Fried rice with anchovies, shrimp, and cabbage (Nasi goreng) from The Malaysian Kitchen: 150 Recipes for Simple Home Cooking (page 168) by Christina Arokiasamy

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Notes about this recipe

  • lkgrover on January 29, 2018

    This is a light version of fried rice. The heat from the sauce and chiles gets absorbed by the rice, so it is not overwhelming. It cooks quickly, especially if you use leftover rice. I substituted commercial Thai chile-lime sauce for the sambal belachan/sambal ulek. I left out the dried anchovies and the sugar.

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