Wok-fried rice tossed with anchovies, belacan, kangkung (water spinach), and a fiery sambal — humble village flavors elevated to national obsession, smoky from searing wok heat.
Ingredients
3 cups day-old cooked rice
100g dried anchovies (ikan bilis), fried crispy
2 eggs
1 cup kangkung (water spinach), cut into 3cm lengths
3 tbsp sambal belacan
2 cloves garlic, minced
2 shallots, sliced
2 tbsp sweet soy sauce
1 tbsp fish sauce
3 tbsp vegetable oil
Cucumber slices
Fried egg
Keropok (crackers)
Instructions
1Heat oil in a wok over high heat until smoking. Fry garlic and shallots for 20 seconds.
2Add sambal belacan and stir-fry for 30 seconds until fragrant.
3Push paste aside, crack eggs into the wok, scramble quickly.
4Add day-old rice and toss vigorously, breaking up clumps. Stir-fry for 3 minutes over high heat.
5Add kangkung and half the crispy anchovies, toss for 1 minute until kangkung wilts.
6Season with sweet soy sauce and fish sauce. Plate and top with remaining crispy anchovies, a fried egg, and cucumber.
Did You Know?
The secret to great nasi goreng kampung is "wok hei" — the smoky breath of the wok achieved only at extreme heat, which street vendors reach using jet-burner stoves.