Nasi Goreng Kampung By Ahmad Faiz (Makan Siswa vol 41)
Nasi Goreng Kampung By Ahmad Faiz (Makan Siswa vol 41) is a easy Indonesian recipe that serves 2. 350 calories per serving. Recipe by Makan Siswa on YouTube.
Prep: 10 min | Cook: 10 min | Total: 25 min
Cost: $9.82 total, $4.91 per serving
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
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
Heat Oil
Place the wok over high heat and add the vegetable oil. Let the oil heat until shimmering, about 30 seconds.
Time: PT1M
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
Add Kangkung
Toss in the chopped kangkung and stir‑fry for another 1 minute until it wilts but still retains bright color.
Time: PT1M
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
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
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
Dietary info: Vegetarian, Vegan, Gluten‑Free if tamari is used
Allergens: Soy
Ingredient Substitutions
- Instead of Cooked White Rice: Cooked Jasmine Rice, Cooked Brown Rice
- Instead of Garlic: Garlic paste
- Instead of Red Chili: Bird’s eye chili, Thai chili
- Instead of Kangkung (Water Spinach): Spinach, Swiss chard
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Wok or Large Skillet
- Chef's Knife
- Cutting Board
- Wooden Spoon or Spatula
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Heat the oil until shimmering but not smoking.
- Do not burn the garlic; it turns bitter quickly.
- Use cold, day‑old rice to achieve proper fry texture.
Chef Tips from the Video
- For extra aroma, add a small piece of kaffir lime leaf while frying.
- A dash of toasted sesame oil at the end adds a subtle nutty flavor.
Troubleshooting
Rice turns mushy instead of crispy.
Make sure the rice is cold and spread it thinly in the wok; increase heat and avoid adding extra liquid.
Garlic burns and becomes bitter.
Add garlic after the oil is hot but not smoking, and stir constantly; remove from heat if it starts to brown too quickly.
Kangkung becomes soggy.
Stir‑fry the kangkung only until just wilted (about 1 minute) and add it before the rice so it finishes cooking with the heat of the wok.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Can sit out for up to 2 hours; discard after that.
Make-Ahead Tips
- Prepare garlic, chilies, and kangkung up to 30 minutes ahead and keep them covered in the fridge.
- Use leftover rice that has been refrigerated; it fries better than fresh rice.
Frequently Asked Questions
What is the cultural significance and history of Nasi Goreng Kampung in Indonesian cuisine?
Nasi Goreng Kampung, or village fried rice, originated as a humble way for Indonesian households to use leftover rice, adding locally available vegetables like kangkung and simple seasonings. It reflects the resourceful, rustic cooking style of rural Indonesia where every ingredient is stretched to feed the family.
What are the traditional regional variations of Nasi Goreng Kampung across Indonesia?
In West Java, the dish often includes kecap manis for a sweeter profile, while in Central Java it may feature shrimp paste (terasi) for umami. In Sumatra, people add sliced shallots and a splash of tamarind for a tangy twist. The core concept—fried rice with garlic, chilies, and local greens—remains the same.
How is Nasi Goreng Kampung traditionally served in Indonesian villages?
It is typically served on a banana leaf or simple plate, accompanied by fresh cucumber slices, a fried egg on top, and sometimes a side of sambal. The dish is eaten hot, often as a main meal for lunch or dinner.
What occasions or celebrations is Nasi Goreng Kampung traditionally associated with in Indonesia?
While Nasi Goreng Kampung is an everyday staple, it is also prepared for informal gatherings, after‑work meals, and as a quick feast during festivals when leftover rice is abundant. Its simplicity makes it a go‑to comfort food for family get‑togethers.
What other Indonesian dishes pair well with Nasi Goreng Kampung?
It pairs nicely with fried tempeh, grilled satay, acar (pickled vegetables), and a side of sambal terasi. A simple clear soup such as sayur bening can balance the spiciness of the fried rice.
What are the authentic traditional ingredients for Nasi Goreng Kampung versus acceptable substitutes?
Authentic ingredients include day‑old white rice, fresh garlic, red bird’s eye chilies, kangkung, and a splash of light soy sauce. Substitutes can be brown rice, spinach instead of kangkung, and tamari or coconut aminos for a gluten‑free soy sauce alternative.
What are the most common mistakes to avoid when making Nasi Goreng Kampung?
Common errors include using freshly cooked rice (which becomes mushy), burning the garlic, and overcrowding the wok which steams rather than fries the rice. Also, over‑cooking the kangkung makes it lose its bright color and crunch.
Why does this Nasi Goreng Kampung recipe use high heat and a wok instead of a regular pan?
High heat and a wok create a rapid sear that gives the rice a light crisp and prevents it from steaming. The curved shape of a wok also allows ingredients to be tossed quickly, preserving the fresh texture of the chilies and kangkung.
Can I make Nasi Goreng Kampung ahead of time and how should I store it?
Yes, you can prep the aromatics and chop the kangkung up to a few hours ahead and keep them refrigerated. Store the finished fried rice in an airtight container in the fridge for up to 3 days; reheat in a hot wok or skillet to regain crispness.
What texture and appearance should I look for when making Nasi Goreng Kampung?
The rice grains should be separate and lightly golden on the edges, the garlic should be fragrant but not browned, and the kangkung should stay vivid green and slightly wilted. The dish should look speckled with red chili slices and have a glossy sheen from the soy sauce.
What does the YouTube channel Makan Siswa specialize in?
The YouTube channel Makan Siswa focuses on Indonesian home cooking, showcasing everyday recipes, street‑food classics, and traditional dishes with clear step‑by‑step instructions for beginner to intermediate home cooks.
How does the YouTube channel Makan Siswa's approach to Indonesian cooking differ from other cooking channels?
Makan Siswa emphasizes authentic, budget‑friendly ingredients and the cultural stories behind each dish, often using simple household tools rather than professional equipment. This makes the channel especially relatable for viewers cooking in modest kitchens.
Last updated: September 6, 2026
