Nasi Goreng Kampung (Malaysian village fried rice)

Ingredients

Contains fish, shellfish, egg, soy, gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Separate any rice clumps with your hands or a fork so the grains are loose and cold.

2. 2

   Heat a 12" (30 cm) wok or large skillet over medium-high heat and add 1 tablespoon oil. When hot, add the dried anchovies in a single layer and fry, stirring, until crisp and golden (watch closely so they don't burn). Transfer with a slotted spoon to paper towels to drain.

   A shallow pan works too; this step should be done on medium-high so the anchovies crisp without burning.

   5 min
3. 3

   Make the sambal paste: put shallots, garlic, red chilies, bird's eye chilies (if using) and toasted belacan into a small blender or mortar. Blitz or pound to a coarse paste, adding a splash of water if needed to loosen.

   A coarse paste gives texture; if you prefer smoother sambal, blend longer.

4. 4

   Wipe the wok dry, return to medium heat, add 1 tablespoon oil and the sambal paste. Fry, stirring, until fragrant and the raw smell disappears, then add the diced tomato and sugar and cook until the tomato breaks down and the oil separates slightly.

   Cook until the tomato is softened — this mellows the chilies and builds depth.

   6 min
5. 5

   Push the sambal to one side of the wok. Add the remaining 1 tablespoon oil to the open space, pour in the beaten eggs and scramble quickly until just set.

   2 min
6. 6

   Add the long beans and stir-fry 1–2 minutes until bright and slightly tender-crisp.

   2 min
7. 7

   Add the cold rice, breaking up any remaining clumps, then drizzle in the light soy sauce and fish sauce. Toss or stir-fry thoroughly so the rice is evenly coated with the sambal and sauces and heated through.

   4 min
8. 8

   Return the crisp anchovies to the wok, add the white parts of the scallions, and toss once more. Taste and add sugar or a squeeze of lime if you want more balance.

9. 9

   Turn off the heat, stir in the green scallion tops, and transfer to a serving platter. Serve with lime wedges on the side.