Authentic Nasi Goreng Kampung: Indonesian Village Fried Rice

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic, sliced shallot, and sliced red chilies. Sauté for 2-3 minutes until fragrant and the shallots are softened.

Add the diced chicken breast to the wok. Stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned.

Add the day-old rice to the wok. Break up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice is well combined with the aromatics and chicken.

Pour in the kecap manis, salt, and white pepper. Continue to stir-fry for another 2-3 minutes, mixing everything thoroughly until the rice is evenly coated and heated through.

While the rice is cooking, heat the remaining 1 tablespoon of vegetable oil in a separate small non-stick pan over medium heat. Fry the eggs one at a time to your desired doneness, preferably with a runny yolk.

Divide the Nasi Goreng Kampung among four plates. Top each serving with a fried egg.

Serve immediately, optionally garnished with sliced cucumber or tomato.