Malay-style spicy fried rice with bird's eye chilies, crispy anchovies and water spinach.
Fry 2 tbsp of anchovies in hot oil until crispy and set aside.
Coarsely ground garlic, shallots and the remaining anchovies in a food processor.
Heat up the same oil used to fry the anchovies in a wok and sauté the paste in medium to medium high heat until brown (this gives the most flavour!). Remember, brown food is good!
Push the paste to the side of the wok and crack eggs into the wok. Let it set for a while before scrambling and mixing them all together.
Throw in water spinach and stir-fry until the stalks have softened.
Add in rice, sugar, fish sauce and continue tossing until well combined. Taste and adjust.
Throw in the fried anchovies into the rice (leave some for garnish). Mix well.
Serve hot topped with crispy fried egg and garnished with more fried anchovies.