alt   Ikan Bilis Fried Rice
  Ingredients
  • 1/3 cup vegetable oil, divided use (I used safflower oil from Spectrum)
  • 1/2 cup dried anchovies (some people like to rinse anchovies and dry anchovies before cooking - if they look clean to me I usually skip this step, but feel free to rinse and dry if you want)
  • 4-5 cups cooked rice (leftover from the night before is wonderful), broken up with a fork or with your hands if rice is hard/in clumps
  • 1 tablespoon minced garlic
  • 1/2 cup diced chicken breast, skin discarded if desired
  • 1/2 cup peeled and deveined shrimp
  • 1/2 teaspoon salt
  • 1 tablespoon thin soy sauce, or to taste
  • Salt and freshly ground black pepper to taste 
  • 1/4 teaspoon sesame oil
  • 1 cup mung bean sprouts
  • 1/4 cup thinly sliced scallions
Method:
  1. Heat 1/4 cup of the oil in a wok over medium-high heat.
  2. When hot but not smoking, add anchovies and stir-fry until anchovies are cooked and golden. Remove with slotted spoon to a paper-towel lined plate. Set aside.
  3. Discard oil from wok and wipe clean with paper towel. Return to heat and add the rest of the oil.
  4. Over high heat add the garlic and stir-fry for a few seconds until JUST beginning to turn golden, then add the shrimp and chicken, continuing to stir-fry, just until shrimp turns opaque.
  5. Add rice, soy sauce and salt and pepper and stir-fry 3 minutes.
  6. Add bean sprouts and scallions and continue stir-frying a few minutes more. Return the anchovies to the wok and stir-fry until evenly distributed.
  7. Your meal-in-a-wok is ready - serve hot!

Courtesy of www.noodlesandrice.com