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Kampung Fried Rice (Village-style Fried Rice)

A very popular fried rice variant in Malaysia, flavored with umami-rich anchovies and belacan, with a touch of heat from Thai chilies.
Prep Time 30 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Malaysian
Servings 4

Ingredients
  

  • 5 shallots roughly chopped
  • 5 cloves garlic roughly chopped
  • 1 to 2 green Thai chili roughly chopped
  • 1 to 2 red Thai chili roughly chopped
  • 1 teaspoon belacan
  • 2 tablespoons anchovies plus extra for frying
  • cup cooking oil
  • 150 grams boneless, skinless chicken breast cut into bite-sized pieces
  • 5 to 6 large shrimp shelled and deveined
  • 1 tablespoon oyster sauce
  • 1 anchovy stock cube
  • 2 eggs
  • 150 grams water spinach leaves and stalks separated, chopped into 1 ½-inch pieces
  • ½ teaspoon ground white pepper
  • 4 cups cooked white rice see note

Instructions
 

  • In a small blender jar, add the shallots, garlic, Thai chilies, belacan, and 2 tablespoons anchovies.
  • Add some water into the jar and blitz into a smooth paste.
  • In a large wok over medium-high heat, heat the oil. Add a handful of anchovies and fry until golden. Remove from heat and set aside.
  • Add the blended ingredients and cook, stirring, until all the liquid has evaporated, 2 to 3 minutes.
  • Add the chicken and shrimp and cook, stirring, until just cooked, 1 to 2 minutes.
  • Add the oyster sauce and anchovy stock cube, and stir to combine.
  • Push the contents of the wok to the side, and add the eggs. Break up the yolks a little and let set, 30 seconds. Scramble the eggs.
  • Add the water spinach stalks and cook, stirring, until softened.
  • Add the water spinach leaves and cook, stirring, until wilted.
  • Add the rice and cook, stirring constantly, until thoroughly combined. Crank the heat up to high and keep cooking, until the rice starts to sizzle and is no longer moist.
  • Serve hot, topped with the fried anchovies and cucumber slices. A fried egg is also a very popular accompaniment.

Notes

  • The best rice to use is overnight rice, which is drier and less clumpy.  If you do not have cold leftover cooked rice on hand, a few hours before cooking, cook 2 rice cooker cups (about 1 ½ measuring cup) of rice.  When the rice is done, spread over a large tray and store uncovered in the fridge until ready to use.
Keyword fried rice