Nasi Goreng Kampung
A rustic Indonesian stir-fried rice with shrimp, chicken, and egg in a savory-sweet soy glaze. Built on day-old rice and cooked in one pan for bold, caramelized flavor.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 3 cups cooked rice, day-old (or chilled)
- 8 oz shrimp, peeled and deveined
- 8 oz chicken breast, diced
- 2 whole eggs
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 3 stalks green onion, sliced (+ fresh herbs: cilantro or parsley)
Instructions
- 1
Break apart the cooked rice with your fingers so it's loose and separated.
- 2
Whisk the soy sauce, fish sauce, and sugar in a small bowl until sugar dissolves.
- 3
Heat 2 tbsp oil in a large wok or 12-inch skillet over medium-high heat, ~90 seconds.
- 4
Add shrimp and cook, stirring, until pink throughout, ~3 minutes. Transfer to a plate.
- 5
Add chicken to the pan and cook, stirring, until no pink remains, ~5 minutes.
- 6
Push chicken to the side. Crack eggs into the empty space and stir until scrambled.
- 7
Add minced garlic and cook, stirring constantly, until fragrant, ~45 seconds.
- 8
Add all the rice and stir constantly to break up clumps, ~2 minutes.
- 9
Pour in the soy mixture and return the shrimp to the pan. Stir until rice is coated and edges are crispy, ~3 minutes.
- 10
Scatter green onion and fresh herbs on top. Serve immediately.
Tools you’ll need
- large wok or 12-inch skillet
- small mixing bowl
- whisk
- wooden spoon or spatula
- cutting board and knife
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