Fried Rice with Baby Anchovies

Although we eat fried rice frequently, I always cook it differently, using a variety of ingredients, mixing and matching so that it is appetizing and refreshing each time.

There are many types of meat that we can use: prawns, chicken, pork or char siew. Today, I'm using something different though, baby anchovies.


Anchovies are tiny, silvery saltwater fish related to the herring and is a good source of calcium, iron and phosphorus, vitamin B3, potassium, protein, niacin and selenium. They are, however high in cholesterol and sodium.

Fried Rice with Baby Anchovies or Ikan Bilis


5 bowls of leftover rice
100 gm baby anchovies
100 gm mixed vegetables
3 shallots, sliced
1/2 tsp shredded ginger
1 tsp garlic, minced
1 tsp of sesame oil
3 tbsp cooking oil
4 eggs
Salt, pepper

1. Fry the anchovies dry in the wok.
2. Add 1 tabsp oil and fry till crispy.
3. Dish out.
4. Heat another tabsp oil in the wok.
5. Saute the ginger, shallots and garlic till fragrant.
6. Add the mixed vegetables and stir fry a minute with some salt.
7. Add the rice, sesame oil and some salt, break up any crumbs while frying.
8. Push the rice mixture to the side of the wok.
9. Add remaining oil in the center of wok.
10. Break the eggs in slowly.
11. Sprinkle some pepper and salt onto the eggs and let it cook a while.
12. Mix the rice into the eggs well.
13. Mix in half the anchovies and dish out rice.
14. Serve hot with remaining anchovies on top and tomato and cucumber slices.