Nasi Goreng Kampung Recipe (Village Style Fried Rice)

Cooked rice: Preferably day-old rice, as it has a firmer texture that works well for frying.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Adds a fragrant aroma and flavor to the dish.

Shallots: Provide a mild, sweet onion flavor.

Red chilies: Add a bit of heat and color to the dish.

Mixed vegetables: A combination of carrots, peas, and corn for added texture and nutrition.

Sweet soy sauce: A key ingredient that adds sweetness and depth of flavor.

Soy sauce: Adds a savory umami flavor.

Eggs: Beaten and scrambled into the rice for added protein and texture.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of spice and seasoning.

Spring onions: Chopped and stirred in for a fresh, mild onion flavor.

Fried shallots: Used as a garnish for added crunch and flavor.

Cucumber slices: Used as a garnish for a refreshing contrast.

When making Nasi Goreng Kampung, ensure that the day-old cooked rice is properly separated and not clumped together. This will help the rice to fry evenly and absorb the flavors better. If the rice is too sticky, you can break it up with your hands before adding it to the wok. Additionally, using a wok over medium heat allows for better control and even cooking, ensuring that the garlic, shallots, and red chilies release their full aroma without burning.

• day-old cooked rice - Substitute with freshly cooked rice: If you don't have day-old rice, spread freshly cooked rice on a tray to cool and dry it out a bit before using.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic.

• sliced shallots - Substitute with yellow onions: Yellow onions have a similar flavor profile and can be used in the same quantity.

• sliced red chilies - Substitute with red pepper flakes: Use ¼ teaspoon of red pepper flakes for each chili.

• carrots, peas, and corn mixed vegetables - Substitute with frozen mixed vegetables: They are convenient and often contain a similar mix of vegetables.

• sweet soy sauce - Substitute with regular soy sauce and sugar: Mix 1 tablespoon of regular soy sauce with 1 teaspoon of sugar.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar taste to soy sauce.

• beaten eggs - Substitute with silken tofu: Use ¼ cup of silken tofu blended until smooth for each egg.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity.

• chopped spring onions - Substitute with chives: Chives have a similar mild onion flavor and can be used in the same quantity.

• fried shallots - Substitute with crispy fried onions: Crispy fried onions provide a similar texture and flavor.

• cucumber slices - Substitute with zucchini slices: Zucchini has a similar texture and can be used as a fresh garnish.

• Allow the cooked rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the Nasi Goreng Kampung to an airtight container. Ensure the container is clean and dry to maintain the freshness of the fried rice.
• Label the container with the date of preparation. This helps in keeping track of how long the rice has been stored.
• Store the container in the refrigerator if you plan to consume the Nasi Goreng within 3-4 days. This ensures the vegetables and eggs remain safe to eat.
• For longer storage, place the airtight container in the freezer. Fried rice can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to reheat, thaw the frozen rice in the refrigerator overnight. This gradual thawing helps maintain the integrity of the ingredients.
• Reheat the Nasi Goreng Kampung in a wok or large skillet over medium heat. Add a splash of vegetable oil to prevent sticking and to refresh the flavors.
• Stir-fry until the rice is heated through, ensuring the vegetables and eggs are evenly warmed. This step revives the dish, making it taste freshly cooked.
• Garnish with fresh spring onions and fried shallots before serving. This adds a burst of freshness and crunch to the reheated fried rice.
• Enjoy your Nasi Goreng Kampung with a side of cucumber slices for a refreshing contrast to the savory flavors.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover Nasi Goreng Kampung.
  4. Stir-fry for about 5-7 minutes, ensuring the rice is evenly heated.
  5. If the rice seems dry, sprinkle a little water or broth and cover the skillet for a minute to steam.

• Microwave Method:

  1. Place the leftover Nasi Goreng Kampung in a microwave-safe dish.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or damp paper towel.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Nasi Goreng Kampung in an even layer in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steaming Method:

  1. Place the leftover Nasi Goreng Kampung in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover with a lid.
  4. Steam for about 5-10 minutes, or until the rice is heated through.
  5. Stir occasionally to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Nasi Goreng Kampung in the air fryer basket.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and air fry for an additional 2-3 minutes if needed.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for slicing shallots, red chilies, and chopping spring onions.

• Cutting board: A surface used to safely chop and slice vegetables and other ingredients.

• Measuring spoons: Used to measure out the vegetable oil, sweet soy sauce, and soy sauce accurately.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Garlic press: Handy for mincing garlic cloves quickly and efficiently.

• Serving plate: Used to serve the finished Nasi Goreng Kampung, garnished with fried shallots and cucumber slices.

• Spoon: Useful for stirring and tasting the dish to ensure proper seasoning.

• Tongs: Helpful for handling and serving the hot fried rice.

Use day-old rice: Day-old cooked rice is less sticky and easier to stir-fry, saving you time and effort.

Pre-chop vegetables: Prepare and chop all vegetables in advance to streamline the cooking process.

Ready-made sauces: Use store-bought sweet soy sauce and soy sauce to cut down on preparation time.

Cook in batches: If making a large quantity, cook in smaller batches to ensure even cooking and faster results.

Use a large wok: A large wok allows for better heat distribution and quicker cooking.