Nasi goreng kampung, malay countryside fried rice

Ingredients

(A):

• ½ medium sized onion
• 1 shallot
• 2 cloves garlic
• 4 birds eye chilli
• 1 heaped tablespoon dried anchovies/ikan bilis
• 1 tablespoon cooking oil

(B):

• ½ cup finely sliced long beans (not green beans )
• 1 large handful of water convolvulus (kangkung)

(C ):

• 2 cups packed cooked rice
• 2 eggs
• 2 tablespoons dried anchovies
• 3 tablespoons oil
• 1 teaspoon salt

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Preparation

• Puree everything in (A) except oil. If you can't get it smooth, add the oil, stir and blend again. It'll get finer.
• Heat wok on medium heat. Put in oil and fry anchovies until golden, drain and dish up.
• With remaining oil in wok, put in (A) and 1 teaspoon salt and carefully fry it until it turns golden.
• Put in rice and turn the heat on high. Toss until it looks even, push the rice aside.
  
• Crack your eggs and put it in the center. Spread the eggs around.
• Immediately push the rice onto the eggs and toss the rice, making sure the eggs at the bottom are all brought up and broken up. Fry for a while.
• Put long beans into rice and toss for 15 seconds, followed by water convolvulus. Toss again for 5 seconds, not too long.
• Dish up and serve.

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