Step 1: Prepare the Anchovies

1. Heat 1 tablespoon of oil in a wok or frying pan over medium heat.
2. Fry the cleaned dried anchovies until golden brown and crispy.
3. Remove and set aside on a paper towel to drain excess oil.

Step 2: Cook the Shrimp

1. In the same wok, add the shrimp and stir-fry for 2-3 minutes until they turn pink and are cooked through.
2. Remove and set aside.

Step 3: Stir-fry the Vegetables

1. Add the minced garlic, shallots, and red chili to the wok.
2. Stir-fry until fragrant and lightly browned, about 2-3 minutes.
3. Add the water spinach (kangkung) and cook until wilted, about 2 minutes. Remove from the pan and set aside.

Step 4: Fry the Rice

1. Add another tablespoon of oil to the wok, and heat over medium heat.
2. Add the day-old rice, breaking up any clumps with the back of a spoon.
3. Stir-fry the rice for 2-3 minutes until heated through.
4. Add soy sauce, fish sauce, and 2 tablespoons of Azrah Kusin’s Sambal Tomato directly into the rice. Stir to combine evenly.

Step 5: Combine Ingredients

1. Return the fried anchovies, shrimp, and stir-fried vegetables into the wok with the rice.
2. Stir everything together for another minute or two until well combined.
3. Taste and adjust seasoning with salt if necessary.

Step 6: Serve

1. Plate the fried rice and garnish with cucumber slices and crispy fried anchovies.
2. Add an extra tablespoon of Azrah Kusin’s Sambal Tomato on the side for diners to mix according to their spice preference.

Optional:

• Serve with a fried egg on top if desired