Nasi Goreng Kampung with Long Beans

Ingredients

• 4 cups cold day-old rice, clumps broken up
• 1½ cups Long Beans, cut into short lengths
• ⅓ cup dried anchovies (ikan bilis)
• 3 tbsp neutral oil
• 5 shallots, sliced
• 4 cloves garlic, minced
• 6 dried red chilies, soaked and pounded
• 1 tbsp belacan (toasted shrimp paste)
• 2 tbsp kecap manis
• 1 tbsp soy sauce
• 2 eggs
• 1 lime, in wedges
• 1 cucumber, sliced

Method

1. Fry the anchovies in the oil until crisp and golden, then lift them out with a slotted spoon, leaving the oil behind.
2. Pound the shallots, garlic, chilies, and belacan into a coarse sambal and fry it in the same oil over medium heat until it darkens and smells sharp, 5 minutes.
3. Turn the heat to high, add the Long Beans, and stir-fry 2 minutes until blistered but still snapping.
4. Add the rice and press it against the pan, flipping every 30 seconds, until the grains are separate, hot, and lightly toasted. Season with kecap manis and soy sauce.
5. Return the anchovies and toss. Fry the eggs separately in hot oil until the whites are lacy and crisp at the edges and the yolks are still runny.
6. Top each plate with an egg and serve with cucumber and lime.