Nasi Goreng Kampung (Village Fried Rice)
A vibrant fried rice bowl brimming with aromatic herbs, prawns, and a touch of sambal, perfect for a satisfying Malaysian lunch.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Heat 1 tbsp oil in a wok over medium‑high heat; add the onion and garlic, stirring until fragrant and translucent, about 2 minutes.
-
Step 2 of 6
Add the prawns and stir‑fry until they turn pink, roughly 2–3 minutes, then push them to one side of the wok.
-
Step 3 of 6
Pour the beaten eggs into the cleared space, scramble lightly until just set, then mix with the prawns.
-
Step 4 of 6
Add the remaining oil, then the cooked rice, peas‑carrots, turmeric, sambal, kecap manis and soy sauce; stir‑fry vigorously for 4–5 minutes until the rice is evenly coated and heated through.
-
Step 5 of 6
Stir in the sliced chilli and spring onions, cook for another minute, then remove from heat and fold in the cilantro.
-
Step 6 of 6
Serve the fried rice in shallow bowls, garnished with extra cilantro, spring onion and lime wedges on the side.
Notes from the kitchen
If kecap manis is unavailable, blend regular soy sauce with a teaspoon of palm sugar and a dash of molasses. Leftovers reheat well in a skillet with a splash of oil.
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