Anchovy Parmesan Fried Rice Is a Cheesy Umami Bomb

Anchovies and parmesan create an umami bomb that takes the concept of fried rice to a whole new level. This dish may sound wild to some (looking at you fried rice purists) but don’t knock it until you try it. Scroll down for the recipe.

Anchovy Parmesan Fried Rice
By Reggie Soang
2 Servings
Prep Time: 5 Minutes
Total Time: 20 Minutes

Ingredients:
5 cloves garlic, sliced
2 tablespoons EVOO
1 can (2 oz.) anchovies fillets
4 cups cooked long grain rice, at least 1 day old
1 cup grated parmesan
½ cup roughly chopped cilantro
1 tsp fresh ground black pepper (adjust to taste)
1 tsp dried chilies (adjust to taste)
6 fillets of Boquerones (marinated white anchovies)
4 scallions finely chopped (separate whites from greens)
Directions:
On a non-stick skillet heat up EVOO on medium heat.
Sauté garlic, and half of your scallions until lightly golden.
Add anchovies and rice at the same time.
Spread out the rice in the skillet and leave it untouched for a minute to warm up.
At this point, anchovies should start to disintegrate into the rice.
Gently stir up the rice to mix and combine everything.
Season the rice with black pepper and chili.
Add ½ of grated parmesan and the chopped cilantro, toss or stir to combine all ingredients.
To plate, spoon the fried rice onto a plate and sprinkle the rest of the parmesan on top.
Add a few fillets of white anchovies (optional, but makes it saltier and yummier)
If you are not squeamish about raw eggs, stir in a raw yolk.
Bon appétit!