Can I add vegetables to this fried rice?
Absolutely! Feel free to add finely diced carrots, peas, or green beans during step 4 for added nutrition and color.
LUNCH
Nasi Goreng Ikan Bilis: Malaysian Fried Rice with Crispy Anchovies and Fried Egg
Experience the vibrant flavors of Malaysia with this Nasi Goreng Ikan Bilis recipe. This satisfying fried rice dish, a beloved hawker stall classic, combines fragrant rice with savory crispy anchovies, a hint of spice, and a perfectly cooked fried egg on top. It's an ideal choice for a quick and delicious meal that transports your taste buds to Southeast Asia.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of cooking oil in a large wok or frying pan over medium-high heat. Add the rinsed dried anchovies and fry for 2-3 minutes until golden brown and crispy. Remove the anchovies with a slotted spoon and set aside, leaving the oil in the wok.
02
Add the minced garlic and sliced shallot to the same wok. Sauté for 1 minute until fragrant.
03
Stir in the sambal oelek and cook for another 30 seconds, allowing the flavors to meld.
04
Add the day-old rice to the wok. Break up any clumps with your spatula and stir-fry for 3-4 minutes, ensuring the rice is well coated with the aromatics and sambal.
05
Pour in the soy sauce and sprinkle in the sugar. Continue to stir-fry for another 2-3 minutes until the rice is heated through and slightly caramelized.
06
Return about half of the crispy anchovies to the fried rice and toss to combine. Keep the remaining anchovies for garnish.
07
In a separate small frying pan, heat a little more cooking oil over medium heat. Fry the eggs one at a time until the whites are set and the yolks are still runny, about 2 minutes per egg. Season with a pinch of salt and pepper.
08
Divide the Nasi Goreng Ikan Bilis between two plates. Top each serving with a fried egg and sprinkle with the remaining crispy anchovies.
09
Serve immediately while hot.
About This Recipe
Experience the vibrant flavors of Malaysia with this Nasi Goreng Ikan Bilis recipe. This satisfying fried rice dish, a beloved hawker stall classic, combines fragrant rice with savory crispy anchovies, a hint of spice, and a perfectly cooked fried egg on top. It's an ideal choice for a quick and delicious meal that transports your taste buds to Southeast Asia.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Using day-old, cold rice is crucial for good fried rice; it prevents the rice from becoming mushy. For extra spice, add more sambal oelek or a few slices of fresh bird's eye chili. A dash of sesame oil at the end can add another layer of flavor.
Easy Substitutions
If you can't find dried anchovies, you can omit them or use a pinch of fish sauce for umami. For a vegetarian version, replace anchovies with crispy fried tofu cubes and use vegetarian soy sauce. Any chili paste can be used in place of sambal oelek.
Storage & Reheating
Store leftover Nasi Goreng Ikan Bilis in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave until thoroughly hot.
Serving Suggestions
Serve with a side of fresh cucumber slices to cut through the richness, a wedge of lime for a zesty squeeze, or a small bowl of extra sambal for those who like it spicier. It also pairs well with a simple clear soup.
Common Mistakes
1. Using freshly cooked rice: This leads to mushy fried rice. Always use day-old, cold rice. 2. Overcrowding the wok: This lowers the temperature and steams the rice instead of frying it. Cook in batches if necessary. 3. Not frying anchovies until crispy: They should be golden and crunchy for the best texture. 4. Under-seasoning: Taste and adjust the soy sauce and sugar as you go. 5. Overcooking the egg: A runny yolk is traditional and adds richness to the dish.
Frequently Asked Questions
What kind of dried anchovies should I use?
Look for small, silvery dried anchovies (ikan bilis) at Asian grocery stores. Rinse them well before frying to remove excess salt.
Can I make this recipe ahead of time?
While best served fresh, you can prepare the fried rice base ahead of time and store it. Fry the eggs and anchovies just before serving for optimal texture.
MORE TO KNOW
The key to truly great fried rice is high heat and constant movement. Ensure your wok is very hot before adding ingredients and keep the rice moving to prevent sticking and promote even cooking. This also helps achieve that slightly smoky 'wok hei' flavor. Don't overcrowd the pan; if making a larger batch, cook in two smaller portions.
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