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Nasi Goreng Budu (Fried Rice with Anchovy Essence)

3 cups rice ( preferably overnight rice)
Leftover chicken, shredded
50g garden peas
6 shallots, sliced thinly
3 cloves garlic, minced
3 tablespoons tomato ketchup
1 tablespoon chilli sauce
2 tablespoons budu
3 eggs, make into omelettes and slice thinly
2 stalks spring onions
1 stalk coriander leaves
2 tablespoons vegetable oil
Pepper for seasoning.

Mix the tomato ketchup, chilli sauce and budu in a bowl. Heat the oil in a wok and saute the shallots and garlic. When fragrant, add the shredded chicken and fry until the oil surfaces again. Add the mixed sauces and let it simmer until the oil rises to the surface. Add the rice and peas and fry until all the ingredients are well-mixed. Maintain a moderate flame and keep frying the rice until it is a little dry. Add the omelettes, spring onions and coriander leaves and switch off the flame. Serve with lots of greens such as four-angled beans, cucumber, thinly sliced long beans, basil leaves and other Malay herbs that are available. If the rice is not salty enough, then add a little budu. Serve a side dish of budu with thinly sliced shallots and birds-eye chillies with a dash of lime juice for added kick.

Thanks to Faridah Begum
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