Chili Flake Fried Rice

Ingredients

• 1 dried anchovies (a handful (segenggam))
• 1 onion (large onion, chopped)
• 7 ulas garlic (garlic cloves, minced)
• 2 eggs (eggs)
• 2 sudu besar chili flakes (tablespoons)
• 3 cawan cold cooked rice (cold cooked rice)
• 1 sudu kecil white pepper powder (teaspoon white pepper powder)
• 1 sudu kecil chicken stock powder (teaspoon chicken stock powder)
• salt (salt to taste)
• 1 cawan English parsley (chopped)
• cooking oil (for frying)

Steps

1. 1

   Heat oil in a wok or large pan and fry the dried anchovies until they are crispy and golden brown. Remove and set aside.

2. 2

   In the same oil, sauté the chopped onion and minced garlic until fragrant and softened.

3. 3

   Crack the two eggs into the pan and scramble them until mostly cooked.

4. 4

   Add the chili flakes and stir well to combine with the aromatics and eggs.

5. 5

   Add the cold rice to the pan, breaking up any clumps.

6. 6

   Season the rice with white pepper powder, chicken stock powder, and salt to taste. Toss everything together over high heat until well combined and the rice is heated through.

7. 7

   Add the chopped English parsley and the fried anchovies back into the pan. Give it a final toss to distribute evenly.

8. 8

   Serve hot.

Notes

Using cold, day-old rice is essential for fried rice to prevent it from becoming mushy. The English parsley adds a fresh, herbal note that balances the heat of the chili flakes.

Nutrition per serving

• fried rice
• nasi goreng
• spicy
• Malaysian
• main course
• quick meal
• seafood