Nasi Goreng Ikan Bilis: crisp anchovies in measured oil, remove them, and return half only after the rice is hot; anchovies stay crisp and the rice has no wet clumps

What changes—and what stays

From a restaurant portion with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

crisp anchovies in measured oil, remove them, and return half only after the rice is hot; 24 g oil for eight portions; anchovies stay crisp and the rice has no wet clumps. long beans, carrots, shallots, chilli, rapeseed oil. anchovies stay crisp and the rice has no wet clumps. crisp anchovies in measured oil, remove them, and return half only after the rice is hot.

Ingredients for 8

Measure first; timing is part of how this recipe uses less fat.

• 800 gcold jasmine rice
• 500 gdried anchovies
• 4eggs
• 250 glong beans
• 180 gcarrots
• 100 gshallots
• 8 gchilli
• 24 grapeseed oil

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

crisp anchovies in measured oil, remove them, and return half only after the rice is hot: cold jasmine rice, dried anchovies, eggs. Measure and prepare them so they cook evenly.

Look for: cold jasmine rice, dried anchovies, eggs: anchovies stay crisp and the rice has no wet clumps. They should be evenly sized and free of excess surface moisture.

2

Step 2 · follow the visible cue

Build the defining flavour

long beans, carrots, shallots: anchovies stay crisp and the rice has no wet clumps. Combine them in the order that builds flavour without scorching.

Look for: long beans, carrots, shallots: crisp anchovies in measured oil, remove them, and return half only after the rice is hot. Look for rounded aromas with no burnt specks or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Nasi Goreng Ikan Bilis — crisp anchovies in measured oil, remove them, and return half only after the rice is hot; chilli, rapeseed oil. Add them while controlling heat and moisture.

Look for: anchovies stay crisp and the rice has no wet clumps; chilli, rapeseed oil, Nasi Goreng Ikan Bilis. The final accents should remain visible and balanced.

4

Step 4 · follow the visible cue

Finish and verify the texture

anchovies stay crisp and the rice has no wet clumps. Rest briefly, make one final texture check, and divide Nasi Goreng Ikan Bilis into eight portions.

Look for: Nasi Goreng Ikan Bilis: crisp anchovies in measured oil, remove them, and return half only after the rice is hot; anchovies stay crisp and the rice has no wet clumps. No unwanted water or fat should pool at the edge.

Calories at the same serving size

The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions