Malaysian fried rice (nasi goreng kampung)

Step 1

Rinse the dried anchovies under cold water for 25–30 seconds, then drain well.

Step 2

Heat a wok over medium to medium-low heat and add 3 tablespoons of neutral-flavoured oil. Once the oil reaches 140–150°C (285–300°F), add the dried anchovies and fry for 3–4 minutes until crispy and golden brown. Remove and set aside, keeping the anchovy oil.

Step 3

In a mortar and pestle, pound together the shallot, garlic, chillies, and shrimp paste until a rough curry paste texture forms.

Step 4

Add 3 tablespoons of the reserved anchovy oil to the wok over medium-high heat. Add the spice paste and fry for 1–2 minutes until fragrant.

Step 5

Stir in the diced chicken and cook for 3–4 minutes until lightly browned.

Step 6

Add the bok choy whites and stir-fry for another 2–3 minutes until slightly softened.

Step 7

Toss in the cooked rice and stir-fry for 3–4 minutes until it starts to develop some colour. Stir in 70% of the fried anchovies and mix well.

Step 8

Drizzle the fish sauce around the edges of the wok and add the bok choy greens. Toss everything together.

Step 9

Once everything is well combined, transfer the fried rice to serving plates.

Step 10

Clean the wok, then heat the remaining 3 tablespoons of anchovy oil over high heat. Fry the eggs one at a time, aiming for a crispy exterior with a runny yolk.

Step 11

Top each portion of fried rice with a crispy fried egg and garnish with the reserved fried anchovies. Serve with sliced cucumber on the side.