Kampung Fried Rice
Take your taste buds on a vibrant culinary journey with Kampung Fried Rice, a traditional Indonesian-inspired dish that’s packed with bold flavors and hearty ingredients. This quick and satisfying meal features fluffy, cold-cooked rice stir-fried with succulent shrimp, tender chicken slices, and a medley of colorful vegetables like carrots and peas. The rich umami blend of kecap manis, soy sauce, and fish sauce infuses every bite with sweet, salty, and savory notes, while red chili peppers and aromatics like garlic and onion add a zesty kick. Topped with scrambled eggs and a sprinkle of fresh green onions, this one-pan wonder comes together in just 40 minutes, making it perfect for busy weeknights. Serve it with lime wedges for an extra burst of citrusy freshness and savor the authentic, street-food-style flavors of Kampung Fried Rice in the comfort of your home.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add the cubed carrot and frozen peas to the wok and stir-fry for another 2 minutes.
Step 6
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.
Step 7
Add the cooked rice to the wok, breaking up any clumps with your spatula, and mix thoroughly with the vegetables and eggs.
Step 8
Return the shrimp and chicken to the wok. Stir in the kecap manis, soy sauce, and fish sauce, ensuring all ingredients are well-coated.
Step 9
Season the fried rice with salt and white pepper, tasting and adjusting as necessary.
Step 10
Continue to stir-fry everything together for another 3-4 minutes until the rice is heated through and all flavors are well combined.
Step 11
Garnish with chopped green onions before serving.
Step 12
Serve the Kampung fried rice with lime wedges on the side for an extra tangy kick.
Nutrition Facts
| Serving size | (2098.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2376.2 |
| Total Fat 60.4g | 0% |
| Saturated Fat 11.8g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 890.1mg | 0% |
| Sodium 4694.5mg | 0% |
| Total Carbohydrate 315.1g | 0% |
| Dietary Fiber 25.1g | 0% |
| Total Sugars 44.0g | |
| Protein 147.8g | 0% |
| Vitamin D 83.5IU | 0% |
| Calcium 608.5mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 3759.9mg | 0% |
Source of Calories