There are many fried rice variations out there, but one of the best is definitely the anchovy fried rice, best known as nasi goreng kampung. You can never go wrong with this order at your local mamak store because it’s always delicious and full of flavour. If you’re having a lazy night in and want a quick meal, recreate this at home with our fried rice recipe.
Meal: Lunch, Dinner Cuisine: Malaysian
Preparation time: Cooking time: Total time: Yield: 2 servings
Ingredients
Paste:
4 cloves of garlic, minced
1 tbsp of fried anchovies
10g of belacan
6 Thai bird’s eye chillies (a mix of red and green)
4 shallots, chopped
Main:
2 tbsp of cooking oil
100g of chicken breast, diced
300g of cooked rice
2 eggs
60g of kangkung
50g of long beans
10g of fried anchovies
2 tbsp of sweet soy sauce
¼ tsp of white pepper
1 tsp of sugar
1 tsp of salt
Equipment
A blender
1 pan
1 spatula
Directions
In a blender, blend the garlic, fried anchovies, belacan, Thai bird’s eye chillies, and shallots until it forms a paste.
In a pan over medium heat, add 1 tablespoon of oil and sauté the paste until fragrant.
Add the diced chicken and use a spatula to stir-fry until cooked. Remove from the pan and set aside.
Using the same pan over medium-low heat, add the remaining oil and rice. Cook for 1 minute before pushing the rice to one side of the pan.
Crack the eggs into the pan and scramble until they are cooked. Combine with the rice.
Add the paste and cooked chicken along with kangkung, long beans, and fried anchovies.
Season with sweet soy sauce, white pepper, sugar, and salt.
Stir-fry all the ingredients together until well combined.
Increase to high heat and stir fry for another minute before serving!
Anchovy Oil
Get raw anchovies and fry them up to get anchovy flavour infused oil for this fried rice recipe. Instead of using regular cooking oil to sauté the paste, use the fragrant oil to elevate this dish's flavours even further.
Missing some ingredients?
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