Nasi Goreng Kampung (Village-Style Fried Rice with Anchovies)
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Ingredients
- 600 g cooked long-grain rice, cold
- 40 g dried anchovies (ikan bilis)
- 2 eggs
- 3 shallots
- 3 garlic cloves
- 3 fresh red chillies
- 3 tbsp kecap manis (sweet soy sauce)
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 421 kcal
- Protein
- 13.6 g
- Carbohydrate
- 56.8 g
- of which sugars
- 10.8 g
- Fat
- 14.4 g
- of which saturates
- 2.1 g
- Fibre
- 1.6 g
- Salt
- 1.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the dried anchovies briefly and pat dry.
- 2
Heat half the vegetable oil in a wok and fry the anchovies for 2-3 minutes until crisp, then lift out.
- 3
Blend the shallots, garlic and red chillies to a paste and fry in the remaining oil for 3-4 minutes until fragrant.
- 4
Push to one side, crack in the eggs and scramble for a minute, then mix through.
- 5
Add the cold rice and kecap manis and stir-fry over a high heat for 4-5 minutes until hot and evenly coated.
- 6
Scatter the crisp anchovies over the top to serve.
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