Anchovy Parmesan Fried Rice
This deliciously umami-rich fried rice from chef Reggie Soang stars two ingredients you probably wouldn’t expect to find in your takeout staple: parmesan and anchovies, which do often pair up in pasta. They bring the same savory, salty flavors to this dish, which is even better with a raw egg on top—but if you can’t handle yolks that runny, stir some eggs into the rice before frying.
The little fish melt into the dish, but if you definitely don’t do anchovies either, you can use bacon, pancetta, salami, or another salty ingredient. In any case, serve with pickles for a perfectly piquant counterpoint.
Read about the origins of the dish and see a video demo of the recipe for more.
- 5 cloves garlic, sliced
- 2 tablespoons extra virgin olive oil
- 1 can (2 oz.) anchovy fillets
- 4 cups cooked long grain rice, at least 1 day old
- 1 cup grated parmesan
- ½ cup roughly chopped cilantro
- 1 teaspoon fresh ground black pepper (adjust to taste)
- 1 teaspoon dried chilies (adjust to taste)
- 6 fillets of boquerones (marinated white anchovies), optional
- 4 scallions, finely chopped (separate whites from greens)
1In a non-stick skillet heat up EVOO on medium heat.
2Sauté garlic, and half of your scallions until lightly golden.
3Add canned anchovies and rice at the same time.
4Spread out the rice in the skillet and leave it untouched for a minute to warm up.
5At this point, anchovies should start to disintegrate into the rice.
6Gently stir up the rice to mix and combine everything.
7Season the rice with black pepper and chili.
8Add ½ of grated parmesan and the chopped cilantro, toss or stir to combine all ingredients.
9To plate, spoon the fried rice onto a plate and sprinkle the rest of the parmesan on top.
10Add a few fillets of white anchovies (optional, but makes it saltier and yummier).
11If you are not squeamish about raw eggs, stir in a raw yolk. Bon appétit!
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