Indonesian Village-Style Fried Rice

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Indonesian Village-Style Fried Rice is a rustic, smoky stir-fry built on day-old rice, sweet soy sauce, and pantry-friendly aromatics. The 'kampung' (village) version leans on crispy anchovies, a punch of shrimp paste, and fresh chilies for an everyday dish that tastes far greater than the sum of its parts. Serve with a fried egg, cucumber, and a squeeze of lime for the full warung experience.

Nutrition Facts

Per serving (estimated)

• 545 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 11 gSugar
• 28 gProtein
• 1180 mgSodium
• 620 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 3200 mcgVitamin A

Ingredients

For the rice and proteins

• 4 cups cold cooked jasmine rice (preferably day-old)
• 200 g boneless chicken thigh, diced small
• 150 g medium shrimp, peeled and deveined
• 30 g dried anchovies (ikan bilis), rinsed
• 3 tbsp vegetable oil
• 2 tbsp kecap manis (sweet soy sauce)
• 1 tbsp light soy sauce

For the spice paste and aromatics

• 5 shallots, peeled and sliced
• 4 garlic cloves, sliced
• 3 red chilies (cabe merah keriting), sliced
• 2 bird's eye chilies (cabe rawit), sliced
• 1 tsp toasted shrimp paste (terasi)
• 1 tsp salt
• 1/2 tsp white pepper

For the vegetables and garnish

• 1 cup shredded cabbage
• 1 medium carrot, julienned
• 1 cup fresh bean sprouts, rinsed
• 3 green onions, sliced
• 4 eggs
• 1 Lebanese cucumber, sliced
• 1 tomato, cut into wedges
• 1 lime, cut into wedges
• 3 tbsp crispy fried shallots (bawang goreng)

Directions

1. Heat 1 tablespoon of oil in a wok over medium heat and fry the dried anchovies for 2 to 3 minutes until golden and crisp. Remove and set aside on paper towels.
2. In the same wok, add 1 more tablespoon of oil and cook the chicken over high heat for 3 minutes until lightly browned. Add the shrimp and stir-fry for 1 minute until just pink, then push everything to one side of the wok.
3. Add the remaining oil and toss in the shallots, garlic, red chilies, bird's eye chilies, and shrimp paste. Stir-fry for 1 to 2 minutes until fragrant and the shallots turn translucent.
4. Add the cabbage and carrot and stir-fry for 1 minute until just wilted but still crisp. Break up any clumps of cold rice and add it to the wok, tossing well to coat every grain in the spice mixture.
5. Pour in the kecap manis and soy sauce, season with salt and white pepper, and stir-fry over high heat for 2 to 3 minutes, letting the rice pick up a light smoky char. Toss in the bean sprouts and green onions, give it a final stir, and remove from the heat.
6. While the rice rests, heat a non-stick pan with a little oil and fry the eggs sunny-side up until the edges are lacy and the yolks remain runny.
7. Pile the fried rice onto plates, top each portion with a fried egg, and scatter the crispy anchovies and fried shallots over the top. Serve immediately with cucumber slices, tomato wedges, and lime on the side.

Cook’s Notes

• Day-old rice is non-negotiable: fresh rice contains too much moisture and will turn mushy in the wok. Spread freshly cooked rice on a tray and chill for at least 2 hours if you are short on time.
• Toast the shrimp paste in a dry pan for 10 seconds before crushing it; this deepens the umami dramatically and removes any raw aroma.
• To amp up the smoky 'kampung' flavor, finish the rice with a brief torch of direct flame or push the rice to the very hottest part of the wok for a final 30 seconds without stirring.
• Keep the heat cranked high throughout cooking; tossing constantly over a screaming-hot wok is the secret to separate, glossy grains rather than a clumpy stir-fry.
• Adjust the chili load to taste: traditionalists use plenty of bird's eye chilies, but for a milder family version, remove the seeds and use only the larger red chilies.

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