Nasi Kang Kang (Kangkung Fried Rice)
7 Aug 2026@annilravin
Join Chef Annil as he shares a fun and flavorful recipe for Nasi Kang Kang, a delicious twist on traditional kangkung fried rice. Packed with crispy anchovies (ikan bilis), lean chicken breast, aromatic chili paste, and fresh water spinach (kangkung), this quick stir-fry is both comforting and protein-rich. Learn how to work the wok, layer your seasonings, and create a satisfying meal that is perfect for utilizing leftover rice.
Nasi Kang Kang (Kangkung Fried Rice)
Ingredients
Method
- Blend or grind the onion, garlic, red chilies, green chilies, and optional belacan to form a paste.
- Heat oil in a wok and fry half of the anchovies (ikan bilis) until crispy, then remove and set aside.
- Stir-fry the sliced chicken breast along with the blended chili paste and kangkung stems.
- Push the ingredients to the side of the wok, crack the eggs into the center, and scramble them.
- Season with chicken bouillon powder and oyster sauce.
- Add the leftover rice to the wok and stir-fry, tossing to combine all ingredients.
- Drizzle in fish sauce and a pinch of white pepper.
- Toss in the crispy fried anchovies and the fresh kangkung leaves, then stir-fry briefly until the leaves are wilted.
- Serve hot on a banana leaf.
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