Kampung Fried Rice
Transport your taste buds to the heart of Southeast Asia with Kampung Fried Rice, a classic Indonesian-inspired dish bursting with vibrant flavors and textures. This hearty recipe combines cold cooked rice with succulent stir-fried shrimp, tender chicken slices, and a medley of colorful vegetables, all infused with the rich sweetness of kecap manis, soy sauce, and a touch of fish sauce. Aromatic garlic, fiery red chili peppers, and fresh green onions elevate the savory umami profile, while scrambled eggs add a satisfying layer of protein. Ready in just under 40 minutes, this quick and flavorful meal is perfect for busy weeknights or casual gatherings. Serve with tangy lime wedges for a zingy finish your family will love. Perfect for fans of Asian cuisine, Kampung Fried Rice captures the essence of home-cooked comfort with every spoonful!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 cups cold cooked rice
- 3 tablespoons vegetable oil
- 200 grams shrimp, peeled and deveined
- 150 grams boneless chicken breast, thinly sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 red chili peppers, sliced
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 medium carrot, cut into small cubes
- 100 grams frozen peas
- 3 green onions, chopped
- 2 eggs
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 4 lime wedges
Instructions
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Add the shrimp to the wok and stir-fry until they turn pink and are cooked through, about 2-3 minutes. Remove the shrimp from the wok and set aside.
In the same wok, add the sliced chicken and stir-fry until fully cooked, about 4-5 minutes. Remove and set aside with the shrimp.
Add the remaining 2 tablespoons of vegetable oil to the wok and increase the heat to high. Add the chopped onion, minced garlic, and sliced red chili peppers. Stir-fry for about 2 minutes, until fragrant and the onion becomes translucent.
Add the cubed carrot and frozen peas to the wok and stir-fry for another 2 minutes.
Push the vegetables to the side of the wok and crack the eggs into the open space. Stir the eggs until they are scrambled and cooked through.
Add the cooked rice to the wok, breaking up any clumps with your spatula, and mix thoroughly with the vegetables and eggs.
Return the shrimp and chicken to the wok. Stir in the kecap manis, soy sauce, and fish sauce, ensuring all ingredients are well-coated.
Season the fried rice with salt and white pepper, tasting and adjusting as necessary.
Continue to stir-fry everything together for another 3-4 minutes until the rice is heated through and all flavors are well combined.
Garnish with chopped green onions before serving.
Serve the Kampung fried rice with lime wedges on the side for an extra tangy kick.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.5 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
