Anchovy Fried Rice

Method8 steps · about 40 min

1. 1

   Step 1: Mix the diced chicken breast (1) with 1 tbsp of the clear rice wine, 2 tsp cornstarch, 2 tbsp water and ¼ tsp salt until the marinade is absorbed. Keep the chicken refrigerated while completing the preparation in step 2.

   Uses 1 boneless skinless chicken breast, diced (source guide: 6–8 oz) · 1 tbsp clear rice wine for the chicken · 2 teaspoons cornstarch · 2 tablespoons water · 1/4 teaspoon salt

2. 2

   Step 2: Before heating the wok, beat the 2 eggs, prepare the 2 ginger slices, dice the onion (1), chop the 3½ cups lettuce and the scallion (1), and loosen the 5 cups ready cooked rice. Have the 4 oz anchovy fillets and, if using it, 2 tbsp packing oil ready separately. Set out the oyster sauce and remaining rice wine.

   Uses 2 eggs (beaten) · 2 slices ginger, about 2 inches long and ⅛ inch thick · 1 small onion (diced) · 3½ cups chopped iceberg or romaine lettuce · 1 scallion (chopped) · 5 cups cooked jasmine rice · 4 oz oil-packed anchovy fillets · 2 tbsp anchovy packing oil (optional)

   
3. 3

   Step 3: Heat the wok over high heat until just smoking. Add 1 tbsp neutral oil and the beaten eggs from step 2. Scramble until mostly set but still slightly runny, then transfer to their bowl. They will finish cooking in step 8; continue the stir-fry without a holding pause.

   Uses 1 tbsp neutral oil for the eggs · All the beaten eggs from step 2

   
4. 4

   Step 4: With the wok over high heat, add a second 1 tbsp neutral oil and all the marinated chicken from step 1. Stir-fry until opaque, then remove to a separate bowl. This is the first cooking phase; return the chicken in step 8 and cook it through before serving.

   Uses 1 tbsp neutral oil for the chicken · Marinated diced chicken

   
5. 5

   Step 5: Reduce the heat to medium-high. Add the remaining 2 tbsp neutral oil and the ginger slices prepared in step 2. Fry for 20–30 seconds, checking from 20 seconds.

   Add rice after ginger fries · 1 minUses Remaining 2 tbsp neutral oil for ginger and rice · Both ginger slices from step 2

6. 6

   Step 6: Add all the cooked rice prepared in step 2 to the ginger and oil from step 5. Spread it out, break up clumps with the spatula and stir until warmed through.

   Uses All 5 cups cooked rice from step 2 · Ginger and cooking oil in the wok

   
7. 7

   Step 7: Make a well in the rice from step 6 and reduce the heat to medium. Add the anchovy fillets prepared in step 2, break them into small pieces and warm them for 30–60 seconds, checking from 30 seconds. Stir through the rice. For stronger anchovy flavor, also stir in the optional 2 tbsp packing oil set out in step 2.

   Stir anchovies through rice · 1 minUses Warm ginger rice · All 4 oz anchovy fillets from step 2 · 2 tbsp packing oil, only if using it

   
8. 8

   Step 8: Stir the diced onion from step 2 into the anchovy rice from step 7, then spread the rice in a layer. Add the remaining 1 tbsp clear rice wine and 1 tsp oyster sauce. Add the prepared lettuce and stir-fry until wilted. Return the chicken from step 4 and the eggs from step 3, stirring until the chicken reaches at least 74°C and the eggs are fully set. Stir in the prepared scallion and serve, with optional ready chili oil.

   Uses Anchovy rice · All the diced onion from step 2 · Remaining 1 tbsp clear rice wine · 1 teaspoon oyster sauce · All 3½ cups chopped lettuce from step 2 · First-phase cooked chicken · Partly scrambled eggs · All the chopped scallion from step 2