Cantonese-Style Anchovy and Egg Fried Rice
5 mins
PREP TIME
15 mins
TOTAL TIME
2-4
SERVINGS
Print Recipe
Ingredients
- 2 tsp (10 ml) soy sauce
- 1 tsp (5 ml) oyster sauce
- ¼ tsp (1 ml) ground white pepper
- A pinch of granulated sugar
- 1 tbsp (15 ml) peanut oil
- 3 eggs, beaten
- 1 ½ tsp (7.5 ml) minced ginger
- 1 tsp (5 ml) minced garlic
- 2 green onions, green and white parts separated and finely sliced
- 50 g (1 tin) Millionaires Anchovies in Olive Oil
- 2 tbsp (30 ml) Shaoxing wine or cooking sherry
- 4 cups (1000 ml) cooked jasmine rice (day old rice with separate grains works best)
- 1 cup (250 ml) shredded iceberg lettuce (or sub ½ cup green peas)
Directions
- In a small bowl, combine soy sauce, oyster sauce, white pepper and sugar and stir to dissolve sugar. Set aside.
- Preheat a wok over high heat and swirl oil to coat. Add eggs and scramble until they are almost cooked but still a little runny. Set aside.
- If necessary, wipe the wok clean and reheat over medium-high. Pour in a splash of oil from the anchovies then add garlic, ginger and whites of the green onions. Stir fry for 30 seconds then add anchovies and cook 30 seconds more, mashing them up with the back of the spatula. Pour in Shaoxing wine to deglaze.
- Add cooked rice and flatten with the back of the spatula, breaking up any large clumps. Stir-fry rice until heated through, about 5 minutes then add shredded lettuce and toss. Add soy sauce mixture and stir well to coat, then fold in eggs and green parts of the onion. Stir until all the ingredients are well distributed.
- Transfer to a bowl and serve hot.
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