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 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Prep the eggs, ginger, onion, lettuce or peas, and scallion. You want everything ready and close at hand before you turn on the flame.
- 3
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.
- 4
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.
- 5
Reduce the heat to medium-high. Add the remaining 2 tablespoons of oil to the wok. Fry the ginger for 20-30 seconds.
- 6
Add the rice, spreading it out and flattening any clumps with your wok spatula. Stir to warm it through.
- 7
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.
- 8
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.