Veg Malaysian Fried Rice (Nasi Goreng Kampung)

If you love bold, punchy flavors and quick meals, you’re going to love this Veg Malaysian Fried Rice—or as it’s called locally, Nasi Goreng Kampung. This is a Malaysian street food favorite, and I’m giving it a vegetarian twist without losing any of its deliciousness.

What Is Nasi Goreng?

Nasi Goreng has deep roots in Southeast Asian cuisine, but its origins trace back to Chinese fried rice. As Chinese traders and immigrants settled in Malaysia, they brought their cooking techniques, which merged beautifully with local flavors and ingredients.

Over time, Malaysians put their own spin on fried rice, using locally available seasonings like sambal, belacan (shrimp paste), and kecap manis (sweet soy sauce).

So, Nasi Goreng literally means “fried rice” in Malay. But trust me, it’s not your average fried rice. It’s loaded with aromatic seasonings, a hint of sweetness, and a big umami punch.

Traditionally, it’s made with shrimp paste and anchovies, but don’t worry—I’ll show you how to keep it vegetarian without missing out on the flavor.

Why You’ll Love This Recipe

• Super Easy & Quick: One pan, minimal effort, and ready in about half an hour.
• Packed with Flavor: The homemade masala paste takes it to another level.
• Totally Customizable: Swap in your favorite veggies, or throw in some tofu or tempeh for extra protein.
• Great for Meal Prep: It stores well and tastes even better the next day!

A Few Ingredient Tips

• Rice: Use cold, day-old rice—it fries up perfectly without turning mushy.
• Veggies: Feel free to mix and match! Want more greens? Add spinach or bok choy.
• Extra Heat? Throw in a little sambal or chili paste if you like it spicy.
• Soy Sauce: If you’re gluten-free, swap it for tamari or coconut aminos.

Watch How To Make It

How To Serve, Store & Reheat

This fried rice is already bursting with flavor, but if you want to take your meal to the next level, consider pairing it with some delicious sides. A simple plate of cool cucumber slices adds freshness, while a spoonful of sambal brings in extra heat. If you love a bit of crunch, try serving it with crispy vegetable crackers (keropok) or even some spiced peanuts.

Want to add more protein? A skewer of tofu or tempeh satay with peanut sauce is the perfect complement. And if you’re in the mood for a feast, enjoy this rice alongside a bowl of Malaysian curry laksa for an extra indulgent meal.

Now, if you have leftovers (which I doubt because it’s that good!), storing and reheating is super easy. Just pop it into an airtight container and store it in the fridge for up to three days. If you want to keep it longer, freeze it for up to a month. When you’re ready to enjoy it again, simply reheat it on the stovetop with a splash of water or oil to bring back its fresh, just-cooked taste. Trust me, it tastes just as amazing the next day—maybe even better!

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