Nasi Goreng Kampung

Ingredients: (Serves 2)
3 sprigs Kangkong (water spinach) - pluck/cut into smaller sections, both leaves and young stems.
2 pieces long beans (slice diagonally) 
1 handful ikan bilis (I buy the ones without head and gill and halved)
1/3 cup chicken breast meat (diced)
2 eggs
2 portions cooked rice
Cooking oil

Paste: (blended)
4 cloves garlic (peeled)
4 shallots (peeled)

1 tbsp. fried anchovies

10g. belacan
1 big chili + 2 bird's eye chili (add more if you want real spicy)

Seasoning:
2 tbsp. kicap manis (sweet soy sauce)
1/4 tsp. ground white pepper
1 tsp. sugar
1 tsp. salt

Methods:

1. Rinse the anchovies, drain and dry on kitchen paper.  Fill the wok with enough oil for deep frying the dried anchovies until crispy.  Remove from heat and put on kitchen paper to remove excess oil.  Set aside for later use.
2. Remove excess oil from deep frying the anchovies, leave about 2 tbsp., saute the paste ingredients using medium heat until fragrant.
3. Add the diced chicken and long beans, stir-fry until chicken is cooked.  Remove from wok.
4. Add 1 1/2 tbsp. cooking oil into the same wok, stir-fry the cooled rice over low to medium heat for one minute.  Push the rice to the side of the wok, add 2 eggs, scrambled the eggs until it is nearly cooked.  Then push the rice back to the center and combine with the eggs.
5. Return the chili paste and chicken to the wok.
6. Add the kangkung, stir to mix into the rice.
7. Add in the seasonings, then turn to medium high heat and stir-fry for half a minute until well combined.
8. Remove the rice from wok into serving plates.  
9. Garnish according to your preference and serve.

This recipe is adapted from 'tasteasianfood.com' with slight amendment to suit my cooking preference.