Nasi Goreng Kampung

Ingredients for 2 servings:

• 2 shallots
• 3 garlic cloves
• 6 chili peppers (Birds Eye Chili)
• 3 anchovy fillets from the jar
• sesame oil
• 1 handful of water spinach (kankung) or pak choi
• 250 g rice
• 4 eggs
• 1 tbsp salt
• 100 g Arctic prawn(s)
• Soy sauce, Indonesian (spicy)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Malaysian fried rice

Cook the rice using the soaking method (250g rice with 500ml water) (takes about 10 minutes). Add the shallots, garlic, chili, and anchovies to a blender and blend until smooth. Heat the wok over medium heat and add a generous amount of sesame oil. Fry the Arctic prawns thoroughly until golden. Remove the prawns from the wok and set aside. Add the shallot, garlic, chili, and anchovy mixture to the remaining oil and fry gently with the teaspoon of salt until fragrant. Meanwhile, fried the remaining two eggs. Add the rice to the wok and increase the heat slightly. Pour two of the eggs over the rice and mix well. Stir frequently to combine the rice and eggs, ensuring the eggs are thoroughly mixed and cooked. Ensure any eggs stuck to the bottom of the wok are thoroughly mixed and fluffed. Add a dash of Indonesian spicy soy sauce. Stir the kankung or bok choy, cut into approximately 2 cm pieces, into the rice and sauté for a maximum of 30 seconds. To serve, pour the fried eggs over the rice.