0 from 30 votes
Anchovy Fried Rice
This anchovy fried rice is a shortcut recipe for classic Cantonese Salted Fish Fried Rice—similar flavor, with an easier-to-find ingredient!
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 463 kcal
Course:
Side Dish
Cuisine:
Chinese
Ingredients
- 1 boneless skinless chicken breast diced (1 chicken breast = 6-8 ounces/170-220g)
- 2 tablespoons clear rice wine (米酒/mǐjiǔ) divided
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1/4 teaspoon salt
- 2 eggs beaten
- 2 slices ginger 2-inch/5cm long, 1/8 inch thick
- 1 small onion diced
- 3 1/2 cups Iceberg or romaine lettuce chopped; or 3/4 cup (110g) frozen peas
- 1 scallion chopped
- 1/4 cup neutral oil divided
- 5 cups cooked rice (jasmine; or use a 50/50 blend of jasmine and brown rice)
- 4 ounces anchovy filets in oil (or to taste)
- 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.
Cup of Yum
Nutrition Information
Calories
463kcal
(23%)
Carbohydrates
62g
(21%)
Protein
26g
(52%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
133mg
(44%)
Sodium
1318mg
(55%)
Potassium
555mg
(16%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
490IU
(10%)
Vitamin C
5mg
(6%)
Calcium
121mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 463
% 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.