Have this sudden craving for ikan bilis (anchovies) fried rice. There is overnight rice in the fridge and balanced fried ikan bilis when I cooked nasi lemak the other day…just nice.
I always like to add chopped french beans into my fried rice. Love that crunch, feels well balanced in my mouth..😆. You can always omit this if you are not a fan of french beans.
- 4 shallots, chopped
- 40 g (2/3 cup) cleaned and split ikan bilis (dried anchovies)
- 2 tbsp chilli paste or sambal chilli
- 3 green chillies, thinly sliced (I ran out so I omitted them)
- 3 cups cold cooked rice (day old rice is best
- 2 egg yolk, to stir in with the cold cooked rice
- 3 eggs plus the egg white from the 2 eggs above
- 1 tsp black pepper (or to taste)
- 1 stalk spring onion, sliced any way you like, for garnishing
- 1 tbsp light soy sauce
- 1/2 tbsp fish sauce
- 1/2 tsp seasame oil
- 3 dashes white pepper
1. Break up the lumpy overnight rice with the back of the spoon or fork, or with your hand. Add the 2 egg yolks into the rice and mix well. Mix till each kernal of rice is coated with egg
2. Mix all the ingredients for the Seasonings in a small bowl.
3. In the heated oil, fry anchovies till crispy. Remove and keep aside.
4. In the same oil, saute shallots and garlic. Add chili belacan paste and continue to fry till oil splits.
5. Add the french beans, stir well.
6. Add in the rice and toss it over medium heat until evely red. Add the Seasonings into the wok, blending it well with the rice and ingredients. If you like the wok hei, you can continue to toss it. Add in the ikan bilis and stir well to combine.
7. Push rice aside and add another tablespoon of oil to wok. When hot, break the eggs into oil and leave until partially set. Scramble eggs then stir rice into eggs and mix well for 3 – 4 minutes.
8. Add in the spring onions and after a quick stir, Remove from pan immediately and serve.