Nasi Goreng Kampung: Village-Style Fried Rice With Anchovies and Greens

Nasi goreng kampung is the fried rice of Malaysian kopitiams and roadside warungs. Unlike Chinese-style egg fried rice, it is built on a pounded paste of chillies, shallots, garlic and belacan, and it gets crunch and saltiness from ikan bilis (dried anchovies). Leafy greens, usually kangkung, go in at the end, and a fried egg on top is almost compulsory.

It is also one of the best ways to use up yesterday's rice. Here is how to make a plate that is fragrant, spicy and dry rather than soggy.

Ingredients (2 plates)

• 3 cups cooked rice, preferably a day old and kept in the fridge
• Half a cup ikan bilis, rinsed and patted dry
• 5 to 8 bird's eye chillies (cili padi), to taste
• 4 shallots and 3 cloves garlic
• 1 teaspoon toasted belacan
• 1 large handful kangkung (water spinach), cut into short lengths, or any leafy green
• 1 tablespoon light soy sauce and 1 teaspoon fish sauce or salt to taste
• Half a teaspoon sugar
• 2 eggs for frying, plus 1 egg to scramble in (optional)
• 4 tablespoons oil

Why Day-Old Rice Matters

Freshly cooked rice is full of steam. When you fry it, it turns mushy and sticks to the pan. Rice that has been cooked, cooled and refrigerated overnight is firmer and drier, so each grain fries separately and picks up flavour. If you only have fresh rice, spread it on a tray and let it cool uncovered for 30 to 60 minutes, then chill it for as long as you can.

Whatever you do, cool leftover rice quickly and keep it in the fridge. Our guide to using leftover rice safely explains why this matters for food safety.

Step-by-Step Method

1. Pound or blend the chillies, shallots, garlic and belacan into a coarse paste. A mortar and pestle gives the most traditional texture.
2. Heat the oil in a wok over medium heat. Fry the ikan bilis until golden and crisp, about 3 minutes. Remove half and keep it aside for topping.
3. Add the paste to the same oil and fry for 3 to 4 minutes until it smells sweet and fragrant and turns slightly darker.
4. Turn the heat up. Add the rice and break up any lumps with the back of your spatula. Toss until every grain is coated with the paste.
5. Add soy sauce, fish sauce and sugar. Toss for another 2 minutes, letting the rice sit on the hot pan between tosses so it gets slightly toasty.
6. If you are adding a scrambled egg, push the rice aside, scramble the egg in the space and mix through.
7. Add the kangkung and toss for 30 to 60 seconds until just wilted. Taste and adjust salt.
8. Fry the remaining eggs separately until the edges are crispy. Plate the rice, top with an egg and the reserved crispy ikan bilis.

Season in layers and taste near the end. Ikan bilis and belacan are already salty, so add soy sauce and fish sauce a little at a time.

Make It Your Own

• Add protein: diced chicken, prawns or leftover fried fish all work. Cook them before the rice goes in.
• Greens: no kangkung? Use choy sum, long beans cut small, or shredded cabbage.
• Extra crunch: top with fried shallots and keropok on the side.
• Milder version: swap some cili padi for large red chillies, which have more colour and less heat.
• Vegetarian: skip ikan bilis and belacan, and use mushrooms and a little extra soy sauce for savouriness.

Common Problems and Fixes

Greasy rice: too much oil, or the rice was added before the paste was properly fried. Use less oil next time and cook the paste until the oil starts separating from it.

Bland rice: usually not enough paste or salt for the amount of rice. Make the paste generous, as it carries most of the flavour.

Burnt bits: belacan and chilli can burn on very high heat. Fry the paste on medium, then turn up the heat only once the rice goes in.

For other quick ideas, our list of 15-minute dinners for busy weeknights has plenty of dishes that come together in about the same time.

FAQ

Can I use brown rice?

Yes. Brown rice fries well when it is cold and day-old. It has a nuttier taste and a chewier texture.

What is the difference between nasi goreng kampung and nasi goreng biasa?

Kampung style usually uses a pounded chilli and belacan paste with anchovies and greens. "Biasa" versions vary by stall but are often milder and may use soy or ketchup-based seasoning.

How long does leftover fried rice keep?

Cool it quickly and refrigerate within an hour or two. Eat it within a day and reheat until steaming hot.

Nasi goreng kampung is proof that the simplest pantry ingredients can make something special. Keep a bag of ikan bilis and a block of belacan in your kitchen, and a great plate of fried rice is never more than fifteen minutes away.