Nasi goreng kampung: a classic favourite that satisfies all

Nasi goreng kampung is a beloved Malaysian dish enjoyed at any time of the day. This village-style fried rice comes from the rural fishing communities of Malaysia and originated when refrigeration was non-existent. Anchovies were preserved and utilized in dishes like this, resulting in a flavorful and easy-to-prepare meal. To serve, lettuces, tomatoes, cucumbers, ice lemon tea or beer are often paired with the dish.

Ingredients include dried anchovies, garlic, shallots, red and green chillies, spring onions, light soy, day-old rice, eggs, and oil. Begin by heating oil in a large wok and frying the anchovies until crispy. Set them aside and remove two tablespoons of oil. Crack and fry one egg sunny side up, leaving the yolk runny. Remove the oil and pound garlic, chillies, and shallots in a pestle and mortar until rough.

Return the reserved oil to the wok, then fry the garlic, chillies, and shallots on low-medium heat for two minutes. Add the rice, tossing it on high heat. Incorporate the soy, stirring for another 30 seconds. Move the rice to the side of the wok, add a bit more oil to the base, crack and break two eggs, tossing the rice until done. Toss in the spring onions and serve directly from the wok, accompanied by fried anchovies on the side. The Orange Sieve offers a variety of recipes inspired by Malaysian culture.