Nasi Goreng Kampung (Indonesian Fried Rice)
Nasi goreng kampung is a popular Indonesian fried rice that is spicy but also incredibly flavorful. Make it at home with this quick and easy recipe. Included are gluten-free, vegetarian, and milder options.
Ingredients
- 1 tablespoon avocado oil or coconut oil
- 2 red serrano chilis, finely minced sub cayenne or red pepper flakes for less heat
- 4 garlic cloves, finely minced
- 2 medium shallots, finely minced
- ½ pound thinly sliced chicken or protein of choice
- 3 tablespoons sweet soy sauce (kecap manis), divided
- 2 ½ cups cold cooked leftover rice
- 1 ½ cups sliced sugar snap peas
- 1 tablespoon fish sauce
Garnishes For Serving
- sliced green onions
- 2 fried eggs
- sliced or halved tomatoes
- sliced cucumber
- sambal oelek (optional)
- lime wedges (optional)
Instructions
- Finely dice the chilis, garlic, and shallots. I recommend doing this in a food processor for ease and also so you don't have to touch the hot peppers with your hands.
- Heat a large skillet or wok over medium-high heat. Once hot, add 1 tablespoon oil, chilis, garlic, and shallot. Cook for about 1-2 minutes, stirring frequently.
- Add in the thinly sliced chicken or protein of choice and cook stirring often until the chicken is starting to turn white but not completely cooked through. Stir in 1 tablespoon of sweet soy sauce (kecap manis), mixing it all together.
- Add in the cold cooked rice, sliced sugar snap peas, 2 tablespoons of sweet soy sauce, and the fish sauce. Stir frequently to mix everything together and allow the rice to caramelize in the sauce for a minute or two.
- Remove from the heat. Serve with sliced green onions, a fried egg, and a side of sliced cucumber and tomatoes. Store leftovers in an airtight container in the fridge and consume within 2-3 days.
Notes
- Make your own sweet soy sauce (kecap manis). In a small saucepan, bring 1/2 cup low-sodium soy sauce (or tamari for gluten-free) and 1/2 cup coconut sugar or 1/3 cup brown sugar to a boil over medium-high heat. Turn heat down to medium-low and continue stirring until the sauce has started to thicken. It will continue to thicken up as it cools. Make this a day ahead.
- Make the rice a day in advance. When it comes to fried rice, you must use cold leftover cooked rice. Hot, fresh rice is too sticky and will turn to mush in the pan.
- Have all your ingredients prepped. Fried rice comes together really quickly, so having all your ingredients prepped before you get started is essential.