Fried Rice With Petai and Anchovies

What are stink beans?  These beans have a unique flavour , pungent and sometimes bitter.  Known as 'petai' in Malaysia, it may be quite appetising to many people when cooked in different ways.  Most commonly they are added to Sambal Udang or  Sambal Udang Kering which is definitely an appetising dish.  And to counter its pungent smell, some says that you have to cook a brinjal dish if you are serving petai.
Here, I'm using petai for fried rice with anchovies which I often used to cook whenever I have these beans [usually from my neighbour].  I love this fried rice with the crispy fried anchovies, petai and sambal belacan [sometimes substitute with  cut chilli padi with lime juice].

Ingredients

[serves 2-3]

3-4 bowls of cooked rice [best left overnight] - I used Basmathi rice

1/2 cup petai seeds - split [soak in water with a little salt for awhile and rinsed] *

1-2 tbsp dried prawns - rinsed and drain

50 gm anchovies - rinsed and drain - fried until crispy in oil and set aside

2 tsp chopped garlic

2 tbsp oil

1 tbsp sesame oil

2-3 eggs

sambal belacan or cut chilli padi with juice of 1-2 calamasi limes

Seasoning

1-2 tbsp light soy sauce

2 tbsp oyster sauce

1/2 tsp each of sugar, salt, black and white pepper

1. Heat both oil in wok, fry garlic and dried prawns until aromatic.  Push them aside.
2. Add in eggs and scramble [about 20% cooked].  Quickly add in rice and toss well.  Fry on low heat.   Add in seasoning to taste.  
3. Fry until rice is light, then add in the stink beans. Stir to cook petai which will turned into a bright greenish colour.
4. Stir in the fried anchovies [keep some for garnish].
5. Dish out to serve immediately with sambal belacan or cut chillies.  Sprinkle rest of fried anchovies on top of rice.

Note:

• this time I served the rice with some pickled mango and carrots. 
• * this step helps to reduce the pungent smell and bitter taste of the stink beans.

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