Back to 4 servings Paste 0.5 medium onion, coarsely chopped 1 shallot, peeled 4 garlic cloves, peeled 4 bird's eye chilies, adjust to taste 1 tablespoon dried anchovies (ikan bilis), ground to a powder separately 1 teaspoon shrimp paste, optional 1 tablespoon cooking oil Main 2 tablespoons dried anchovies, left dry and unwashed so they fry crisp 6 tablespoons cooking oil, divided 4 cups cooked rice, day-old and cold 2 eggs, beaten or cracked Vegetables 0.5 cup long beans, finely sliced, not green beans 1 large handful water spinach (kangkung), regular spinach can substitute Seasoning 1 teaspoon salt 1 teaspoon sugar 0.5 teaspoon white pepper 1 tablespoon fish sauce 1 tablespoon light soy sauce, use half if standard
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1 Step 1: Blend the onion, shallot, garlic, chilies, shrimp paste and 1 tablespoon oil until smooth, adding a little more oil if needed. Grind the 1 tablespoon dried anchovies to a powder separately.2 Step 2: Heat 2 tablespoons of the oil in a wok over medium heat. Fry the 2 tablespoons dried anchovies until golden and crisp, about 2 minutes, then drain on kitchen paper.3 Step 3: Add the remaining oil to the wok over medium heat. Fry the blended paste with the salt for 5 to 7 minutes until golden, then stir in the powdered anchovies.4 Step 4: Turn the heat to high, add the rice and toss until evenly coated, breaking up any clumps. Push the rice to the side of the wok.5 Step 5: Crack the eggs into the empty space, spread them thinly and let them set briefly, then break them up and fold them through the rice.6 Step 6: Add the sugar, white pepper, fish sauce and soy sauce, and toss to combine.7 Step 7: Toss in the long beans for about 15 seconds, then the water spinach for about 5 seconds, so they stay crisp.8 Step 8: Serve at once, topped with the crisp fried anchovies.getsaucepan.com/r/f2c22f56-cd7b-51f2-8b7d-e1a2cc56dc72
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