Nasi Goreng Kampung By Ahmad Faiz (Makan Siswa vol 41)

Ingredients

• 2 cups Cooked White Rice (preferably cold, day‑old rice)
• 2 cloves Garlic (peeled and minced)
• 2 pieces Red Chili (seeded and thinly sliced; adjust to heat preference)
• 1 cup Kangkung (Water Spinach) (washed, stems removed, roughly chopped)
• 2 tablespoons Vegetable Oil (high‑smoke‑point oil such as canola or sunflower)
• 1 tablespoon Soy Sauce (light soy sauce; can use tamari for gluten‑free)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Peel and mince the garlic, slice the red chilies thinly (remove seeds if less heat is desired), and roughly chop the kangkung leaves, discarding tough stems.

   Time: PT5M

2. Heat Oil

   Place the wok over high heat and add the vegetable oil. Let the oil heat until shimmering, about 30 seconds.

   Time: PT1M

3. Sauté Aromatics

   Add the minced garlic and sliced red chilies to the hot oil. Stir‑fry quickly for 30 seconds until fragrant, being careful not to burn the garlic.

   Time: PT1M

4. Add Kangkung

   Toss in the chopped kangkung and stir‑fry for another 1 minute until it wilts but still retains bright color.

   Time: PT1M

5. Stir‑Fry Rice

   Add the cold cooked rice to the wok. Break up any clumps with the spatula and stir‑fry for 3–4 minutes, allowing the rice to get a light crisp on the bottom.

   Time: PT4M

6. Season

   Drizzle the soy sauce over the rice, then season with salt and black pepper to taste. Toss everything together for another minute to distribute the seasoning evenly.

   Time: PT1M

7. Serve

   Transfer the nasi goreng kampung to a serving plate. Optionally garnish with extra sliced chilies or a squeeze of lime.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

10 g

Fiber

3 g