Indonesian · 40 min · serves 4

Nasi Goreng Kampung (Village-Style Fried Rice)

Kept by The Bhook kitchen

Ingredients

• 500 g cold cooked rice
• 4 cloves garlic
• 3 shallots
• 2 eggs
• 150 g green beans
• 120 g cabbage
• 1 large carrot
• 2 tbsp kecap manis (sweet soy sauce)
• 1 tbsp soy sauce
• 1 tsp salt
• ½ tsp ground white pepper
• 3 tbsp vegetable oil

Method

1. Peel and finely chop the garlic and shallots. You’ll know they’re ready if they’re close to paste and sticky.
2. Cut cabbage into fine shreds, slice green beans thin, and julienne the carrot. All the veg should look uniform.
3. Heat oil in a large wok or pan on medium-high. When oil shimmers, add garlic and shallot. Stir-fry until fragrant but not brown, about 2 min.
4. Push aromatics to the side. Crack in eggs and scramble. When the eggs start to set, mix everything together. The egg should be in small, set curds.
5. Add green beans, cabbage, and carrot. Stir-fry 3–4 min until vegetables look bright and just tender.
6. Add rice, breaking up clumps with your spoon or spatula. Stir-fry 3–4 min until every grain is hot and no cold lumps remain.
7. Drizzle kecap manis, soy sauce, salt, and pepper over the rice. Mix quickly, so the sauce coats the rice evenly and most grains have darkened.
8. Taste and adjust seasoning. Serve hot.

Cold, day-old rice is key; warm or fresh rice clumps and goes mushy in the pan.