Indonesian village-style fried rice with anchovies and egg.
Nasi goreng kampung — 'village fried rice' — is a more rustic and intensely flavoured cousin of the classic, perfumed with shrimp paste and enriched with crispy dried anchovies (ikan bilis), vegetables, and a fried egg on top. Made over the highest heat possible in a well-seasoned wok, it captures the irresistible smoky wok hei character.
Serves 2
Heat 1 tbsp oil in a wok over medium-high heat. Fry dried anchovies for 2–3 minutes until golden and crispy. Remove and set aside.
Add remaining oil to the wok over the highest heat. Add shallots, garlic, and chillies. Stir-fry for 1 minute. Add toasted shrimp paste and break up with the spatula, stir-frying for 30 seconds.
Add the day-old rice, breaking up any clumps immediately. Press the rice against the wok and toss frequently. Cook for 3–4 minutes until each grain is separated and beginning to char slightly.
Add kecap manis, soy sauce, salt, and white pepper. Toss to evenly coat the rice. Add bean sprouts and half the spring onions. Toss for 1 more minute.
Push rice to one side. Crack eggs into the empty side of the wok and fry until whites are set but yolks remain runny. Divide rice between plates, top with a fried egg, the crispy anchovies, remaining spring onions, and serve with sliced cucumber.
Day-old fridge-cold rice is essential — freshly cooked rice is too wet and clumps together.
High heat is non-negotiable — cook over the strongest burner for wok hei flavour.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add 100 g diced chicken or peeled prawns with the aromatics for a more substantial version.
Omit the shrimp paste and anchovies for a vegetarian version using additional kecap manis.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten immediately from the wok. Refrigerate leftovers up to 2 days; re-fry in a hot pan to restore crispness.
Nasi Goreng Kampung is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Per serving (420g / 14.8 oz) · 2 servings total
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