Nasi Goreng Kampung (Malaysian Fried Rice)

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Make authentic nasi goreng kampung with chicken, prawns, ikan bilis, belacan and chilli. A bold and satisfying Malaysian fried rice recipe.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Main Course

Cuisine: Malaysian

Servings: generous bowls

Calories: 1036kcal

Author: Lee

½ cup vegetable oil
20 g ikan bilis
120 g chicken breast thinly sliced
6 tiger prawns peeled and deveined
1 tsp toasted belacan (crumbled) (this is extra belacan, in addition to the quantity in the spice paste)
2 eggs
1 pak choy roughly chopped
3 cups cooked rice day-old if possible
2 tbsp kecap manis
1 tsp dark soy sauce
Salt only if needed

To make the spice paste, add the rinsed ikan bilis, shallots, garlic, Thai chillies, belacan and white pepper to a food processor or pestle and mortar and blend until semi-smooth. Set aside.

Using a wok, heat the oil until hot. Add the ikan bilis and fry until golden (about 1 minute). Remove from the oil and drain on paper towels.
Pour half the oil away and keep for later.
Return the wok to the heat and add spice paste and fry for 1 minute then add the chicken slices and prawns and fry for 2-3 minutes until cooked through.
Move everything to one side and add the eggs. Stir to break up and scramble - fry until cooked, then mix into everything else.
Add the pak choy and extra belacan and stir into the mix for 30 seconds.
Add the rice and stir to combine, using the back of your spoon to flatten and break up, so that everything is coated.
Add the kecap manis and dark soy and stir well to combine. Stir-fry for another 2-3 minutes then remove from the heat. Check for seasoning and add a little salt if needed.

Serve the rice topped with a fried egg and scattered with a few of the fried ikan bilis (anchovies).
Optional extras include a couple of prawn crackers, slices of cucumber and tomato, and a spoonful of Sambal Belacan or Sambal Oelek.

Rice – Day-old refrigerated jasmine rice gives the best texture because the grains are firm and separate easily. If using freshly cooked rice, spread it over a tray and let it cool completely before frying.
Belacan – This recipe uses toasted belacan in two stages. The first teaspoon is fried as part of the spice paste, creating a deeper, mellower savouriness. The second is added later and cooked only briefly, preserving more of belacan’s pungent fermented aroma. This layering is intentional, not a duplicated ingredient.
Ikan bilis – These dried anchovies provide the characteristic savoury flavour and crisp texture. Rinse and drain them thoroughly before using. Other small dried Asian anchovies may be substituted.
Chillies – Three bird’s-eye chillies produce medium heat. Reduce the quantity or use a mild red chilli for a gentler version.
Vegetables – Kangkung is traditional, but pak choy, choy sum or another Asian green works well.
Cooking – Have every ingredient prepared before heating the wok, as the recipe cooks quickly. Use a wide frying pan and cook in batches if you do not have a wok.
Storage – Cool and refrigerate leftovers within 2 hours. Keep refrigerated for up to 2 days and reheat only once, until steaming hot. Freeze for up to 1 month; the prawns may become slightly firmer after reheating.