Recipe by Amy BehIngredients
3 bowls cooked rice, preferably a day old
2 eggs
A dash of salt and pepper
50g ginger, shredded
50g anchovies, rinsed
3-4 tbsp sesame oil
Seasoning
½ tsp salt
¼ tsp pepper
1 tbsp light soy sauce
¼ tsp sugar
A dash of freshly ground black pepper
Method
Deep-fry anchovies in hot oil until crispy. Dish out and set aside. Heat sesame oil in a wok and fry ginger shreds until fragrant and crispy. Dish out and set aside.
Add a little more sesame oil, break in eggs and add a dash of salt and pepper. Stir in the rice and toss well to combine. Mix in seasoning and fry briefly.
Return the crispy ginger shreds to the wok and continue to fry until rice is heated through. Add pre-fried anchovies to mix. Dish out and serve hot with a sprinkling of chopped coriander leaves."
3 bowls cooked rice, preferably a day old
2 eggs
A dash of salt and pepper
50g ginger, shredded
50g anchovies, rinsed
3-4 tbsp sesame oil
Seasoning
½ tsp salt
¼ tsp pepper
1 tbsp light soy sauce
¼ tsp sugar
A dash of freshly ground black pepper
Method
Deep-fry anchovies in hot oil until crispy. Dish out and set aside. Heat sesame oil in a wok and fry ginger shreds until fragrant and crispy. Dish out and set aside.
Add a little more sesame oil, break in eggs and add a dash of salt and pepper. Stir in the rice and toss well to combine. Mix in seasoning and fry briefly.
Return the crispy ginger shreds to the wok and continue to fry until rice is heated through. Add pre-fried anchovies to mix. Dish out and serve hot with a sprinkling of chopped coriander leaves."
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