Tuesday, March 16, 2010

Kampung Fried Rice

Do I really have to speak about fried rice? I doubt. Fried rice is especially so popular in Malaysia. Each time we can't figure out what to cook for the day, easy-preasy fried rice it is. Also, I think when we are a beginner in our kitchen, fried rice can save us from a whole lot of embarrassment. This kampung fried rice obviously is screaming with our favorite Malaysian ingredients. Ikan bilis/anchovies is forever my best friend, of course to frill further this kampung fried rice, squid, onion and how can we Malaysians possibly enjoy a meal with spiciness? Okay. That's it for the day people. Enjoy this kampung fried rice please.

3 cups cooked white rice
1 medium size squid  - clean and slice
3 tbsp ikan bilis/anchovies - soak (10 mins ) and snip into smaller pieces
1 medium size onion  - sliced
3-4 chilli padi/birds eye chillies/red chilies - sliced (optional)
10 french beans (sliced)
2 sprigs of coriander leaves - sliced thinly
1/2 tbsp blended/grounded dried red chillies/chilli paste
Oil - as needed
Salt to taste.
Heat enough oil in a large wok. 
When heated, fry anchovies till crispy and crunchy.
Remove and keep aside.
Leave about 3 tbsp oil in the wok.
Put in onion, squid and blended chilli.
Fry for about 2 to 3 mins.
Add rice, birds eye chillies, French beans and salt.
Stir and fry for 4-5 minutes to mix and coat rice well.
Lastly, add coriander leaves and fried anchovies.
Stir a couple of times and remove from heat.
Optional - pair with cucumber slices, tomato slices and fried rice.
Don't forget to trend alongside "cook with nava-k"on every other social media please!

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