Indonesian
Nasi Goreng Kampung
Village-style fried rice with chile, shallot, garlic, terasi, kecap manis, and egg.
4 servings · 25 minutes prep · 15 minutes cook
Ingredients
Fried Rice
- 4 cups, cold, clumps broken up
- 4 large, fried for serving; pasteurized if yolks remain runny
- 3 tbsp, divided
- 4 medium, thinly sliced
- 3 cloves, chopped
- 2, chopped, seeded for less heat
- 1 tsp, toasted shrimp paste, optional but traditional
- 2 tbsp, Indonesian sweet soy sauce
- 1 tbsp
- 1/2 tsp, plus more to taste
- 3, thinly sliced
- 1/2, sliced, for serving
- 1, sliced, for serving
- 1/3 cup, for garnish
Directions
Make the Bumbu
- Pound shallot, garlic, red chiles, and shrimp paste into a coarse paste. If using a knife, mince everything very finely.
- Stir kecap manis and soy sauce together so they are ready to add quickly.
Fry the Rice
- Heat 1 tablespoon oil in a wok over medium-high heat. Fry the eggs sunny-side up or over easy only if pasteurized; otherwise cook them to {{temperature:160°F}}. Transfer to plates.
- Add remaining avocado oil to the wok. Add the bumbu and cook for 2 to 3 minutes, stirring constantly, until darker, fragrant, and no longer raw.
- Increase heat to high. Add day old jasmine rice and press it against the wok, tossing for 3 to 4 minutes, until hot and separate.
- Add the sauce mixture, fine salt, and scallions. Fry for 1 to 2 minutes, until the rice is evenly brown and glossy but not wet.
- Serve immediately with the fried eggs, cucumber, tomato, and crispy shallots.
