Nasi Goreng Kampung (Malay Village-Style Fried Rice)

Steps

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1. 1
   Prepare the crispy shallots by heating a wok over medium-low heat with a good amount of oil. Add the 10 thinly sliced shallots and fry over medium-low heat until they turn light golden brown, taking care not to burn them as residual heat will continue cooking them. Once done, drain on paper towels and reserve 2–3 tablespoons of the shallot oil.
   ▶ ≈1:43
2. 2
   Fry the anchovies using the same oil over medium-low heat. Spread the rinsed and drained 50g of ikan bilis in the wok and fry until light golden brown and crispy (about 3–4 minutes). This adds texture and flavours the oil. Drain on kitchen towels.
   ▶ ≈3:14
3. 3
   Reduce the oil in the wok to about 2–3 tablespoons, turn to medium heat, and pour in the 6 eggs. Scramble lightly until semi-solidified, then push to the side and add 2 tablespoons of sambal. Mix the sambal and eggs together thoroughly.
   ▶ ≈5:05
4. 4
   Add approximately 750g of cooked rice (chilled overnight or freshly cooked) to the wok. Press gently to break up lumps without chopping, then continuously stir-fry over medium heat to ensure every grain is evenly coated with the sambal and heated through.
   ▶ ≈6:09
5. 5
   Season the rice with 1.5 teaspoons of salt and 1 teaspoon of chicken stock powder, stirring well. Add the 100g of kai-lan and drizzle with 2 tablespoons of light soy sauce. Continue to stir-fry until the vegetables are slightly wilted.
   ▶ ≈7:51
6. 6
   Add 1 tablespoon of kecap manis to give the dish a beautiful dark colour and balance the flavour. Stir well, then turn off the heat and mix in all the fried anchovies thoroughly. Transfer to a serving plate and top generously with the crispy shallots.
   ▶ ≈8:50