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

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

Recipe by Huang Kitchen, Angie Liew
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!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes

Tap or Hover to Adjust Servings

Servings: 3 people


Ingredients For Fried Rice:

  • 3 tbsp vegetable oil
  • 60 grams long beans, diced
  • 60 grams water spinach, kangkung, cut into sections
  • 100 grams shrimps, medium size, peeled with tail intact
  • 4 bird eye's chilies, crushed
  • 3 bowls cooked rice, cooled (made from 2 cups rice)

Ground Paste:

  • 3 red chillies, deseed and cut into sections
  • 3 garlic, peeled and finely minced
  • 3 shallots, peeled and finely minced
  • 2 tbsp dried shrimps, soaked and drained
  • 1 tbsp shrimp paste, belachan, toasted


  • ½ tsp salt
  • 1 tsp fish sauce


    Preparing the Ingredients:

    • Measure 3 bowls of rice.
      Measure 3 bowls of cooked rice, preferably long grain rice into a large bowl.
    • Break lumps in rice.
      Using wet hands, give the rice a quick mix. This helps to break up clumps in rice.
    • Nasi Goreng Kampung - Recipe Step Photo
      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:

    • Soak dried shrimps.
      First, soak the dried shrimps till softened and drained well.
    • Prepare ingredients for blending.
      Deseed chillies, peel garlic and shallots. Then cut into big pieces.
    • Coarsely blend.
      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:

    • Heat oil until hot.
      To fry the rice, first heat up wok until it's really hot. Then add in oil.
    • Saute blended spices until fragrant.
      Fry the spice paste until lightly brown and fragrant.
    • Add prepared ingredients.
      Add water spinach, long beans, peeled shrimps and bird eye's chillies. Stir fry for a while and mix well.
    • Add in cooked rice.
      Then, add in the cooked rice.
    • Stir fry the rice.
      Stir fry and toss the rice around to ensure it is evenly mixed with other ingredients.
    • Add in seasonings.
      Then add in salt and fish sauce. Continue to toss and stir fry for about 5 minutes. And we're done!
    • Village Style Fried Rice
      Serve while hot. Garnish with crispy fried shallots and prawn crackers on the side. As always, Enjoy!


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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.
Cuisine: Asian, Malaysian
Keyword: fried rice, malay, malaysian, quick meal

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