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Nasi Goreng Kambing from Malaysia

Nasi Goreng Kambing

Nasi Goreng Kambing counts among the traditional food of Malaysia, a stir-fry locals hold dear. ยท Malaysia

โ˜… 4.1
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Nasi Goreng Kambing counts among the traditional food of Malaysia, a stir-fry locals hold dear.

About Nasi Goreng Kambing

Nasi Goreng Kambing counts among the traditional food of Malaysia, a stir-fry locals hold dear. It is typically made with rice, garlic, peppers and chili.

๐Ÿ›๏ธ History & Culture

Nasi goreng kambing, or mutton fried rice, is a staple of Malay cuisine, though its precise origins are debated between Malaysia and Indonesia, where similar versions exist. The dish likely evolved from Chinese-style fried rice, which was adapted locally with the addition of mutton, a meat favored in Malay cooking, and a generous blend of spices like garlic, chili, and sometimes curry leaves.

In Malaysia, the dish varies by region, with some versions incorporating a richer, oilier preparation and a stronger spice profile, while others emphasize the smokiness of a high-heat wok. It holds particular cultural significance during Ramadan, where it is commonly served at breaking fast, and it reflects the countryโ€™s multicultural heritage by merging Chinese cooking techniques with Malay ingredients and halal practices.

๐Ÿณ How to make Nasi Goreng Kambing

AI-assisted, not kitchen-tested

Nasi Goreng Kambing (Malaysian Lamb Fried Rice)

A fragrant Malaysian fried rice enriched with tender spiced lamb, fiery chilies, and a sweet-savory kecap manis glaze. Traditionally cooked with a good amount of sambal and a squeeze of lime, it is the perfect late-night supper or quick weeknight meal.

Prep
20 min
Cook
25 min
Total
45 min
Serves
4
Difficulty
Medium

Recipe ingredients

  • 500 g (1 lb 2 oz) lamb shoulder, sliced thinly, trimmed of excess fat
  • 100 g (3ยฝ oz) shallots, sliced
  • 6 cloves garlic, sliced
  • 3 tablespoons vegetable oil
  • 2 tablespoons sambal belacan, or to taste; substitute sambal oelek if belacan unavailable
  • 3 tablespoons kecap manis, sweet Indonesian soy sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 red chilies red chilies, sliced; adjust to taste
  • 2 green chilies green chilies, sliced; adjust to taste
  • 2 medium red bell peppers, diced - note: traditional recipes use only fresh chilies; bell pepper is a milder home-kitchen adaptation
  • 750 g (1 lb 10 oz) cooked jasmine rice, cold, day-old rice works best
  • 2 large eggs, lightly beaten, for the omelet
  • 4 stalks scallions, sliced, whites and greens separated
  • 1 lime lime, cut into wedges, to serve
  • 1 cucumber cucumber, sliced, to serve
  • 4 tablespoons crispy fried shallots, for garnish
  • salt and white pepper, to taste

Steps

  1. 1 In a small bowl, marinate the sliced lamb with the ground coriander, ground cumin, 1 tablespoon of vegetable oil, and a pinch of salt. Set aside for 15 minutes.
  2. 2 Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the lamb in a single layer and sear, stirring occasionally, until browned and just cooked through, about 4-5 minutes. Lamb is safe to eat once it reaches an internal temperature of 70ยฐC (160ยฐF) on an instant-read thermometer and the juices run clear. Transfer to a plate and set aside.
  3. 3 In the same wok, add the remaining 1 tablespoon of oil. Add the shallots and garlic and stir-fry until fragrant and lightly golden, about 1 minute.
  4. 4 Add the sambal belacan, sliced red chilies, green chilies, and red bell peppers. Stir-fry for 1-2 minutes until the peppers are slightly softened.
  5. 5 Add the cold cooked rice, breaking up any clumps. Stir-fry everything together, tossing vigorously for 2-3 minutes until the rice is evenly coated and heated through.
  6. 6 Push the rice to one side of the wok. Pour the beaten eggs onto the empty side and scramble briefly, then fold into the rice.
  7. 7 Return the cooked lamb to the wok along with the scallion whites. Add the kecap manis and light soy sauce, and toss everything together for another 1-2 minutes until the rice is evenly glazed. Season with salt and white pepper to taste.
  8. 8 Serve hot, garnished with scallion greens, crispy fried shallots, cucumber slices, and lime wedges on the side.
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Ingredients
Steps

Nasi Goreng Kambing โ€” frequently asked questions

What is Nasi Goreng Kambing?

Nasi Goreng Kambing counts among the traditional food of Malaysia, a stir-fry locals hold dear. It is typically made with rice, garlic, peppers and chili.

What is Nasi Goreng Kambing made of?

Nasi Goreng Kambing is made with rice, garlic, peppers and chili.

Where does Nasi Goreng Kambing come from?

Nasi Goreng Kambing comes from Malaysia. Nasi goreng kambing, or mutton fried rice, is a staple of Malay cuisine, though its precise origins are debated between Malaysia and Indonesia, where similar versions exist.

Where can I eat Nasi Goreng Kambing?

Locals often order this fragrant goat fried rice at bustling night markets, where it's wok-fried to order under flickering lights.

How do you make Nasi Goreng Kambing?

Making Nasi Goreng Kambing at home takes about 20 minutes of prep and 25 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

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