Anchovy Butter Crispy Rice

This quick anchovy rice dish includes cabbage, green onions, garlic, ginger, and fresh basil.

By Kate Morgan | Experience Life

Makes 2 servings
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

5 anchovy fillets packed in olive oil
6 tbs. butter, softened
2 green onions, sliced, white and green parts separated
1 large egg
½ tsp. extra-virgin olive oil
1 clove garlic, minced
½ tsp. fresh ginger, minced
½ yellow onion, diced
2 cups cooked white rice
1½ cups thinly sliced savoy cabbage
¼ tsp. sea salt
¼ cup fresh basil leaves, roughly chopped

Directions

STEP 1

Mix the anchovy fillets, softened butter, and white parts of the green onions in a bowl.

STEP 2

In a separate bowl, lightly beat the egg.

STEP 3

Heat a cast-iron skillet or other heavy-bottomed pan over medium heat. Add the olive oil, then pour in the egg. Scramble until the egg is just cooked through, about two minutes. Remove the egg from the pan and set aside.

STEP 4

Add the butter-and-anchovy mixture to the pan to melt.

STEP 5

Add the garlic, ginger, and onion, and stir until fragrant, about one minute.

STEP 6

Add the rice, cabbage, and salt, and stir to coat with the anchovy butter.

STEP 7

Turn the heat down to medium-low and use the back of a spoon to press the rice down into the pan. Let cook undisturbed until the bottom and edges are beginning to brown and crisp, about 10 minutes.

STEP 8

Scrape the crispy bits from the pan and incorporate them into the rice, then continue cooking until all the rice is crispy, another five to 10 minutes.

STEP 9

Turn off the heat and gently fold in the egg, green parts of the onions, and basil, and serve warm.

Photography: Terry Brennan

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