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!
60grams water spinach, kangkung, cut into sections
100gramsshrimps, medium size, peeled with tail intact
4bird eye's chilies, crushed
3bowlscooked rice, cooled (made from 2 cups rice)
Ground Paste:
3red chillies, deseed and cut into sections
3garlic, peeled and finely minced
3shallots, peeled and finely minced
2tbspdried shrimps, soaked and drained
1tbspshrimp paste, belachan, toasted
Seasonings:
½tspsalt
1tspfish sauce
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Instructions
Preparing the Ingredients:
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.
Blended paste:
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.
Frying the Rice:
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!
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.