Nasi Goreng Kampung at Home — Smoky, Spicy, Fragrant
Nasi goreng kampung is the ultimate use for leftover rice — smoky, spicy and packed with anchovies. It is a weeknight hero, and it comes together in one hot wok in minutes. Here is how.
The secret is cold rice and high heat
Day-old rice from the fridge fries up separate and chewy; fresh rice turns to mush. Add a screaming-hot wok and you get that smoky wok hei. Everything else is seasoning.
What you need
Cold cooked rice, garlic, shallots, bird's eye chilli, anchovies, an egg, and greens. The two things that make it taste right: crispy anchovy sambal and a good cooking soy sauce. Humaira Sambal Bilis Garing brings instant anchovy-chilli depth, and Kak Zaidah Kicap Mee gives the savoury-sweet glaze.
Easy nasi goreng kampung (serves 2)
- Fry pounded garlic, shallots and chilli in hot oil until fragrant.
- Add a spoon of sambal bilis (or fresh fried anchovies) and stir.
- Push aside, scramble an egg, then add the cold rice and break it up.
- Season with a splash of kicap, toss over high heat until smoky, fold in greens.
- Finish with more crispy anchovies and sliced chilli.
Make it a full plate
Top with a fried egg, add shredded fresh chicken, or serve with sliced cucumber. Halal — order the ingredients from OmniCart, delivered nationwide.
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