Recipe attributed to 125 best Chinese recipes by Bill Jones and Stephen Wong, published by Robert Rose
1 tbsp. vegetable oil 15mL
4 oil-packed anchovy fillets 4
1tbsp. minced ginger root 15mL
3 cups cooked rice 750mL
1tbsp. chicken stock 15mL
1/4 cup finely chopped cilantro 50mL
salt and pepper to taste
1. In a nonstick wok or skillet, heat oil over medium heat. Add anchovies and ginger root; fry until fragrant, about 30 second.
2 Add rice and stir fry until the anchovy mixture is thoroughly integrated and the grains are separate, about 2 minutes, Add chicken stock; stir and cook until rice is heated through, about 1 minute. (Add more chicken stock if rice appears too dry). Add cilantro, stir to combine. Season with salt and pepper; stir to mix. Serve immediately. Make 4 serving.
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