Village Style Fried Rice (Nasi Goreng Kampung) 马来家乡炒饭
Village Style Fried Rice is a popular Malay style fried rice: Nasi Goreng Kampung. Long beans, kangkung, dried prawns, shrimp paste are stars in this dish!
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Servings: 3 people
Ingredients
Ingredients For Fried Rice:
- 3 tbsp vegetable oil
- 60 grams long beans, diced
- 60 grams water spinach, kangkung, cut into sections
- 100 grams shrimps, medium size, peeled with tail intact
- 4 bird eye's chilies, crushed
- 3 bowls cooked rice, cooled (made from 2 cups rice)
Ground Paste:
- 3 red chillies, deseed and cut into sections
- 3 garlic, peeled and finely minced
- 3 shallots, peeled and finely minced
- 2 tbsp dried shrimps, soaked and drained
- 1 tbsp shrimp paste, belachan, toasted
Seasonings:
- ½ tsp salt
- 1 tsp fish sauce
Measure 3 bowls of cooked rice, preferably long grain rice into a large bowl.
Using wet hands, give the rice a quick mix. This helps to break up clumps in rice.
Cut water spinach into sections and dice long beans into small pieces. Peel shrimp shells with the tail intact. Then, crush bird eye's chillies.
First, soak the dried shrimps till softened and drained well.
Deseed chillies, peel garlic and shallots. Then cut into big pieces.
Blend chillies, garlic, shallots, dried shrimps and toasted shrimp paste for about 3 seconds. Alternatively, it can be pounded. Set aside the spice paste.
To fry the rice, first heat up wok until it's really hot. Then add in oil.
Fry the spice paste until lightly brown and fragrant.
Add water spinach, long beans, peeled shrimps and bird eye's chillies. Stir fry for a while and mix well.
Then, add in the cooked rice.
Stir fry and toss the rice around to ensure it is evenly mixed with other ingredients.
Then add in salt and fish sauce. Continue to toss and stir fry for about 5 minutes. And we're done!
Serve while hot. Garnish with crispy fried shallots and prawn crackers on the side. As always, Enjoy!
Instructions
Preparing the Ingredients:
Blended paste:
Frying the Rice:
Enjoy!
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Notes
You can use dried anchovies instead of dried shrimps for this recipe. You can adjust the amount of chillies used to your preference.
The ground paste can also be ground using mortar and pestle. To save time, using a blender is fine as well. Just ensure the paste is coarsely blended and not too fine.
If using water spinach (kangkung), use only the tender leaves and the top part of the stem. Discard stems closer to the roots as they can be quite tough.