I can’t believe I did not have this recipe on my blog prior to today. It is absolutely one of my faves! Yum!
To prep the anchovies:
1/2 vegetable oil
1 (3.5-oz) package salted anchovies, rinsed once or twice
Heat oil in a large skillet over medium-high heat until shimmering. Add anchovies and fry until crispy. Once cooked and crispy, remove anchovies to a plate. Do not discard cooking oil – set aside until needed.
To make the fried rice:
3 tablespoons anchovy oil (from cooking the anchovies in the previous step)
1/2 small onion, diced
2 to 3 cloves garlic, sliced thin
3 large eggs
About 5 cups cooked and cooled jasmine rice, large clumps broken up
1 (15.25-oz) can whole kernel corn
1½ tablespoons light soy sauce
1/2 teaspoon white pepper, optional
All of the fried anchovies
1/2 cup finely chopped fresh chives
Heat oil in a large nonstick skillet or pot (occasionally, I use a dutch oven but note that the rice will stick to the bottom of the dutch oven) over medium-high heat until shimmering. Add shallot and garlic, and cook until fragrant and lightly browned. Push the shallot and garlic slightly to the side, add the eggs and cook, stirring constantly until the eggs are almost fully scrambled. Stir in the rice, corn, soy sauce, and white pepper, stirring constantly until everything is heated through. Stir in anchovies and chives for a few seconds and promptly turn off the heat. Serve.
