Mediterranean-style fried rice with anchovy lemon dressing

Name: Mediterranean-style fried rice with anchovy lemon dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 60ml olive oil; 1 green pepper, stem and seeds removed, roughly cut into 3cm cubes (150g net weight); 6 small garlic cloves, peeled; 1 mild red chilli, halved lengthways; 4 spring onions, white and green parts separated, and both cut into 3cm lengths; 6 tbsp thyme leaves – don’t worry about the odd soft sprig; 1 lemon, juiced, to get 1½ tbsp, and zested, to get 6 finely shaved strips; 350g cooked basmati rice, or other cooked white rice; 2 eggs; For the dressing; 15g anchovy fillets in oil, drained and finely chopped (about 5); 2 garlic cloves, peeled and crushed; ½ tsp cumin seeds, roughly crushed in a mortar; 2 tbsp olive oil; Salt and black pepper; 1½ tbsp lemon juice (see above); 1 tbsp parsley leaves, roughly chopped

4 steps

Prep:20minCook:25min

Updated at: Sun, 07 Jan 2024 14:48:06 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories740.7 kcal (37%)

Total Fat48.7 g (70%)

Carbs63.7 g (25%)

Sugars4.4 g (5%)

Protein14.4 g (29%)

Sodium738.2 mg (37%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

60mlolive oil

150ggreen pepper

stem and seeds removed, roughly cut into 3cm cubes

white and green parts separated, and both cut into 3cm lengths

6 Tbspthyme leaves

don’t worry about the odd soft sprig

1lemon

juiced, to get 1 1/2 tbsp, and zested, to get 6 finely shaved strips

350gbasmati rice

cooked, or other cooked white rice

2eggs

15ganchovy fillets in oil

drained and finely chopped

2garlic cloves

peeled and crushed

½ tspcumin seeds

roughly crushed in a mortar

2 Tbspolive oil

salt

black pepper

1 ½ Tbsplemon juice

1 Tbspparsley leaves

roughly chopped

Instructions

Step 1

First, make the dressing. Put the anchovies, garlic, cumin, oil and a good grind of pepper in a small saucepan on a medium heat. As soon as it starts to bubble, turn off the heat, add the lemon juice, leave to cool, then stir in the parsley.

Step 2

Put a tablespoon of oil in a large frying pan for which you have a lid, and put on a medium-high heat. Add the diced pepper and saute for four minutes, stirring occasionally, until nicely coloured and softened. Add two more tablespoons of oil, the garlic, red chilli and spring onion whites, and cook for two minutes more, until they’ve also taken on some colour. Now add the spring onion greens, thyme and strips of lemon peel, and cook for another minute.

Step 3

Add the rice, a quarter-teaspoon of salt and a good grind of pepper, and cook for three minutes, stirring to breakup any clumps, until the rice is heated through and starting to take on a little colour.

Step 4

Use a spoon to make two wells in the rice mixture, exposing the bottom of the pan. Pour a teaspoon and a half of oil into each well, then crack an egg into each one and turn down the heat to medium. Sprinkle lightly with salt and pepper, cover the pan with a lid and leave to cook for four to five minutes, until the egg whites are set and the yolks still runny, and the bottom of the rice is nice and crisp. Drizzle the dressing all over the top and serve right away straight from the pan.