Indonesian · Main course · 14 kez test edildi

Nasi Goreng Kampung — Endonezya köy usulü kavrulmuş pirinç

Smoky, dark, ferociously aromatic. Cold day-old rice, ikan bilis, kicap manis, sambal. Twenty-five minutes on the loudest fire your stove allows.

Yazan Dewi Pratama · Asia editor · Yayınlandı 2025-09-21 · Güncellendi 2026-04-12
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Hazırlık
10 min
Pişirme
15 min
Toplam
25 min
Porsiyon
2 large or 3 modest portions
Zorluk
Easy
Hızlı cevap · 30 saniyelik cevap

Fry shallots, garlic, chili, and shrimp paste in oil until raw smell is gone, add ikan bilis, then cold day-old rice. Push to the side, scramble an egg, toss in kicap manis and a splash of soy. Finish with fried egg and cucumber.

  • Cold, dry, day-old rice is the entire game — same-day rice will steam and clump.
  • Ikan bilis (dried anchovies) fried first gives the smoky savoury backbone.
  • Kicap manis (Indonesian sweet soy) cannot be substituted with regular soy + sugar without losing the caramel depth — buy the real thing.

Malzemeler

Spice paste (bumbu)

  • 6 small shallots (or 3 medium), peeled
  • 4 garlic cloves
  • 3 large red chilies, deseeded if you want less heat
  • 2 bird's-eye chilies (optional, for heat)
  • 1 tsp shrimp paste (terasi/belacan), toasted
  • ½ tsp fine salt

Stir-fry

  • 3 tbsp neutral oil (rice bran or peanut)
  • 30 g ikan bilis (dried anchovies), rinsed and patted dry
  • 500 g cold day-old jasmine rice, broken up with wet hands
  • 2 tbsp kicap manis (Indonesian sweet soy)
  • 1 tbsp light soy sauce
  • 2 large eggs, beaten with a pinch of salt

To finish

  • 2 fried eggs, runny yolks
  • ½ cucumber, sliced
  • 2 tbsp fried shallots (bawang goreng)
  • Lime wedges, sambal oelek

Yapılışı

  1. ADIM
    01

    Pound the bumbu

    In a granite mortar (or small food processor), pound the shallots, garlic, chilies, toasted shrimp paste, and salt into a coarse, jam-like paste. Stop while the texture is still rough — you want it to fry, not melt away.

  2. ADIM
    02

    Fry the anchovies

    Heat 2 tbsp oil in a carbon-steel wok over high heat. When it shimmers, add the ikan bilis and fry 60–90 seconds until pale gold and crisp. Lift out with a slotted spoon, leaving the savoury oil in the pan.

  3. ADIM
    03

    Cook out the bumbu

    Add the remaining 1 tbsp oil and the bumbu. Fry, scraping the pan, for 3–4 minutes until the colour deepens and the raw garlic smell is gone. Your kitchen should smell like a Jakarta hawker stall.

  4. ADIM
    04

    Add the rice and seasonings

    Tip in the cold rice. Break it up with the back of a spatula, tossing to coat every grain in the bumbu. Drizzle in the kicap manis and soy sauce. Keep tossing 2 minutes — the rice should darken evenly and start to take on smoky edges.

  5. ADIM
    05

    Scramble in the egg

    Push the rice to one side of the wok. Pour the beaten egg into the cleared space. Let it set for 10 seconds, then scramble with a spatula. As soon as the egg is just set, fold it through the rice with the fried ikan bilis. Off the heat.

  6. ADIM
    06

    Plate and finish

    Pile into bowls. Top each portion with a fried egg, cucumber slices, and a generous scatter of fried shallots. Serve with lime wedges and sambal oelek on the side.

Nutrition per serving

540 kcal 22 g fat 65 g carbs 19 g protein 8 g sugar 980 mg sodium
Allergens: Fish, Egg, Soy, Shellfish (in shrimp paste)

Sık sorulanlar

Can I use fresh rice?

No, not really. Fresh rice has too much moisture and will steam together into a clump instead of frying loose. If you absolutely must, spread fresh cooked rice on a tray and refrigerate uncovered for at least 4 hours — but day-old, fridge-dried rice is dramatically better.

I can't find ikan bilis. What's the substitute?

Dried baby anchovies from a Chinese, Korean (myeolchi), or Japanese (niboshi) grocer will work. Don't use canned anchovies — completely different texture and flavour. In a pinch, omit and add an extra teaspoon of shrimp paste.

Is this very spicy?

The base recipe is medium — pleasant warmth, not punishing. Drop the bird's-eye chilies and deseed the large red ones for child-friendly. Add a second bird's-eye and a tablespoon of sambal oelek at the end for proper Indonesian heat.

What can I use instead of kicap manis?

If you genuinely cannot find it, simmer 4 tbsp soy sauce with 4 tbsp palm sugar (or dark brown sugar) and 1 star anise until syrupy. It's a 70% match. Real kicap manis is worth buying — one bottle lasts a year.

Can I make this vegetarian?

Yes. Skip the ikan bilis and shrimp paste. Replace with 2 tbsp dark miso paste and 1 tsp smoked paprika. Add diced firm tofu, fried first until crisp, where the anchovies would go. The flavour changes but it's still excellent.