Spicy anchovy fried rice with egg and vegetables, a rustic Malaysian village-style version bolder and more chile-forward than typical fried rice.
Nasi goreng kampung, 'village-style fried rice,' distinguishes itself from more common fried rice styles with a punchy, spicy sambal base and the addition of anchovies, giving it a distinctly bolder, more savory character. A quick chile paste of dried chiles, shallot and garlic is fried until deeply fragrant before dried anchovies and day-old rice go in, absorbing the paste's heat and the anchovies' salty depth as everything cooks together over high heat. Finished with a fried egg on top and served with cucumber and fried shallots, nasi goreng kampung is beloved across Malaysia for its rustic, no-frills intensity, a step up in heat and savoriness from other fried rice varieties.
Serves 4
Blend soaked chiles, shallots and garlic into a smooth paste.
Heat 2 tablespoons oil in a hot wok and fry the spice paste until fragrant and darkened, about 5 minutes.
Add the dried anchovies, stir-frying 2 minutes until crisp.
Use day-old, cold rice specifically β freshly cooked rice releases too much moisture and turns mushy instead of separate and lightly crisp.
Add the cold rice, breaking up any clumps, and toss over high heat for 3-4 minutes until heated through.
Add dark soy sauce and salt, tossing to coat evenly.
In a separate pan, fry the eggs sunny-side up.
Serve the fried rice topped with a fried egg, cucumber slices and fried shallots.
Use cold, day-old rice specifically β this is essential for achieving properly separate, fried grains rather than a mushy, gummy result.
Fry the spice paste until it visibly darkens and the raw chile smell fades, since an underfried paste tastes sharp and unbalanced.
Fry the dried anchovies until genuinely crisp, since they should add crunch and savory depth throughout the finished rice.
Adding shredded chicken or shrimp makes for a heartier, more substantial fried rice.
A milder version reduces the dried chiles for those sensitive to heat.
Some versions add a bit of belacan (shrimp paste) to the spice paste for extra depth.
Refrigerate up to 2 days in an airtight container; reheat in a hot wok or skillet rather than a microwave for the best texture.
Nasi goreng kampung reflects a rustic, village-style approach to Malaysian fried rice, its bolder use of chile and dried anchovies distinguishing it from milder, more commonly known fried rice preparations found elsewhere.
They're worth seeking out at an Asian grocery for the authentic salty, savory crunch; in a pinch, you can omit them, though the dish's character will change.
Yes, reduce the number of dried chiles significantly for a milder version.
The rice was likely too fresh or moist β always use cold, day-old rice, breaking up clumps thoroughly before adding the seasonings.
Per serving (380g / 13.4 oz) Β· 4 servings total
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