Recipe Ingredient
- 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
Instructions
- 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.
