Dried Shrimp/Anchovy Fried Rice. Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes.
Works well with left-over cooked rice. "The real shrimp fried rice, restaurant style.
This is how I used to cook fried rice when my father still owned a restaurant." Save to favorites.
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You can cook Dried Shrimp/Anchovy Fried Rice using 15 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Dried Shrimp/Anchovy Fried Rice
- It's 400 gr of cooked rice, put in the fridge at least for 1 hour.
- You need 3 of small shallots, minced.
- Prepare 3 of garlic cloves, minced.
- You need 2 of lemon grass, white parts, thinly sliced (optional).
- You need 2 of green onion, separate the white and green part, thinly sliced.
- Prepare 5 of eye bird chili/Thai chili/jalapeno (omit if do not like spicy), thinly sliced.
- Prepare 2 tbs of dried shrimp/anchovy, chopped (can use anchovy paste or anchovy from a can).
- You need 3/4 tsp of salt.
- Prepare 1/4 tsp of sugar.
- You need as needed of ground white/black pepper,.
- Prepare 2 of large eggs, lightly beaten with 1/8 tsp salt.
- Prepare of Accompaniments (optional) :.
- It's of Lettuce.
- It's of Cucumber.
- You need of Roasted duck (left over from dinner).
Shrimp fried rice is a one-pan wonder, full of plump shrimp, fluffy eggs, and toasty rice that can be adapted to your mood and the contents of your refrigerator. Plus, it's satisfying enough to be served on its own, and it's incredibly easy to make. Anchovy broth is essential in Korean cooking. Learn the basics of making anchovy broth to enhance flavors of your stews, soups, and other dishes.
Dried Shrimp/Anchovy Fried Rice instructions
- Heat 2 tablespoons oil in a wok..
- Saute the shallots, garlic, lemon grass, green onion (white part) and chili until translucent. Add in the dried shrimp/anchovy. Stir for a minute..
- Add the rice, and use a metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, cooking time will be faster. Just make sure that the rice isn't too wet, which will make frying it difficult. Sprinkle salt, sugar and ground pepper. Mix it well..
- Push the rice aside of the wok. Add 1 tbs oil in the wok. Pour the beaten eggs. Quickly scramble the eggs, then gather all of the rice into the middle of the wok..
- Mix thoroughly for another minute or two and give it a taste. Add more seasoning if needed. Sprinkle with green onion (the green part). Mix it..
- Transfer to a plate and put the accompaniments on the side. Enjoy!!.
You can simply use dried anchovies (myeolchi, 멸치) for a quick and simple broth. Dried kelp (dashima, 다시마), aka kombu, is the most popular addition. One of the famous fried rices in Malaysia. Spicy and uses anchovies in it. In a mortar, pound the shallots, garlic, dry shrimps, dry anchovies and chillies into a paste.
