Village-Style Fried Rice (Nasi Goreng Kampung)

Ingredients

• 4 cups cooked jasmine rice, day-old and chilled
• 1/2 cup dried anchovies (ikan bilis), rinsed and drained
• 4 shallots, peeled
• 3 cloves garlic
• 4 dried red chilies, soaked in warm water and drained
• 1 fresh red chili, roughly chopped
• 1 teaspoon belacan (shrimp paste), toasted
• 3 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 4 fried eggs, for serving
• 1 cucumber, sliced, for serving

Method

1. 1

   In a blender or mortar, grind the shallots, garlic, soaked dried chilies, fresh red chili, and toasted belacan into a coarse paste.

2. 2

   Heat a small dry skillet over medium heat and toast the dried anchovies for 2 to 3 minutes until crisp and fragrant, then set aside, reserving a few for garnish.

   2:00 · Toast anchovies
3. 3

   Heat the vegetable oil in a 9-inch skillet or wok over medium heat. Add the ground chili-shallot paste and fry, stirring often, for 5 to 7 minutes until fragrant and the oil separates slightly.

   5:00 · Fry chili paste
4. 4

   Push the paste to one side of the pan, pour in the beaten eggs, and scramble for about 1 minute until just set.

5. 5

   Add the toasted anchovies and stir everything together for 30 seconds.

6. 6

   Add the cold day-old rice, breaking up any clumps with the back of the spatula, and stir-fry for 4 to 5 minutes until the rice is evenly coated and heated through.

   4:00 · Fry rice
7. 7

   Season with soy sauce, salt, and sugar, then toss to combine evenly.

8. 8

   Add the bean sprouts and green onions, and stir-fry for 1 to 2 minutes until the sprouts just soften but still have crunch.

   1:00 · Cook bean sprouts
9. 9

   Divide the fried rice among plates, top each with a fried egg, and serve with sliced cucumber and reserved crispy anchovies.