For my gluten free version of chicken nasi goreng kampung. I am using onion, garlic, onion shallots, iceberg lettuce, steamed basmati rice, chicken and dried anchovies. Stir fried and seasoned with gluten free kecap manis and sweet chilli sauce. Besides, this gluten free chicken nasi goreng kampung recipe is also dairy free and nut free.
You may also like my other gluten free fried rice recipes:
- Seafood Fried Rice;
- Special Fried Brown Rice (Yangchow Fried Rice); and
- Prawns and Eggs Fried Brown Rice.
What is Nasi Goreng Kampung?
Nasi goreng is prevalent in Malaysia, Singapore and Indonesia. Note that nasi goreng differs from other types of Asian fried rice. Because they add substantial quantity of kecap manis (sweet soy sauce) to the dish itself. Besides, it is often spicier and sweeter than the Chinese fried rice. Whereas nasi goreng kampung is a variation of nasi goreng in both Malaysia and Singapore. Moreover, they use distinguish ingredients like dried anchovies and kangkong. As its name suggests, it originated from the Malay fishing villages. Likewise, they serve countless versions of nasi goreng in hawker stalls as street food. As well as in food courts and restaurants all around Asia. Today, many people love and serve nasi goreng worldwide, with copious variations according to the chef’s preferences.
Variations of Nasi Goreng
Nasi goreng in Malay or Indonesian language, simply means fried rice. Likewise, they created it to prevent wasting leftovers in the eras before the invention of refrigerators. Typically, they serve it as a homemade breakfast dish, customarily made from left over rice from the previous night’s dinner. There are endless types of nasi goreng. Normally, they add ingredients like onion, garlic, onion shallots, green beans, kangkong and bird’s eye chillies. As well as sambal belacan, hot chilli pastes, kecap manis, tomato, tomato sauce and omelettes. Plus meats like prawns, chicken or beef. Furthermore, they serve another variation of nasi goreng with fried eggs (sunny side up eggs). Often called nasi goreng special, literally means fried rice special (topped with fried egg).
Nutritional Values and Health Benefits of Dried Anchovies
Dried anchovies when cooked are extremely delicious and nutritious, they are high in protein and healthy fats. The process of dried anchovies is the prehistoric knowledge of preserving the nutrients in fish through drying. Do not underestimate the fried tiny crispy anchovies, they are not only healthy snacks but also a nutritional powerhouse. I still have fond memories of snacking on crunchy fried dried anchovies as a child growing up in Asia.
Chicken Nasi Goreng Kampung (Village Fried Rice)
Ingredients
- 8 tablespoons rice bran oil
- 1 kg chicken breasts skinless and boneless, trimmed and thinly sliced
- 200 g dried split anchovies Ikan Bilis
- 1 iceberg lettuce thinly sliced
- 6 spring onions thinly sliced lengthwise
- 3 cloves garlic minced
- 1 large red onion finely diced
- 3 tablespoons medium dry sherry
- 4 cups basmati rice
- 4 tablespoons gluten free kecap manis
- 3 tablespoons sweet chilli sauce
For the Marinade:
- 1 tablespoon gluten free light soy sauce
- 1 tablespoon medium dry sherry
- 2 teaspoons corn starch or potato starch
- 1 teaspoon ground white pepper
For the Omelette:
- rice bran oil for pan frying
- 6 large eggs
- ½ teaspoon salt
- ½ teaspoon ground white pepper
For the Dried Anchovies:
- rice bran oil for pan frying
Instructions
- Wash the basmati rice and cook in an electric rice cooker by adding number of cups of water specified by the electric cooker. Rice should be light and fluffy. Keep warm in the rice cooker.
- Marinade the chicken in a large mixing bowl with the marinade and set aside.
For the omelette:
- Crack all the eggs into a medium mixing bowl, add the salt and ground white pepper. Beat all the eggs well with a fork.
- Heat up a medium non-stick frying pan with some rice bran oil on medium to high heat. Empty half of beaten egg mixture into the frying pan, turn the heat to medium. Move the frying pan around to distribute the egg evenly, pan-fry for about 2 to 3 minutes or until the bottom of the omelette turn slightly brown.
- Turn the omelette around and pan-fry for roughly the same time. Remove omelette onto a plate.
- Repeat with remaining egg mixture by adding a bit more rice bran oil. Set aside. Clean pan with kitchen paper towel.
For the Fried Rice:
- Heat up the medium non-stick frying pan with some rice bran oil on medium to high heat. Pan fry the dried split anchovies for around 10 minutes or until golden brown and crispy. Remove and drain the oil in the cooked anchovies in a sieve. Set aside.
- Heat up a large non-stick wok with 3 tablespoons of rice bran oil, swirl to coat, than add chicken and pan fry the chicken for two minutes on medium heat or until chicken pieces are cooked through. Remove chicken and set aside in a bowl. Discard juice. Clean wok with kitchen paper towel.
- Heat up another 5 tablespoons of rice bran oil and stir-fry the garlic and onion on low heat until garlic is lightly golden and onion caramelised. Then add the onion shallots and iceberg lettuce, plus the pale or medium dry sherry and stir-fry for another 1 minute.
- Turn the heat to low, add the steamed basmati rice in step 1, the omelette and gluten free kecap manis and sweet chilli sauce into the wok, breaking up the omelette into smaller pieces. Toss and combine well until the rice is heated through on medium to high heat.
- Lastly, return the cooked chicken and anchovies, toss and combine with the fried rice and serve.
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