Nasi Goreng Kampung - Indonesian Fried Rice
Learn how to make Nasi Goreng Kampung or Indonesian Fried Rice, a popular street food, complete with protein and vegetables in one dish!
Servings: 1 portion
Calories: 1093kcal
Equipment
- 1 wok
Ingredients
- 250 gr rice preferably leftover rice
- 3 pcs meat balls
- 50-80 gr chicken meat
- 1 stalk minced leeks
- 100 gr sliced cabbage
- 2 pcs garlic
- 4 pcs shallots
Seasoning
- 1 tbsp sweet soy sauce
- 1 tsp fish sauce
- 1 tsp mushroom powder
- 1 tsp pepper
Instructions
- Heat some oil in a wok. Sauté the garlic and shallots until fragrant. Add the chicken and meatballs, stir-frying until the chicken changes color.
- Once the chicken is no longer pink, add the cold rice. Pour the seasoning over the rice and press and stir-fry with a spatula to evenly coat the rice.
- Keep stirring and add the cabbage and leeks. Stir-fry until the rice is evenly coated with the soy sayce and the cabbage is cooked through. Crack in the egg and stir-fry until the egg is fully cooked. Serve hot, garnished with a sunny-side-up egg, crispy fried shallots, and crackers. Enjoy your nasi goreng kampung!
Video
Notes
- Stir fry the cold rice fast and steady. Press the cold rice with spatula, especially to lumpy ones to break the rice. The key to a delicious fried rice is to let the rice absorb the seasonings evenly.
- Use cold rice or leftover rice from the day before. The texture is drier so when you fry it, the rice will not be sticky.
Nutrition
Serving: 1portion | Calories: 1093kcal | Carbohydrates: 221g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 1102mg | Potassium: 361mg | Fiber: 4g | Sugar: 15g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 3mg