Kampung-Style Fried Rice

Name: Kampung-Style Fried Rice (Nasi Goreng Kampung)
Cuisine: Malaysian
Ingredients: Cooked rice 300 g (10½ oz); Vegetable oil 125 ml (4 fl oz / ½ cup); Dried prawns (shrimps) 3 Tbsp, soaked and drained; Chicken breast 100 g (3½ oz), thinly sliced; Dried prawn (shrimp) paste (belacan) 1 tsp; Prawns (shrimps) 150 g (5⅓ oz), cleaned and shelled; Kalamansi limes 1–2, halved; Thick sweet soy sauce 3 Tbsp; Sugar to taste; Salt to taste; Water convolvulus 55 g (2 oz) washed and plucked; Dried whitebait 30 g (1 oz), cleaned, washed, drained and fried; Light soy sauce 2 Tbsp; Shallots 6, peeled; Bird’s eye chillies (cili padi) 5, seeded; Red chillies 4, seeded; Oyster sauce 2 Tbsp; Stink beans 10, peeled; Bottled sambal belacan as needed

Nasi Goreng Kampung

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 125 ml (4 fl oz / ½ cup)
Light soy sauce <

Asia
Malaysia
Main course
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a wok and sauté the spice paste until fragrant. Add light soy sauce, thick sweet soy sauce, oyster sauce, salt, sugar, stink beans, chicken, prawns and rice. Stir well to combine, then continue frying for 5 minutes until heated through.
Put in the water convolvul