Prepare the chili paste. Pound shallots, garlic, red chilies, and belacan in a mortar and pestle until a coarse paste forms. Alternatively, blend them in a food processor.
Fry anchovies and egg. Heat half of the cooking oil in a wok over medium heat. Fry dried anchovies until crispy and golden brown. Remove and set aside. In the same wok, add a little oil if needed, and fry one egg for topping (sunny-side up) or scramble one egg and set aside.
Sauté aromatics. Discard most of the oil, leaving about 2 tablespoons. Add the chili paste to the wok and stir-fry over medium heat until fragrant, about 3-4 minutes.
Cook proteins. Add chicken breast and shrimp to the wok. Stir-fry until they are almost cooked through.
Add rice and seasonings. Add cold day-old rice to the wok. Break up any clumps with your spatula. Add dark soy sauce, light soy sauce, salt, and sugar. If using the second egg for mixing, add it now and scramble quickly. Stir-fry vigorously to combine all ingredients evenly, ensuring the rice is well coated and heated through.
Add vegetables. Add kangkung to the wok and stir-fry until it wilts, about 1-2 minutes.
Serve. Transfer the Nasi Goreng Kampung to serving plates. Garnish with crispy fried anchovies, sliced cucumber, sliced tomato, and the fried egg. Serve immediately.
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