Nasi Goreng Kampung

Kampung-style Fried Rice

banner

This is the best way to make use of leftover rice. At home, we eat rice daily, and there are always leftovers. I keep the leftovers in the freezer and combine it to make fried rice once every two weeks. This is also a good way to use up any vegetables in the fridge before the next grocery shopping trip. There is no right or wrong in making fried rice. You can add any vegetable you fancy and it will turn out to be a fantastic all-in-one-wok meal.

Ingredients

  • 4 Tbsp vegetable oil
  • A handful of dried anchovies
  • 30 g (1 oz) carrot, peeled and diced
  • 45 g ( oz) French beans, sliced
  • 3 cups cooked rice, cooled
  • 1 tsp butter
  • 2 eggs
  • 1 Tbsp light soy sauce
  • A dash of sweet soy sauce
  • 1 green chilli, sliced

Spice Paste

  • 2 cloves garlic, peeled
  • 5 shallots, peeled
  • 1 Tbsp dried shrimps, soaked for 10 minutes to soften
  • 2 red chillies
  • 2 bird’s eye chillies

Method

  • Heat the oil in a small frying pan over medium heat. Add the dried anchovies and fry until brown and crisp. Remove and drain well on paper towels. Set aside.
  • Place all the ingredients for the spice paste in a blender and process into a coarse paste.
  • Transfer the oil used for frying the dried anchovies to a large wok. Heat over medium heat. Add the spice paste and fry until fragrant and the oil separates. This will take about 5 minutes.
  • Add the carrot and French beans. Fry for 1 minute.
  • Add the rice and stir until the ingredients are well-mixed.
  • Push the rice to the side of the wok and add the butter. Crack the eggs into the wok and add the soy sauces. Stir quickly to scramble the eggs, then push the rice back into the middle of the wok. Keep stirring for about 2 minutes until the ingredients are well-mixed.
  • Dish out and sprinkle the fried anchovies over the rice. Garnish with sliced green chilli and serve immediately.

Loading
Loading
Loading