Nasi goreng kampung is a Malay-style fried rice. I particularly love this style of fried rice as it has a lot of texture from the crunch of the beans and the fried anchovies.
Ingredients 15
250 ml neutral-flavoured cooking oil
50 g dried anchovies (ikan bilis), rehydrated in room temperature water for 20 minutes, drained to remove excess salt
2 tbsp fish sauce
1 tsp caster sugar (superfine sugar), plus extra to taste
3 eggs
100 g snake beans, yard-long, finely chopped
500 g jasmine rice, cooked (see tip)
salt and white pepper, ground, to taste
10 g green bird’s eye chillies, sliced, plus extra to garnish
Paste
30 g garlic, peeled
60 g red Asian shallots, roughly chopped
20 g anchovy, dried, rehydrated in room temperature water for 20 minutes, drained to remove excess salt
1 tsp belacan (shrimp paste), toasted (see tip)
To Serve
light soy sauce, to serve
4 eggs, fried, optional, to serve
green chillies, thinly sliced, to serve
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Method 7
Heat a wok over a medium heat then add the . Gently add the and fry until crispy. Using a strainer, remove the anchovies and drain on paper towel. Remove the wok from the heat, leaving the oil in the wok.
To make the paste, put all the paste ingredients - , , , in a high-speed blender and blend until smooth.
Reheat the in the wok over a low heat and fry off the for 5 minutes until fragrant.
Add the and and mix to combine. Crack in the and cook until the whites have just set but the yolks are still runny.
Add the followed by the and . Toss to combine and season with salt, white pepper and extra . (Remember not to oversalt as the anchovies will be slightly salty.)
Return the to the wok, reserving a few to place on top as garnish.
To serve, divide the fried rice among serving bowls and garnish with some extra , a fried , reserved and a drizzle of light soy sauce.
Diana Chan's tips
Cook 250 g (9 oz /1 1/4 cups) jasmine rice to make about 500 g (1 lb 2 oz) cooked.
To toast the belacan (shrimp paste), place in a frying pan over medium heat and cook, turning frequently, for 5 minutes.
