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!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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))
- 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)
- 1/2 tsp salt
- 1 tsp fish sauce
Instructions
- 1
Measure 3 bowls of cooked rice, preferably long grain rice into a large bowl.
- 2
Using wet hands, give the rice a quick mix. This helps to break up clumps in rice.
- 3
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.
- 4
First, soak the dried shrimps till softened and drained well.
- 5
Deseed chillies, peel garlic and shallots. Then cut into big pieces.
- 6
Blend chillies, garlic, shallots, dried shrimps and toasted shrimp paste for about 3 seconds. Alternatively, it can be pounded. Set aside the spice paste.
- 7
To fry the rice, first heat up wok until it's really hot. Then add in oil.
- 8
Fry the spice paste until lightly brown and fragrant.
- 9
Add water spinach, long beans, peeled shrimps and bird eye's chillies. Stir fry for a while and mix well.
- 10
Then, add in the cooked rice.
- 11
Stir fry and toss the rice around to ensure it is evenly mixed with other ingredients.
- 12
Then add in salt and fish sauce. Continue to toss and stir fry for about 5 minutes. And we're done!
- 13
Serve while hot. Garnish with crispy fried shallots and prawn crackers on the side. As always, Enjoy!