Anchovy Fried Rice
User Reviews
5
Anchovy Fried Rice
Description
This Anchovy Fried Rice recipe starts by marinating diced chicken breast in rice wine, cornstarch, water, and salt to tenderize and flavor the meat. Eggs are scrambled in a hot wok until just set, then set aside. Chicken is stir-fried until opaque and removed, allowing it to fully cook later with the rice.
Fresh ginger and diced onion are fried briefly to release their aromas before adding cooked rice, which is spread out to warm and break up clumps. Anchovy filets and optional anchovy oil impart a distinct umami flavor, combined with oyster sauce for depth. Iceberg lettuce or peas and chopped scallions are stirred in for freshness and texture contrast.
The cooked eggs and chicken are returned to the wok and mixed thoroughly to evenly distribute all ingredients. The finished dish has a savory, slightly briny character from the anchovies, balanced by the mild sweetness of onion and the fresh crunch of lettuce.
Ingredients
- 1 chicken breast diced (1 chicken breast = 6-8 ounces/170-220g, boneless, skinless
- 2 tablespoons rice wine divided, clear, 米酒/mǐjiǔ
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1/4 teaspoon salt
- 2 egg beaten
- 2 lices ginger 2-inch/5cm long, 1/8 inch thick
- 1 onion diced, small
- 3 1/2 cups iceberg lettuce chopped; or 3/4 cup (110g) frozen peas, or romaine lettuce
- 1 scallion chopped
- 1/4 cup neutral oil divided
- 5 cups rice jasmine; or use a 50/50 blend of jasmine and brown rice, cooked
- 4 ounces anchovy filet or to taste, in oil
- 2 tablespoons anchovy oil (optional, for stronger anchovy taste)
- 1 teaspoon oyster sauce
Instructions
- Marinate the chicken with 1 tablespoon of clear rice wine, the cornstarch, water, and salt. Mix thoroughly, massaging the chicken with your hands until it absorbs all the marinade ingredients.
- Prep the eggs, ginger, onion, lettuce or peas, and scallion. You want everything ready and close at hand before you turn on the flame.
- Heat a wok over high heat until just smoking. Add 1 tablespoon of oil. Add the eggs, and scramble them quickly with your wok spatula. Cook until they’re 80% done, but still a little runny. Transfer back to the bowl and set aside.
- With the wok still set over high heat, add 1 tablespoon of oil, followed by the chicken. Stir-fry until the chicken turns opaque. Remove from the wok and set aside. You’ll cook it again before the dish is done.
- Reduce the heat to medium-high. Add the remaining 2 tablespoons of oil to the wok. Fry the ginger for 20-30 seconds.
- Add the rice, spreading it out and flattening any clumps with your wok spatula. Stir to warm it through.
- Make a well in the center of the rice. Reduce the heat to medium. Add the anchovies and break them into smaller chunks with your spatula, letting them warm through for 30-60 seconds. Stir to combine with the rice until the anchovy is evenly distributed. If you want EXTRA anchovy flavor, pour in the anchovy oil too.
- Add the onion, stirring to combine, and then spread everything out in a single layer. Add the remaining 1 tablespoon of rice wine and the oyster sauce. Add the lettuce or peas, stir-frying until wilted or warmed through, respectively. Stir in the chicken. Then add the eggs, stirring to distribute the egg into the rice. Finally, stir in the scallions, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 133mg | 44% |
| Sodium | 1318mg | 55% |
| Potassium | 555mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 121mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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