Entree: Singapore – Malay Singapore – Nasi Goreng Kampung (Village-style fried rice with dried anchovies, sambal and long beans)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 cups (800 g) day-old cooked jasmine rice, separated
- 3 oz (85 g) dried anchovies (ikan bilis), heads removed and rinsed
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 3 shallots, thinly sliced, about 3 oz (85 g)
- 3 garlic cloves, minced, about 9 g
- 1–2 tbsp (15–30 ml) sambal belacan (adjust to heat preference)
- 6 oz (170 g) long beans (kacang panjang), cut into 1-inch (2.5 cm) pieces
- 2 large eggs, approx. 100 g total
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) fish sauce
- 1 tsp (4 g) palm sugar or brown sugar
- 1 small tomato, chopped, about 3 oz (85 g)
- 1/4 cup (30 g) thinly sliced cucumber, for garnish
- 2 tbsp (30 ml) fried shallots, for garnish
- 2 tbsp (8 g) chopped fresh cilantro or daun sup (Chinese celery) for garnish
- Lime wedges for serving

Instructions

1. Heat 1 tbsp (15 ml) oil in a wok over medium-high heat. Fry the dried anchovies until crisp and golden, about 2–3 minutes; remove with a slotted spoon and drain on paper towels.
2. Add the remaining 1 tbsp (15 ml) oil to the hot wok. Sauté the sliced shallots until soft and lightly caramelized, about 3–4 minutes. Add the garlic and cook 30 seconds.
3. Stir in the sambal belacan and cook 1–2 minutes until the paste is fragrant. Add the chopped tomato and cook until softened, about 2 minutes.
4. Push the aromatics to one side of the wok. Crack the eggs into the empty side and scramble gently until just set, then break into pieces and mix with the aromatics.
5. Add the long beans and stir-fry 1–2 minutes to blister slightly but remain crisp.
6. Add the day-old rice, breaking up any clumps. Toss thoroughly to combine with the sambal mixture.
7. Season with light soy sauce, fish sauce and palm sugar. Stir-fry for 3–4 minutes until the rice is heated through and evenly coated. Taste and adjust seasoning.
8. Fold in the crispy fried anchovies, reserving a few for garnish, and remove from heat.
9. Serve hot topped with fried shallots, cucumber slices, chopped cilantro and lime wedges on the side.