Nasi Goreng Kambing
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.
🏛️ 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 country’s multicultural heritage by merging Chinese cooking techniques with Malay ingredients and halal practices.
🍳 How to make Nasi Goreng Kambing
AI-assisted, not kitchen-testedNasi 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 (3½ 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 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 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 70°C (160°F) on an instant-read thermometer and the juices run clear. Transfer to a plate and set aside.
- 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 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 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 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 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 Serve hot, garnished with scallion greens, crispy fried shallots, cucumber slices, and lime wedges on the side.
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✅ Before you go to Malaysia
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