Sunday, February 12, 2012

Anchovy fried rice

I`ve probably lost count on how many kinds of fried rice I`ve been making in my kitchen. It seems to me that the weekend`s lunch menu in our house is dominated with fried rice and I suppose that happens because lazy cooking is all I can think about when I wake up on weekends.
This fried rice is not only super quick to prepare, but also embarrassingly simple. Still, I decided to post it anyway. Who knows, maybe my future kids who will stay in their future dorms will read this (on their future tablets perhaps?), cook the fried rice, and forget their cup ramens for a while. Or who knows, you happen to have all the ingredients and are hungry?

What I`d put in my fried rice mostly depends on what`s inside my fridge and this time I had leftover anchovies.

I could have laid the anchovies on my chopping board and chop them, but snipping them up in the jar gives me less mess to clean up later.
So, snip, or chop up the anchovies and set aside.

In a frying pan on medium heat with a bit of oil, stir-fry sliced spring onions, 1 Tbs of grated ginger, and chili. The ginger might sound awfully a lot, especially if you`re not a regular ginger eater, but I find that the ginger gives a nice mellow warmth to the fried rice.

After the spring onions have wilted, stir in the chopped anchovies.
Smells heavenly now, doesn`t it?

And now, stir in cooked rice and adjust the seasoning with pepper and salt, if necessary.
I didn`t add salt because to me the saltiness was good enough.

See? The fried rice is done within 20 minutes or probably even less. The anchovies-ginger combo really gives a very nice flavor to this fried rice. The look is definitely far from fancy, but with this, you can tell that your weekend has started.

Happy Sunday!

ANCHOVY FRIED RICE
Makes about 2 plates

Ingredients:
2 spring onions
1 Tbs grated ginger
2 dried chili (remove seeds for milder heat)
1 Tbs chopped anchovies
2 plates cooked rice
Pepper
Salt (optional)

Method:
1. Stir fry sliced spring onions, grated ginger, and chili with a bit of oil. Cook until spring onions has wilted.
2. Stir in chopped anchovies.
3. Stir in rice and adjust the seasoning.

6 comments:

  1. Fried rice is the most extraordinary dish I know. I make it all the time, so every new recipe is more than welcome. Not only everyone makes it in a different way, but in my case every single fried rice dish is different. I always have canned anchovies in stock and adore them, so your fried rice not only looks very appealing, but probably will be copied very soon :-) (By the way, guess what I'm making tonight with the lunch leftover rice? ;-) )

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    1. Hi Sissi! So what did you make that night? I`m bad at guessing :D
      I grew up thinking that the only way to make fried rice was by adding sambal in it. So now I live in a "new" world where the ingredient combination for the dish is just beyond our imagination and I can`t stop experimenting with stuff!

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  2. oh yum! yes i've lost count of how many fried rice dishes I've made too! yummm! great idea to use canned anchovies!

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    1. Hi Rita, hope you like it with the anchovies!

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  3. Super savory flavors just illuminate this post--de-lish!!

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    1. Hi Jenn, thanks a lot! Have a nice weekend!

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