Nasi Goreng Kampung

About This Recipe

Nasi goreng kampung — 'village fried rice' — is a more rustic and intensely flavoured cousin of the classic, perfumed with shrimp paste and enriched with crispy dried anchovies (ikan bilis), vegetables, and a fried egg on top. Made over the highest heat possible in a well-seasoned wok, it captures the irresistible smoky wok hei character.

Ingredients

Serves 2

• 400 gday-old cooked jasmine rice, broken up
• 3 tbspvegetable oil, divided
• 40 gdried anchovies (ikan bilis), rinsed
• 2 largeeggs
• 3 wholeshallots, thinly sliced
• 3 clovesgarlic, minced
• 2 wholered chillies, thinly sliced
• 0.5 tspshrimp paste (belacan), toasted
• 2 tbspkecap manis (sweet soy sauce)
• 1 tbspsoy sauce
• 100 gbean sprouts
• 2 wholespring onions, thinly sliced
• 0.5 tspwhite pepper
• 1 tspsalt
• 2 tbspcucumber, sliced, to serve

Instructions

1. 1

   Fry the anchovies

   Heat 1 tbsp oil in a wok over medium-high heat. Fry dried anchovies for 2–3 minutes until golden and crispy. Remove and set aside.

2. 2

   Fry the aromatics and paste

   Add remaining oil to the wok over the highest heat. Add shallots, garlic, and chillies. Stir-fry for 1 minute. Add toasted shrimp paste and break up with the spatula, stir-frying for 30 seconds.

3. 3

   Add rice

   Add the day-old rice, breaking up any clumps immediately. Press the rice against the wok and toss frequently. Cook for 3–4 minutes until each grain is separated and beginning to char slightly.

4. 4

   Season and add vegetables

   Add kecap manis, soy sauce, salt, and white pepper. Toss to evenly coat the rice. Add bean sprouts and half the spring onions. Toss for 1 more minute.

5. 5

   Top with fried egg

   Push rice to one side. Crack eggs into the empty side of the wok and fry until whites are set but yolks remain runny. Divide rice between plates, top with a fried egg, the crispy anchovies, remaining spring onions, and serve with sliced cucumber.

Variations

• •

  Add 100 g diced chicken or peeled prawns with the aromatics for a more substantial version.

• •

  Omit the shrimp paste and anchovies for a vegetarian version using additional kecap manis.

Storage

Best eaten immediately from the wok. Refrigerate leftovers up to 2 days; re-fry in a hot pan to restore crispness.