Nasi Goreng Kampung with Homemade Sambal Hijau
Meet the king of fried rice, nasi goreng kampung with spicy sambal hijau that coats every grain with bold flavour
Equipment
- chopping board, saucepan/wok
Ingredients
- 3 cups cold cooked white rice preferably day-old
- 1 cup chopped greens kangkung, sawi, or long beans cut small
- 1 –1½ tbsp light soy sauce
- 2 tbsp cooking oil
- 4 sunny side up eggs
- 30 g ikan bilis fried until crispy
- 3-4 tbsp sambal hijau
Instructions
- Heat up oil in saucepan/wok, and add sambal hijau.
- Let it sizzle for 30 seconds to wake it up.
- Add cold rice. Break up clumps before tossing.
- Stir-fry over medium-high heat for 3–4 minutes until every grain is evenly coated green.
- If it looks dry, add 1 tbsp oil and continue tossing.
- Add chopped greens and stir-fry for 1–2 minutes.
- Drizzle in light soy sauce, and toss well and taste. Remember — the sambal and ikan bilis already contain salt, so season lightly.
- Plate the nasi goreng and top with a sunny side up fried egg and extra crispy fried ikan bilis. Enjoy!
Notes
Nasi Goreng Kampung with Homemade Sambal Hijau - Quick FAQ
1. So what exactly is nasi goreng kampung? Think of it as Malaysia’s village-style fried rice. It’s bold, usually spicy, built on a chilli paste base, tossed with greens, and almost always crowned with a fried egg. It’s not subtle — and that’s the point. 2. What goes into sambal hijau? Green chillies for body, chilli padi for kick, green tomatoes for that slight tang, garlic and onions for fragrance, and ikan bilis for savoury depth. It’s bright, punchy and very alive. 3. Can I really just use sambal hijau for fried rice? Absolutely. In fact, that’s the beauty of it. Sambal hijau already has heat, aromatics and umami built in — so once you toss rice through it, you don’t need much else. 4. Why bother with green tomatoes? Because they make the sambal taste fresher and less one-dimensional. The acidity balances the heat and keeps the whole dish from feeling heavy. 5. What greens should I throw in? Anything that cooks quickly and doesn’t release too much water. Kangkung (water convolvulus) is classic. Sawi (choy sum) works. Even finely chopped long beans are great. You just want a bit of freshness and texture. 6. Why add light soy sauce at the end? Not to turn it into soy fried rice — just to deepen the savouriness and give the rice a slightly richer colour. A little goes a long way. 7. Do I really need the fried egg? Need? No.Should you? Yes. That runny yolk turns everything silky and ties the whole plate together. It’s not compulsory, but it feels wrong without it. 8. How do I tone down the spice? Use fewer chilli padi and keep more of the big green chillies for flavour instead of fire. You can also remove the seeds if you want it gentler.