Nasi goreng kampung, malay countryside fried rice

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2


½ medium sized onion

1 shallot

2 cloves garlic

4 birds eye chilli

1 heaped tablespoon dried anchovies/ikan bilis

1 tablespoon cooking oil


½ cup finely sliced long beans (not green beans )

1 large handful of water convolvulus (kangkung)

(C ):

2 cups packed cooked rice

2 tablespoons dried anchovies

3 tablespoons oil

1 teaspoon salt


  • Puree everything in (A) except oil. If you can't get it smooth, add the oil, stir and blend again. It'll get finer.
  • Heat wok on medium heat. Put in oil and fry anchovies until golden, drain and dish up.
  • With remaining oil in wok, put in (A) and 1 teaspoon salt and carefully fry it until it turns golden.
  • Put in rice and turn the heat on high. Toss until it looks even, push the rice aside.
  • Crack your eggs and put it in the center. Spread the eggs around.
  • Immediately push the rice onto the eggs and toss the rice, making sure the eggs at the bottom are all brought up and broken up. Fry for a while.
  • Put long beans into rice and toss for 15 seconds, followed by water convolvulus. Toss again for 5 seconds, not too long.
  • Dish up and serve.


Nasi Goreng Kampung, Malay Countryside Fried Rice, photo 1Nasi Goreng Kampung, Malay Countryside Fried Rice, photo 2


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