Don Signature Crab - Singapore Food Guide

Nasi Goreng Kampung (Village Fried Rice)

A wok-fried, Singapore-style village fried rice loaded with crispy ikan bilis, chilli padi and long beans — spicy, savoury and perfect for hawker-style supper or family makan.

Nasi Goreng Kampung (Village Fried Rice)

About this dish

Nasi Goreng Kampung (Village Fried Rice) is the sort of dish you might find at a heartland zi char stall or a neighbourhood hawker centre late into the night — simple, fiery and full of umami. In Singapore homes it’s a go-to for a speedy weeknight dinner, a casual potluck dish, or a comforting supper after work; think fragrant wok smoke, crunchy dried anchovies and bright pops of chilli padi. Many households make it with day-old rice, a handful of long beans and a spoonful of belacan or kecap manis to anchor the flavour.

The texture is all about contrast: fluffy grains of rice coated in aromatic oil, crunchy ikan bilis, tender-still long beans and a silky fried egg on top if you like. The flavour profile balances heat from chilli padi and sambal, salty umami from ikan bilis and fish sauce or belacan, and a touch of sweet from kecap manis. In Singapore you’ll also see local twists — a squeeze of calamansi or lime, a side of achar (pickled vegetables) or keropok for crunch, and kopi or iced barley to wash it down.

This recipe is written for a typical Singapore home kitchen — wok or large frying pan, rice cooker and small pantry of Southeast Asian staples. It’s flexible: add prawns, shredded chicken, or swap belacan for fish sauce depending on what’s in your fridge. Serve family-style in the centre of the table or plate up as a hearty takeaway-style meal for the CBD lunch crowd or late-night supper at the kopitiam.

Ingredients

  • 500 g cooked long-grain rice (preferably day-old, chilled in the fridge)
  • 150 g dried ikan bilis (anchovies), rinsed and drained
  • 150 g raw prawns, peeled and deveined (optional)
  • 2 tbsp vegetable oil (or peanut oil) for frying
  • 3–4 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 6–8 chilli padi, sliced (adjust to taste)
  • 1–2 tbsp sambal belacan or 1 tbsp chilli paste (adjust for heat)
  • 1 tsp belacan (shrimp paste), toasted and mashed (optional)
  • 2 tbsp kecap manis (sweet soy sauce)
  • 1 tbsp light soy sauce
  • 1 tsp fish sauce (optional, for extra umami)
  • 150 g long beans (kacang panjang), cut into 2–3 cm pieces
  • 2 eggs, beaten (for scrambling into rice or frying on top)
  • 1–2 tbsp vegetable oil for ikan bilis (separate pan)
  • 1 tsp sugar (palm sugar or brown sugar), optional, to balance flavours
  • Freshly ground black pepper, to taste
  • 2 tbsp chopped spring onions or daun sup (coriander stalks), for garnish
  • Lime or calamansi wedges, to serve
  • Cucumber slices and achar (pickled vegetables), to serve
  • Keropok or prawn crackers, for crunch (optional)

Step-by-Step Method

  1. If using day-old rice, break up any clumps with your hands or a fork so grains are separate; keep chilled until ready to fry.
  2. Quickly pan-fry the dried ikan bilis in 1–2 tbsp oil on medium heat until crisp and golden, about 2–4 minutes. Transfer to paper towel and set aside. Reserve some flavoured oil in the pan.
  3. In a wok set over high heat, add 1–2 tbsp oil and when hot add sliced shallots and minced garlic. Stir-fry for 30–45 seconds until fragrant but not browned.
  4. Add sliced chilli padi, sambal belacan and mashed belacan (if using). Stir constantly on high heat for 30–60 seconds to release the aromatics — this is where the base flavour develops.
  5. If using prawns or pre-cooked chicken, add them now and toss until just cooked through (prawns turn pink, about 1–2 minutes). Push contents to one side of the wok.
  6. Pour the beaten eggs into the cleared side, scramble quickly until just set, then mix everything together.
  7. Add the chilled rice and long beans. Toss vigorously on high heat to separate grains and heat through. Add kecap manis, light soy sauce and fish sauce; keep tossing until the rice is evenly coated and you get a slight char on some grains (wok hei).
  8. Taste and adjust: add a pinch of sugar if too salty, more kecap manis for sweetness, or extra sliced chilli for heat. Add ground black pepper and fold in most of the crispy ikan bilis, reserving some for garnish.
  9. Turn off the heat and finish with chopped spring onions and a squeeze of lime or calamansi. Serve hot with cucumber slices, achar and a fried egg or on the side as preferred.
  10. For leftovers: spread rice on a tray to cool quickly, then refrigerate. Reheat in a hot wok with a splash of oil and a teaspoon water, tossing until piping hot to restore texture.

Tips & Serving Ideas

  • Use day-old rice chilled in the fridge — dryer rice gives better separation and prevents mushy fried rice.
  • Toast and fry ikan bilis separately until crisp so they stay crunchy when mixed in; you can crush some for garnish.
  • If you don't have sambal belacan or belacan, substitute with a mix of chilli paste and a small splash of fish sauce — adjust to taste.
  • To get wok hei (that smoky stir-fry aroma) use a very hot wok, small bursts of oil, and keep the rice moving; do not overcrowd the wok.
  • Adjust chilli padi quantity for different heat tolerance; remove seeds for milder heat or add extra for true kampung-spicy flavour.
  • Common Singapore supermarkets (NTUC FairPrice, Cold Storage, Sheng Siong) carry kecap manis, belacan and sambal — buy small sealed packets if you’re trying for the first time.
  • Make-ahead: prepare the sambal mix and chopped veg in advance; cook the rice just before serving and toss quickly on high heat to finish.
  • Leftovers reheat best in a hot wok with a splash of oil and a teaspoon of water to loosen the rice — heat quickly to avoid drying out.

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