Ingredients
Scale
Sambal Paste:
- 6 bird’s eye chillies
- 1 shallot
- 15 garlic cloves
- ¼ cup anchovies (ikan bilis)
- 2 tbsp belacan
- ¼ cup oil
Fried Rice:
- 100 g chicken thighs, diced into bite-sized cubes
- 3 cups cooked white rice (preferably day-old)
- 1 egg
- 2 tsp YumYum seasoning
- ¼ cup crispy ikan bilis
- 1 cup Asian greens (bok choy, choy sum or your choice), roughly chopped
- 2 tbsp oil
Instructions
- Add the bird’s eye chillies, shallot, garlic, anchovies, belacan and oil to a blender and blend to a smooth sambal paste.
- Heat a wok over maximum heat, add the oil and the sambal paste, and fry, stirring continuously, until fragrant and a rich brown colour.
- Add the diced chicken, reduce the heat to medium and stir until cooked through.
- Push the chicken to one side, crack in the egg and scramble until just set.
- Add the day-old rice, turn the heat back to maximum and toss until every grain is evenly coated in the sambal.
- Season with the YumYum seasoning, then stir through the crispy ikan bilis.
- Add the Asian greens and stir-fry until just tender. Give everything a final toss and serve immediately.
Notes
Day-old rice is key — it is drier and fries up with separate, chewy grains instead of turning to mush. If you only have fresh rice, spread it on a tray and chill it uncovered for an hour first. Make the sambal in bulk and freeze it in portions for a fast weeknight nasi goreng.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Rice
- Method: Stir-Fry
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 plate