Irna Mysara’s recipe for nasi goreng kampung

 

Irna Mysara’s nasi goreng kampung. Photograph: Sijori

neutral vegetable oil
150g chicken breast, thinly sliced
2 garlic cloves, minced
2 tbsp sambal oelek
½ red onion, diced
3½ cups cooked long grain rice
1 tsp belacan paste, available from most Asian grocers
80g water spinach
43g crispy anchovies
2 tsp fish sauce
2 tbsp kecap manis
salt to taste
sugar to taste

 

To garnish

4 eggs
1 sliced spring onion
fried shallots
cucumber

 

Method

Heat some oil in a large skillet over high heat. Sauté chicken until browned on both sides and cooked through.

Heat 2 tbsp oil in a wok (or skillet) over high heat. Add onion and garlic and cook until fragrant. Add sambal oelek and belacan.

Add rice and cooked chicken. Break up the rice, and stir fry until the rice is heated through and well coated in paste.

Add water spinach and anchovies. Add fish sauce and kecap manis and coat rice evenly, then season with salt and sugar to taste.

Transfer the fried rice to a serving platter and sprinkle with spring onions and fried shallots.

Cook eggs, sunny side up. Serve the rice with a fried egg on top and a side of cucumbers.