Village Style Fried Rice (Nasi Goreng Kampung) 马来家乡炒饭

by Angie Liew
Village Style Fried Rice


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Village Style Fried Rice (Nasi Goreng Kampung)

A Popular Malay Style Fried Rice: Nasi Goreng Kampung

Village style fried rice, otherwise known as Nasi Goreng Kampung is a Malay style fried rice. It is commonly cooked using leftover rice. However, you can also use freshly cooked rice as well. Just be sure the rice is thoroughly cooled. Long beans, water convolvulus (kangkung), dried prawns and shrimp paste, which are always featured in Malay cooking are used together in this Malaysian style fried rice dish.

Village Style Fried Rice (Nasi Goreng Kampung)

Fried Rice With The Fragrant Of Spices And A Hint Of Chilli

Cooking this dish is pretty easy. First, pound or blend the spices. Then, just heat up a wok with cooking oil and fry the blended ingredients till fragrant. Add the peeled shrimp, vegetables and crushed chillies. Fry till just cooked. Lastly, add the cooked rice and seasonings. Stir fry till thoroughly mixed and cooked through. And we’re done! Serve immediately garnished with some fresh cut cucumbers and prawn crackers.

So Enjoy!

Village Style Fried Rice (Nasi Goreng Kampung)

Village Style Fried Rice (Nasi Goreng Kampung)

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Village Style Fried Rice (Nasi Goreng Kampung) 马来家乡炒饭
By Angie Liew of Huang Kitchen
Village Style Fried Rice is a popular Malay style fried rice: Nasi Goreng Kampung. Long beans, kangkung, dried prawns, shrimp paste are stars in this dish!
Serving For
3people
Prep Time
30minutes
Cook Time
20minutes
Serving For
3people
Prep Time
30minutes
Cook Time
20minutes
Ingredients
Ingredients For Fried Rice:
Ground Paste:
Seasonings:
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people
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Change Servings?
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Instructions
Preparing the Ingredients:
  1. Measure 3 bowls of cooked rice, preferably long grain rice into a large bowl.
    Measure 3 bowls of cooked rice, preferably long grain rice into a large bowl.
    Measure 3 bowls of cooked rice, preferably long grain rice into a large bowl.
    Measure 3 bowls of cooked rice, preferably long grain rice into a large bowl.
  2. Using wet hands, give the rice a quick mix. This helps to break up clumps in rice.
    Using wet hands, give the rice a quick mix. This helps to break up clumps in rice.
    Using wet hands, give the rice a quick mix. This helps to break up clumps in rice.
    Using wet hands, give the rice a quick mix. This helps to break up clumps in rice.
  3. Cut water spinach into sections and dice long beans into small pieces. Peel shrimp shells with the tail intact. Then, crush bird eye's chillies.
    Cut water spinach into sections and dice long beans into small pieces. Peel shrimp shells with the tail intact. Then, crush bird eye's chillies.
    Cut water spinach into sections and dice long beans into small pieces. Peel shrimp shells with the tail intact. Then, crush bird eye's chillies.
    Cut water spinach into sections and dice long beans into small pieces. Peel shrimp shells with the tail intact. Then, crush bird eye's chillies.
Blended paste:
  1. First, soak the dried shrimps till softened and drained well.
    First, soak the dried shrimps till softened and drained well.
    First, soak the dried shrimps till softened and drained well.
    First, soak the dried shrimps till softened and drained well.
  2. Deseed chillies, peel garlic and shallots. Then cut into big pieces.
    Deseed chillies, peel garlic and shallots. Then cut into big pieces.
    Deseed chillies, peel garlic and shallots. Then cut into big pieces.
    Deseed chillies, peel garlic and shallots. Then cut into big pieces.
  3. Blend chillies, garlic, shallots, dried shrimps and toasted shrimp paste for about 3 seconds. Alternatively, it can be pounded. Set aside the spice paste.
    Blend chillies, garlic, shallots, dried shrimps and toasted shrimp paste for about 3 seconds. Alternatively, it can be pounded. Set aside the spice paste.
    Blend chillies, garlic, shallots, dried shrimps and toasted shrimp paste for about 3 seconds. Alternatively, it can be pounded. Set aside the spice paste.
    Blend chillies, garlic, shallots, dried shrimps and toasted shrimp paste for about 3 seconds. Alternatively, it can be pounded. Set aside the spice paste.
Frying the Rice:
  1. To fry the rice, first heat up wok until it's really hot. Then add in oil.
    To fry the rice, first heat up wok until it's really hot. Then add in oil.
    To fry the rice, first heat up wok until it's really hot. Then add in oil.
    To fry the rice, first heat up wok until it's really hot. Then add in oil.
  2. Fry the spice paste until lightly brown and fragrant.
    Fry the spice paste until lightly brown and fragrant.
    Fry the spice paste until lightly brown and fragrant.
    Fry the spice paste until lightly brown and fragrant.
  3. Add water spinach, long beans, peeled shrimps and bird eye's chillies. Stir fry for a while and mix well.
    Add water spinach, long beans, peeled shrimps and bird eye's chillies. Stir fry for a while and mix well.
    Add water spinach, long beans, peeled shrimps and bird eye's chillies. Stir fry for a while and mix well.
    Add water spinach, long beans, peeled shrimps and bird eye's chillies. Stir fry for a while and mix well.
  4. Then, add in the cooked rice.
    Then, add in the cooked rice.
    Then, add in the cooked rice.
    Then, add in the cooked rice.
  5. Stir fry and toss the rice around to ensure it is evenly mixed with other ingredients.
    Stir fry and toss the rice around to ensure it is evenly mixed with other ingredients.
    Stir fry and toss the rice around to ensure it is evenly mixed with other ingredients.
    Stir fry and toss the rice around to ensure it is evenly mixed with other ingredients.
  6. Then add in salt and fish sauce. Continue to toss and stir fry for about 5 minutes. And we're done!
    Then add in salt and fish sauce. Continue to toss and stir fry for about 5 minutes. And we're done!
    Then add in salt and fish sauce. Continue to toss and stir fry for about 5 minutes. And we're done!
    Then add in salt and fish sauce. Continue to toss and stir fry for about 5 minutes. And we're done!
  7. Serve while hot. Garnish with crispy fried shallots and prawn crackers on the side. As always, Enjoy!
    Serve while hot. Garnish with crispy fried shallots and prawn crackers on the side. As always, Enjoy!
    Serve while hot. Garnish with crispy fried shallots and prawn crackers on the side. As always, Enjoy!
    Serve while hot. Garnish with crispy fried shallots and prawn crackers on the side. As always, Enjoy!
Notes

You can use dried anchovies instead of dried shrimps for this recipe. You can adjust the amount of chillies used to your preference.

The ground paste can also be ground using mortar and pestle. To save time, using a blender is fine as well. Just ensure the paste is coarsely blended and not too fine.

If using water spinach (kangkung), use only the tender leaves and the top part of the stem. Discard stems closer to the roots as they can be quite tough.

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