Kampung Fried Rice

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Kampung Fried Rice

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Adjust Servings:
3 cups Cooked Rice
3 Eggs
1 cup Snake Beans (chopped rings)
2 bundle Kangkung (chopped to 5cm lengths)
Vegetable Oil
Salt to taste
Crispy Anchovies
Blended (A)
1 medium Red Onion
2 Shallots
3 cloves Garlic
8 pcs Cili Padi Very spicy. Reduce if needed
Vegetable Oil
Blended (B)
1/5 cup Crispy Anchovies


  • Blended (A)

  • Blended (B)



Kampung means village in Malay. So this direct translates to Village Fried Rice. This style of fried rice asks for simple ingredients that can be found easily in Malaysia. But it requires a bit of prep work before cooking. If you have a pestle and mortar at home, feel free to use that. I find it easier and faster to use a stick blender instead.

I like my food spicy when it requires chili especially cili padi (thai chilies). Reduce the amount as you see fit.


Recipe adapted from wendyinkk.

Note: I’ve used choy sum instead of kangkung out of fear for tiny worms hiding in them. Till I find a safe way to consume them, I shall just use other greens.



Blend or puree all blended (A) ingredients. Heat oil in a wok over medium high heat. Add paste and 1/2 tsp salt. Fry till golden and fragrant. Add blended (B). Mix well.

Add rice into wok. Turn to high heat. Keep stirring and breaking clumps of rice apart. Add long beans.

When it is all mixed well, all rice should be coated with fragrant paste. Push rice aside, forming a hole in the center, Add 1 tbsp of oil, crack 3 eggs in. Break yolks with spatula and mix a bit. Flip rice onto the eggs when they look half cooked. Toss everything around to mix well quickly to get even distribution.

Lastly, add kangkung. Stir and mix for another minute.

Plate and serve with more crispy anchovies and sambal. Enjoy!


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