Nasi Goreng Kampung: fry the chilli-shallot paste until dry, then toss rice and greens quickly over high heat; the paste coats separate grains and water spinach stays green

What changes—and what stays

From a restaurant portion with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

fry the chilli-shallot paste until dry, then toss rice and greens quickly over high heat; 24 g oil for eight portions; the paste coats separate grains and water spinach stays green. anchovies, eggs, chilli paste, shallots, rapeseed oil. the paste coats separate grains and water spinach stays green. fry the chilli-shallot paste until dry, then toss rice and greens quickly over high heat.

Ingredients for 8

Measure first; timing is part of how this recipe uses less fat.

• 800 gcold brown rice
• 500 gchicken breast
• 500 mlwater spinach
• 250 ganchovies
• 4eggs
• 12 gchilli paste
• 30 gshallots
• 24 grapeseed oil

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

fry the chilli-shallot paste until dry, then toss rice and greens quickly over high heat: cold brown rice, chicken breast, water spinach. Measure and prepare them so they cook evenly.

Look for: cold brown rice, chicken breast, water spinach: the paste coats separate grains and water spinach stays green. They should be evenly sized and free of excess surface moisture.

2

Step 2 · follow the visible cue

Build the defining flavour

anchovies, eggs, chilli paste: the paste coats separate grains and water spinach stays green. Combine them in the order that builds flavour without scorching.

Look for: anchovies, eggs, chilli paste: fry the chilli-shallot paste until dry, then toss rice and greens quickly over high heat. Look for rounded aromas with no burnt specks or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Nasi Goreng Kampung — fry the chilli-shallot paste until dry, then toss rice and greens quickly over high heat; shallots, rapeseed oil. Add them while controlling heat and moisture.

Look for: the paste coats separate grains and water spinach stays green; shallots, rapeseed oil, Nasi Goreng Kampung. The final accents should remain visible and balanced.

4

Step 4 · follow the visible cue

Finish and verify the texture

the paste coats separate grains and water spinach stays green. Rest briefly, make one final texture check, and divide Nasi Goreng Kampung into eight portions.

Look for: Nasi Goreng Kampung: fry the chilli-shallot paste until dry, then toss rice and greens quickly over high heat; the paste coats separate grains and water spinach stays green. No unwanted water or fat should pool at the edge.

Calories at the same serving size

The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions