Malaysian fried rice (nasi goreng kampung)

Ingredients

• 50g (1¾ ounces) dried anchovies
• 1 shallot, roughly chopped
• 4 garlic cloves, peeled and crushed
• 5 small hot red chillies, sliced
• 10g (⅓ ounce) roasted belachan (shrimp paste)
• 2 heads bok choy, whites and greens separated
• 200g (7 ounces) chicken thighs, diced
• 2 cups (400g) cooked dry jasmine rice
• 6 tbsp neutral-flavoured oil (e.g., vegetable or sunflower oil)
• ½ cucumber, sliced
• 1 tbsp fish sauce
• 4 eggs

Directions

1. Rinse the dried anchovies under cold water for 25–30 seconds, then drain well.
2. Heat a wok over medium to medium-low heat and add 3 tablespoons of neutral-flavoured oil. Once the oil reaches 140–150°C (285–300°F), add the dried anchovies and fry for 3–4 minutes until crispy and golden brown. Remove and set aside, keeping the anchovy oil.
3. In a mortar and pestle, pound together the shallot, garlic, chillies, and shrimp paste until a rough curry paste texture forms.
4. Add 3 tablespoons of the reserved anchovy oil to the wok over medium-high heat. Add the spice paste and fry for 1–2 minutes until fragrant.
5. Stir in the diced chicken and cook for 3–4 minutes until lightly browned.
6. Add the bok choy whites and stir-fry for another 2–3 minutes until slightly softened.
7. Toss in the cooked rice and stir-fry for 3–4 minutes until it starts to develop some colour. Stir in 70% of the fried anchovies and mix well.
8. Drizzle the fish sauce around the edges of the wok and add the bok choy greens. Toss everything together.
9. Once everything is well combined, transfer the fried rice to serving plates.
10. Clean the wok, then heat the remaining 3 tablespoons of anchovy oil over high heat. Fry the eggs one at a time, aiming for a crispy exterior with a runny yolk.
11. Top each portion of fried rice with a crispy fried egg and garnish with the reserved fried anchovies. Serve with sliced cucumber on the side.