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Malaysian Kampung Fried Rice Recipe (C's Updated Version)

Wednesday, September 03, 2014 | Labels: , |

Kampung fried rice where kampung literally refers to village/ countryside is a favourite dish of mine and many Malaysians.  Ingredients are incredibly simple and usually economical hence its' namesake - no luxurious ingredients involved at all!  The most integral part of this dish I think (apart from day-old rice) is the spice paste.  Now, as many of you might know, I love making my spice pastes the traditional mortar and pestle way as much as I can.  It really makes a difference! The spice paste for this dish is just fresh bird's eye chili peppers, anchovies, shrimp paste (belacan), shallots and garlic.  Once you have the spice paste, the other parts are easy peasy. 

 fried rice vill (1 of 3)

If you like, you can add some small shrimp or deep-fry the anchovies separately as crunchy toppings.  However, there should be some anchovies in your spice paste as well.  The flavours will be brought out much more once pounded together.  The rice turns out brownish due to the belacan used in the spice paste.

  fried rice vill (2 of 3)
 
This post is part of my Yuen Chun Recipes.


Ingredients:

Day old rice (2 cups)
1 tablespoon butter
3 tablespoons cooking oil
1/2 cup anchovies, cleaned
2 eggs,  beaten
Long beans, sliced

Spice paste:
1/2 cup anchovies
1 tablespoon belacan (toasted)
10 shallots, skin removed
10 fresh bird's eye chili peppers (use red chilli for less spicy version)
2 cloves garlic

Seasoning:
Dash of soy sauce

Firstly, prepare the spice paste either in a blender or by hand.  Set aside.

Heat up your wok.  Add about 3 tablespoons cooking oil and the butter.  Turn heat to medium and add spice paste.  Fry until the oil separates and you can smell the fragrance.  Add in anchovies and long beans.  Add rice.  Fry well to mix (use a large enough wok to make sure the rice is well coated).  Push rice to the sides of the wok and add beaten egg.  Mix rice well with egg.  Add just a dash of soy sauce (not too much as the belacan is already salty).

Serve hot.
 

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