What is Nasi Goreng Kampung?

Village-style fried rice, smoky and sweet with kecap manis, crowned with a crisp-edged fried egg.

Where does Nasi Goreng Kampung come from?

Nasi Goreng Kampung is a Indonesian dish from Yogyakarta (Java), Indonesia.

Can Nasi Goreng Kampung be made vegan, gluten-free, or dairy-free?

Yes. This Nasi Goreng Kampung recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Nasi Goreng Kampung take to make?

About 25 minutes total (15 minutes prep, 10 minutes cooking), serving 2.

Recipe

Name: Nasi Goreng Kampung
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 3 cups day-old cooked jasmine rice, chilled; 3 tbsp kecap manis (sweet soy sauce); 4 shallots; 3 cloves garlic; 2–3 red chilies; 1 tsp shrimp paste (terasi); 6 oz chicken thigh, small dice; 2 eggs; 3 tbsp neutral oil; 1/2 each cucumber and tomato, sliced, to serve

Asia → 🇮🇩 Indonesia → Yogyakarta (Java)

Nasi Goreng Kampung

Indonesian · easy · serves 2

prep 15 min · cook 10 min

~1521 cal · 51g protein · 248g carbs · 34g fat (estimated, per serving)

🍽️

Dark fried rice with a fried egg and cucumber slices

🇮🇩 Yogyakarta (Java)

Nasi goreng is Indonesia’s midnight ritual: yesterday’s rice reborn over ferocious heat by street vendors whose woks breathe fire until dawn. The Yogyakarta kampung (village) style keeps it simple — shallots, chili, sweet soy, and wok breath.

Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 2 —

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3 cups day-old cooked jasmine rice, chilled

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3 tbsp kecap manis (sweet soy sauce)

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4 shallots

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3 cloves garlic

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2–3 red chilies

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1 tsp shrimp paste (terasi)

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6 oz chicken thigh, small dice

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2 eggs

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3 tbsp neutral oil

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1/2 each cucumber and tomato, sliced, to serve

Instructions

Pound the shallots, garlic, chilies, and shrimp paste (or tauco) into a rough paste.

Fry the eggs crisp in hot oil; set aside. Then fry the chicken (or tempeh) until golden.

Fry the paste in the same wok until it smells irresistible, about 2 minutes.

Add the cold rice, breaking clumps, and toss hard over the highest heat. Stream in the kecap manis and keep tossing until every grain is lacquered.

Plate with the fried egg on top and cucumber and tomato alongside.

Yogyakarta street-cart style.

Ratings & reviews

No reviews yet — be the first to cook it.

🌏 While it simmers — know your destination

📍

Yogyakarta (Java). Java’s royal city, where fried rice is a midnight ritual.

🗺️

Indonesia. Seventeen thousand islands, each with its own sambal.

🌍

Asia. From street-cart woks to slow monastery kitchens.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →