Recipe Card 008 · Mains

Rice cooker nasi goreng kampung.

Bold local flavours were never the problem. It's about portion, balance, and how the meal is built around them. A rice-cooker version with minimal oil and lower sodium, all in one pot.

Dietitian Joey // Nutrition, per serving

Calories

Fat

Carbs (fibre 4.5g)

Protein

Estimated. A number, not a verdict.

Dietitian Notes

Local flavours don't need to be off the table. This shows how much can shift just from oil quantity and cooking method, not the flavours themselves.

Total time

35 min

Serves

Equipment

One rice cooker, one air fryer

Skill

—

Make again?

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Dietitian Joey //

Ingredients

Steam brown rice3/4 cup

Water1.5 cups

Chicken chop, skin removed, cubed180 g

Marinade: oyster sauce, salt, calamansi lime juice

Kangkung, raw160 g

Shallot, chopped3

Garlic, chopped4 cloves

Sambal belacan1 tbsp

Fish sauce1/2 tbsp

Dark soy1/8 tsp

Eggs2

— Air-fryer anchovies

Dried anchovies1/4 cup

7 steps

The method

Mix chicken cubes with oyster sauce, salt and lime juice; set aside.

Blend shallots and garlic until fine.

Rinse rice until water runs clear, add water, shallots, garlic, sambal belacan, dark soy and fish sauce, stir well.

Top with chicken and kangkung, spread evenly, close the lid and cook as usual.

Once rice is nearly done, coat anchovies with oil and air fry at 180°C for 5 minutes.

Crack two eggs over the rice and let residual heat cook for 5 minutes.

Fluff, portion into two servings, top with anchovies and a side of sambal belacan. enJOEY!