Chicken Nasi Goreng Kampung (Village Fried Rice)
Chicken nasi goreng kampung is traditional Malay style village fried rice. It is simple and delicious with spicy and sweet flavour.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 8 tbsp rice bran oil
- 1 kg chicken breasts (skinless and boneless, trimmed and thinly sliced)
- 200 g dried split anchovies (Ikan Bilis)
- 1 iceberg lettuce (thinly sliced)
- 6 spring onions (thinly sliced lengthwise)
- 3 clove garlic (minced)
- 1 large red onion (finely diced )
- 3 tbsp medium dry sherry
- 4 cup basmati rice
- 4 tbsp gluten free kecap manis
- 3 tbsp sweet chilli sauce
- 1 tbsp gluten free light soy sauce
- 1 tbsp medium dry sherry
- 2 tsp corn starch (or potato starch)
- 1 tsp ground white pepper
- rice bran oil ( for pan frying)
- 6 large eggs
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- rice bran oil (for pan frying)
Instructions
- 1
Wash the basmati rice and cook in an electric rice cooker by adding number of cups of water specified by the electric cooker. Rice should be light and fluffy. Keep warm in the rice cooker.
- 2
Marinade the chicken in a large mixing bowl with the marinade and set aside.
- 3
Crack all the eggs into a medium mixing bowl, add the salt and ground white pepper. Beat all the eggs well with a fork.
- 4
Heat up a medium non-stick frying pan with some rice bran oil on medium to high heat. Empty half of beaten egg mixture into the frying pan, turn the heat to medium. Move the frying pan around to distribute the egg evenly, pan-fry for about 2 to 3 minutes or until the bottom of the omelette turn slightly brown.
- 5
Turn the omelette around and pan-fry for roughly the same time. Remove omelette onto a plate.
- 6
Repeat with remaining egg mixture by adding a bit more rice bran oil. Set aside. Clean pan with kitchen paper towel.
- 7
Heat up the medium non-stick frying pan with some rice bran oil on medium to high heat. Pan fry the dried split anchovies for around 10 minutes or until golden brown and crispy. Remove and drain the oil in the cooked anchovies in a sieve. Set aside.
- 8
Heat up a large non-stick wok with 3 tablespoons of rice bran oil, swirl to coat, than add chicken and pan fry the chicken for two minutes on medium heat or until chicken pieces are cooked through. Remove chicken and set aside in a bowl. Discard juice. Clean wok with kitchen paper towel.
- 9
Heat up another 5 tablespoons of rice bran oil and stir-fry the garlic and onion on low heat until garlic is lightly golden and onion caramelised. Then add the onion shallots and iceberg lettuce, plus the pale or medium dry sherry and stir-fry for another 1 minute.
- 10
Turn the heat to low, add the steamed basmati rice in step 1, the omelette and gluten free kecap manis and sweet chilli sauce into the wok, breaking up the omelette into smaller pieces. Toss and combine well until the rice is heated through on medium to high heat.
- 11
Lastly, return the cooked chicken and anchovies, toss and combine with the fried rice and serve.