Last week, we went back to what we used to do a while ago… make everything with anchovies. Anchovies fried rice, made by moi, and anchovies pasta, made by Ryan. They are both pretty self explanatory and one our favorite things.
Start cooking rice, and for this fried rice, I cooked it with chicken broth and dashi, I usually add a little more water than needed and cook for an additional 3-5 minutes. For the fried rice, I cracked and beat 3 eggs, added some sugar, added some dry dashi (seriously enhances the flavor), and a sprinkle of salt. I added a dash of milk and scrambled it until softly cooked, fluffy, and still tender. (I wanted to make little pillows of eggs.) Then, set aside.
I cooked a can of anchovies in a pan, stirrring until they basically disintegrated. I added some minced onions and cooked until tender. When the rice is ready, turn and fluff the rice. Then, I melted 2 tablespoons of rice into the anchovies mix and added some minced onions and splash a small amount of fish sauce. After a few seconds of tossing, I spoon in the rice and fry under medium high heat, turning constantly. Add a small splash of soy sauce to your preference, cook until rice is starting to get less wet. Add the eggs, toss, and I think added a touch of tonkatsu sauce to mellow things out. And that’s it! Serve with some bonito flakes and aonori on top.
It’s a pretty subtle flavor, despite it all. It isn’t saucy at all, which is how I like it. Ryan added a dallop of kewpie mayo that makes it a bit creamier. Other than the butter, it’s not that bad for you. You can put whatever you want and substitute the brown rice (I would cook it for longer) for something a bit healthier.
