Smoky, wok-fried rice tossed with anchovies, shrimp paste, chillies, and vegetables, finished with a crispy fried egg on top — everyday Bruneian comfort food.
Ingredients
400g day-old cooked rice
2 eggs
50g dried anchovies
1 tbsp shrimp paste (belacan)
3 bird's eye chillies, sliced
2 shallots, sliced
2 cloves garlic, minced
100g kangkung (water spinach), cut into pieces
2 tbsp soy sauce
1 tbsp sweet soy sauce (kecap manis)
3 tbsp vegetable oil
Salt and pepper
Instructions
1Heat 2 tbsp oil in a wok over very high heat until smoking.
2Fry dried anchovies until crispy, remove and set aside.
3In the same wok, fry shallots, garlic, chillies, and shrimp paste until fragrant.
4Add day-old rice and stir-fry vigorously, breaking up any clumps, for 3-4 minutes.
5Add kangkung, soy sauce, and sweet soy sauce. Toss until vegetables are just wilted.
6Fry eggs in remaining oil until the edges are crispy. Serve rice topped with fried egg and crispy anchovies.
Did You Know?
The secret to great nasi goreng is "wok hei" — the smoky breath of the wok achieved only at extremely high heat, which gives the rice its characteristic charred aroma.