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Chinese Anchovy Fried Rice
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5 from 11 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 Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Rice
Cuisine: Chinese
Servings: 4
Calories: 463kcal
Author: Kaitlin

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
US Customary - Metric

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.

Video

Nutrition

Calories: 463kcal | Carbohydrates: 62g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 133mg | Sodium: 1318mg | Potassium: 555mg | Fiber: 2g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 5mg | Calcium: 121mg | Iron: 3mg