Anchovy Butter Crispy Rice

Dairy-Free

Gluten-Free

Nut-Free

Pescatarian

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

By Kate Morgan | Experience Life

Makes2 servings
Prep Time10 minutes
Cook Time25 minutes

Ingredients
Directions

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.

Nutritional information

Photography: Terry Brennan

By Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.

Lunch & Dinner

More like this

Flexible Fried Grains With Shrimp

Use quinoa, kamut, or any grain in this dish, and mix up the veggies to suit your taste.

By Robin Asbell

Lunch & Dinner

Brown Rice Pilaf

This healthy pilaf is studded with sun-dried tomatoes and fresh basil and parsley.

By Maddie Augustin

Lunch & Dinner Side Dishes

Potato Pizza Crust With Onion, Mushroom, Anchovy, and Olive

Savory and satisfying, pissaladière is a classic southern French pizzalike tart made with caramelized onions, garlic, anchovies, olives — and no cheese! We throw mushrooms into the mix here. This hearty, simple crust is terrific with full-flavored toppings.

By Betsy Nelson

Lunch & Dinner

Red Lentil Shakshuka With Anchovies

This creative take on shakshuka ups the protein content by adding lentils to the mix.

By Robin Asbell

Breakfast

roasted cauliflower in an orange casserole dish

Roasted Cauliflower, Anchovies, Capers and Garlic

This side can be enjoyed on its own or tossed with pasta or gnocchi. If you don’t care for anchovies, substitute minced Kalamata olives. Just know that the anchovies dissolve in the sauce when cooked and don’t taste fishy. Because anchovies have plenty of salt, there is no need to add more to your roasting cauliflower.

By Karen Olson

Side Dishes