My family and close friends know that I am very fond of Malay and Thai food. Nasi Goreng Kampung is a type of fried rice with anchovies, water convolvulus and bird's eye chilies as the key ingredients. I used to have this very often during my campus days.
Here's my take on one of Malaysia's most popular fried rice!
Rice - 2 cups
Chicken breast - 1 cut into small pieces
Water convolvulus (kangkung) - 1 handful
Carrot - 1/4 cut into thin stripes
Fried anchovies - 1 handful
Bird's eye chilies - 5 slit
Light soy sauce - 3 tbsp
Salt to taste
Pepper to taste
Onions - 1/2
Garlic - 5 cloves
Anchovies - 2 tbsp
Bird's eye chilies - 6
Heat some oil in a wok and stir fry the blended ingredients, soy sauce and salt until they turn slightly brown.
Add chicken pieces and stir fry until they are cooked.
Put in the cooked rice and stir well. Add water convolvulus, carrots and bird's eye chilies. Continue to toss and stir. Ensure everything is mixed well.
Sprinkle a dash of pepper and add in fried anchovies.
Give it a good stir and serve with fried crackers, fried egg or freshly sliced cucumber!