Indonesian nasi goreng kampung recipe for four
Recipe shopping list — copy the items into Valedo.
This recipe makes four portions of village-style Indonesian fried rice. Cold cooked rice is required for separate, crisp grains.
Ingredients
Cooked jasmine rice
chilled
6 cups
Eggs
4
Chicken breast
12 ounces
Kecap manis
1/4 cup
Shrimp paste
1 teaspoon
Shallots
4
Garlic cloves
5
Thai bird's eye chiles
3
Green cabbage
shredded
3 cups
Scallions
4
Fried shallots
1/2 cup
Cucumbers
2 small
Tomatoes
2
Neutral cooking oil
3 tablespoons
Limes
2
How to make it
- Pound or blend shallots, garlic, chiles, and shrimp paste into a rough paste. 2. Scramble eggs in a hot wok and set aside. 3. Stir-fry chicken until cooked, then add the spice paste and cabbage. 4. Add cold rice, kecap manis, and eggs; toss over high heat until hot. 5. Fold in scallions. 6. Serve with fried shallots, cucumber, tomato, and lime.
Who this list is for
This checklist is for anyone making Indonesian nasi goreng kampung for four people. If you want a classic fried rice with chicken, eggs, and plenty of vegetables, this is for you. It’s ideal if you have leftover jasmine rice and want a meal that’s fast to cook but big on flavor.
How to use this list
Start by making sure you have cold cooked jasmine rice—hot rice won’t fry up properly. Check your fridge for eggs, chicken breast, green cabbage, scallions, cucumbers, and tomatoes. For the sauce, look for kecap manis and shrimp paste. You’ll need shallots, garlic, and Thai bird’s eye chiles for the base. Fried shallots are for topping. Neutral cooking oil is best for frying. Cross off what you already have before shopping.
What to skip
Don’t use freshly cooked rice—warm rice turns mushy in the pan. Avoid skipping the shrimp paste; it’s key for authentic flavor. Don’t substitute soy sauce for kecap manis—the sweetness and thickness matter. If you’re sensitive to spice, use fewer chiles, but don’t leave them out entirely. Skip wilted vegetables; fresh cabbage and scallions make a difference.
What is on this list
Your shopping list includes cooked jasmine rice, eggs, chicken breast, kecap manis, shrimp paste, shallots, garlic cloves, Thai bird’s eye chiles, green cabbage, scallions, fried shallots, cucumbers, tomatoes, neutral cooking oil, and limes. Cross off anything you already have. Check your rice is already cooked and cooled.
Day-of
Before you start cooking, prep all your vegetables and slice the chicken. Have your rice cold and ready. Set out the sauces and toppings. Once you’re done, store leftovers in airtight containers and refrigerate. Clean your pan thoroughly—shrimp paste can linger.
FAQ
Who is "Indonesian nasi goreng kampung recipe for four" for?
This checklist is for anyone making Indonesian nasi goreng kampung for four people. If you want a classic fried rice with chicken, eggs, and plenty of vegetables, this is for you. It’s ideal if you have leftover jasmine rice and want a meal that’s fast to cook but big on flavor.
How should I use "Indonesian nasi goreng kampung recipe for four"?
Start by making sure you have cold cooked jasmine rice—hot rice won’t fry up properly. Check your fridge for eggs, chicken breast, green cabbage, scallions, cucumbers, and tomatoes. For the sauce, look for kecap manis and shrimp paste. You’ll need shallots, garlic, and Thai bird’s eye chiles for the base. Fried shallots are for topping. Neutral cooking oil…
What should I skip or avoid with "Indonesian nasi goreng kampung recipe for four"?
Don’t use freshly cooked rice—warm rice turns mushy in the pan. Avoid skipping the shrimp paste; it’s key for authentic flavor. Don’t substitute soy sauce for kecap manis—the sweetness and thickness matter. If you’re sensitive to spice, use fewer chiles, but don’t leave them out entirely. Skip wilted vegetables; fresh cabbage and scallions make a difference.
What is on the "Indonesian nasi goreng kampung recipe for four" list?
Your shopping list includes cooked jasmine rice, eggs, chicken breast, kecap manis, shrimp paste, shallots, garlic cloves, Thai bird’s eye chiles, green cabbage, scallions, fried shallots, cucumbers, tomatoes, neutral cooking oil, and limes. Cross off anything you already have. Check your rice is already cooked and cooled.
What should I check on the day of?
Before you start cooking, prep all your vegetables and slice the chicken. Have your rice cold and ready. Set out the sauces and toppings. Once you’re done, store leftovers in airtight containers and refrigerate. Clean your pan thoroughly—shrimp paste can linger.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.