DinnerMain Course

Nasi Goreng Kampung

Name: Nasi Goreng Kampung
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 porsjoner
Cuisine: malaysian, southeast_asian
Ingredients: 3,5 kopp cooked rice day-old, cold; 2 stk. shallot roughly chopped; 3 stk. red chili roughly chopped; 2 fedd garlic roughly chopped; 1 ss dried anchovy rinsed; 2 ss vegetable oil; 2 ss dried anchovy rinsed and drained; 100 g chicken diced (valgfritt); 100 g prawn peeled and deveined (valgfritt); 1 kopp kangkung chopped, or other leafy greens; 1 ss soy sauce; 1 ss oyster sauce; 2 stk. egg; 0,5 stk. cucumber sliced

This traditional Malaysian fried rice dish is packed with flavor from a spicy chili paste, anchovies, and vegetables. It's a quick and satisfying meal perfect for using up leftover rice. Serve with a fried egg for a complete experience.

En original oppskrift av Forkin

Total tid: 30 min
Porsjoner: 2
Vanskelighetsgrad: Middels
Per porsjon: 894 kcal

Allergeninformasjon: kan inneholde krepsdyr, egg, fisk, gluten, bløtdyr, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

3,5 koppcooked rice, day-old, cold
2 ssvegetable oil
1 sssoy sauce
1 ssoyster sauce

chili paste

2 stk.shallot, roughly chopped
3 stk.red chili, roughly chopped
2 feddgarlic, roughly chopped
1 ssdried anchovy, rinsed

main

2 ssdried anchovy, rinsed and drained
100 gchicken, diced(valgfritt)
100 gprawn, peeled and deveined(valgfritt)
1 koppkangkung, chopped, or other leafy greens

to serve

2 stk.egg
0,5 stk.cucumber, sliced

Utstyr

wok · blender · spatula · frying pan

Fremgangsmåte

Trinn for trinn

1
Prepare the chili paste by blending the chili paste shallots, chili, garlic, and dried anchovies with a splash of water until a coarse paste forms.
Omtrent 5 min
Kokkens tips: Add a tablespoon of water at a time if needed to help the blender.
2
Heat vegetable oil in a large wok or frying pan over medium-high heat.
Omtrent 1 min
3
Add the main dried anchovies and fry until crispy and golden brown, then remove them from the pan and set aside.
Omtrent 2 min
Kokkens tips: Be careful not to burn them, as they can turn bitter quickly.
4
If using, add the chicken and/or prawns to the pan and stir-fry until cooked through, then remove and set aside with the anchovies.
Omtrent 3 min
5
Add the prepared chili paste to the wok and stir-fry for 2-3 minutes until fragrant and the oil separates.
Omtrent 3 min
Kokkens tips: Stir constantly to prevent burning.
6
Add the day-old cooked rice to the wok and break up any clumps with your spatula.
Omtrent 1 min
Kokkens tips: Cold, day-old rice works best for fried rice as it's less sticky.
7
Pour in the soy sauce and oyster sauce, and stir well to combine, ensuring the rice is evenly coated with the paste and sauces.
Omtrent 2 min
8
Return the cooked chicken, prawns, and most of the crispy anchovies to the wok, reserving some anchovies for garnish.
Omtrent 1 min
9
Add the kangkung or other leafy greens and stir-fry until just wilted.
Omtrent 1 min
Kokkens tips: Do not overcook the greens to maintain their crunch.
10
Taste and adjust seasoning if necessary.
11
While the rice is cooking, fry the eggs to your preferred doneness.
Omtrent 3 min
Kokkens tips: A sunny-side-up egg with a runny yolk is traditional.
12
Serve the nasi goreng kampung hot, garnished with the remaining crispy anchovies, a fried egg, and cucumber slices.

Per porsjon

Næringsinnhold

71%Poengsum

Kalorier: 893,9kcal
Protein: 39,1g
Karbohydrater: 118,7g
Fett: 28,8g
Fiber: 4,4g
Sukker: 5,2g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover nasi goreng in an airtight container in the refrigerator.

Oppvarming

Reheat in a microwave or frying pan until thoroughly hot.