Nasi Goreng Kampung

About this recipe

Nasi Goreng Kampung is the fried rice many Indonesian mothers reach for when dinner needs to be ready fast. Cold leftover rice is tossed with shallots, garlic, egg, and a splash of sweet soy sauce until every grain smells toasty and savory.

This version stays simple on purpose: no long shopping list, no fancy equipment—just a hot wok or skillet and a few pantry staples. It is gentle enough for children if you skip the chili, and easy to stretch with leftover chicken or vegetables.

Use day-old rice if you can. Freshly cooked rice holds more moisture and can turn soft; cold rice fries into separate, fluffy grains that taste like a proper warung plate.

Prep & cook time

• Prep5 minutes
• Cook10 minutes
• Total15 minutes
• Servings1 serving
• LevelEasy

Tools you need

• Wok or large skillet
• Spatula
• Small bowl for the egg
• Cutting board and knife

Ingredients

• 1 plate (about 250–300 g) cold cooked white rice
• 1 large egg
• 2 cloves garlic, minced
• 3 shallots, thinly sliced
• 1 tablespoon sweet soy sauce (kecap manis)
• 1/4 teaspoon salt, or to taste
• A pinch of ground white or black pepper
• 2 tablespoons cooking oil
• 1 scallion, thinly sliced, for garnish
• Kerupuk (shrimp crackers), optional, for serving

Directions

1. Break up any clumps of cold rice with your fingers or a spoon so the grains separate easily in the pan.
2. Heat the oil in a wok or large skillet over medium-high heat. Add the shallots and garlic and sauté 30–60 seconds until fragrant and lightly golden—do not let them burn.
3. Push the aromatics to one side. Crack in the egg and scramble until just set, then mix with the shallots and garlic.
4. Add the rice. Press and toss firmly so every grain meets the hot pan and picks up the aromatics.
5. Drizzle in the sweet soy sauce. Season with salt and pepper. Keep tossing 2–3 minutes until the rice is hot, slightly toasted, and evenly browned.
6. Taste and adjust: a little more kecap manis for sweetness, or salt if it tastes flat.
7. Turn off the heat. Scatter scallions over the top.
8. Serve at once with kerupuk on the side if you like crunch.

Kitchen tips

Serve with

• Kerupuk
• Sliced cucumber
• Pickled vegetables (acar)
• Fried egg

How to store

Best eaten fresh. Leftovers keep in an airtight container in the fridge up to 1 day; reheat in a hot skillet with a drop of oil.

Common mistakes

• Using hot, freshly cooked rice, which turns mushy and clumps.
• Crowding a small pan so the rice steams instead of fries.
• Burning the garlic before the rice goes in—start over if it tastes bitter.