Nasi Goreng Kampung

Malay-style spicy fried rice with bird's eye chilies, crispy anchovies and water spinach.

Course Main Course
Cuisine Malay
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people


  • 3 cloves garlic
  • 5 shallots (see note 1)
  • 3 tbsp asian dried anchovies star ingredient
  • 3-6 green or red bird's eye chilies (adjust according to preference)
  • 2 eggs optional
  • 2 cups cooked white rice cooled
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 handful water spinach chopped


  1. Fry 2 tbsp of anchovies in hot oil until crispy and set aside.

  2. Coarsely ground garlic, shallots and the remaining anchovies in a food processor. 

  3. Heat up the same oil used to fry the anchovies in a wok and sauté the paste in medium to medium high heat until brown (this gives the most flavour!). Remember, brown food is good!

  4. Push the paste to the side of the wok and crack eggs into the wok. Let it set for a while before scrambling and mixing them all together.

  5. Throw in water spinach and stir-fry until the stalks have softened.

  6. Add in rice, sugar, fish sauce and continue tossing until well combined. Taste and adjust.

  7. Throw in the fried anchovies into the rice (leave some for garnish). Mix well.

  8. Serve hot topped with crispy fried egg and garnished with more fried anchovies.

Recipe Notes

  1. Substitute with half a small/medium yellow onion if shallots are not available.
  2. Water spinach can be substituted with baby spinach. Add in baby spinach after rice.
  3. Always use cooled white rice for stir-frying so it doesn't turn wet & mushy. Rice that is cooked the day before is best for fried rice.