I have a weakness for fried rice especially fried rice from Chinese restaurants. Whenever I see fried rice on the menu, I am compelled to order it. The "wok hei" aroma of fried rice from restaurants and hawker stalls is quite hard to replicate at home. I wouldn't want to risk burning the house down by turning up the stove at full blast. Besides, I don't have the strength to lift the wok with one hand and toss the rice in the air. Even frying rice on normal mode creates quite a mess on my stove top tsk...tsk...tsk...
Another style of fried rice that I love is the spicy Nasi Goreng Kampung. The spicier the better! But since my partner cannot withstand too much chilli, I had to hold my horses in the chilli department. I used only two red chillis (if I cooked this just for me, I would throw in a few chilli padi) and removed the seeds. And then I forgot I handled chilli and rubbed my nose. Well, for the next 20 minutes I had to endure the hot stinging sensation. Ow! Ow! Ow!
I was quite worried that the sambal I prepared would be too hot for him. But it was already done and if he cannot eat, there'll be more for me (no I did not do it on purpose hee..hee...). After adding in all the other ingredients, the spiciness was toned down by quite a bit and I was relieved. This recipe which comes from Kak Azie is very good and I really enjoyed the delicious Nasi Goreng Kampung. But I pulled my handbrake when I wanted a second helping. PH behave!
Nasi Goreng Kampung
Adapted from : Azie Kitchen
Note : The amount of rice I used is from cooking 2 cups of Basmathi rice. It is enough for 3 persons. Or 2 for me, 1 for him :)
- Cooked rice (see note above)
- 15 prawns
- 100g chicken fillet, cut into cubes and seasoned with 1 tbsp of fish sauce
- some long beans, cut into small pieces
- some carrots, julliened
- 1 big onion, thinly sliced
- 3 cloves of garlic, finely chopped
- 1 tbsp sweet soya sauce (optional)
For the spice paste :
- 2 red chillis (or more if you prefer hotter)
- 1 tbsp belacan (shrimp paste)
- 2 shallots
- 1 handful of ikan bilis, rinsed and pat dry
1. Pound or blend the spice paste. Set aside.
2. Heat oil in a wok and fry prawns until cooked. Remove and set aside.
3. Then fry the chicken fillet until cooked. Remove and set aside.
4. Fry the thinly sliced onion until translucent. Add chopped garlic and fry briefly.
5. Add spice paste and fry until fragrant.
6. Add carrots and long beans and fry until the long beans are almost done.
7. Add the cooked rice and stir fry until well coated with spice paste.
8. Return the cooked prawns and chicken fillet into the wok and continue to fry the rice until all ingredients and well mixed.
9. Add sweet soya sauce (if using) and taste to adjust for seasoning.
10. Serve immediately.