonly known as belacan, can be utilized, I have chosen not to include it in order to simplify the dish.
  • In the event that you are using shrimp paste, add a half teaspoon to the components for the sambal.
  • In the dish known as Nasi Goreng Belacan, chili is used.


  • I have utilized Thai chilies, specifically Bird’s Eye, for the dish known as Nasi Goreng Paste. It is possible to acquire them either fresh or dried. In order to prepare sambal paste, soak dried chilies in a cup of hot water, then drain them and utilize them as fresh chilies.
  • These are not very big, but they pack a strong punch. In order to accommodate your taste buds, you should lessen the amount of spice if you have a low tolerance for it.
  • In the event that you are unable to locate Thai chilies, you can substitute any other red kind or search for Sambal Oelek paste, which is essentially the same thing as chili paste.


  • Onions are known for their pungent aromas, but shallots are characterized by their gentler, sweeter, and more subtle flavors. Shallots grow in clusters and have cloves that are rectangular in shape.
  • Because red onions are less pungent than other types of onions, you can use them as a substitute for shallots if you do not have any.
  • Garlic: If at all feasible, use fresh garlic rather than garlic paste that has already been prepared. The aroma of your Nasi Goreng will be enhanced as a result.


Stir Fry Ingredients for Nasi Goreng:

1 . Oil

Use any neutral-smelling oil like vegetable oil etc. Strongly flavored oils like olive oil, mustard oil, coconut oil, etc are not suitable.


2 . Sambal Paste 

This is just a mix of chilis, shallots, and garlic – ready to fry. Making a paste – either in a mortar, or grinder bruises the ingredients and makes them release flavor into your fried rice.



3 . Peas

I have used thawed frozen peas. If using fresh, cook them prior to stir-frying. Add fresh peas to boiling water on the stove-top, and continue boiling for about 5 minutes. For microwaving – Add a tablespoon of water for 1 cup of peas and microwave on full strength for 4-5 minutes. Check for doneness.



4. Cooked Rice

I have used Jasmine rice. You can also use long-grain rice. You can also substitute with Jasmine rice. For fried rice, it is very important to dry out cooked rice. Wet rice creates soggy fried rice that sticks to the wok. That’s why this is a perfect dish to use up leftover rice. If you do not have any, cook rice as per instructions, and spread it on a large plate or baking tray to dry it out. Dry under a fan for about 2 hours, or overnight in the fridge uncovered. To prevent food poisoning, never leave out cooked rice for more than 4 hours.



5 . Eggs

This is a two-egg dish. The first one is scrambled with the stir fry. The second is added on top as an omelet for garnish.




    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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