This Anchovies Fried Rice Recipe, also known as Sinangag na Dilis, is a quick and flavorful dish that's perfect for any meal! Bursting with the savory goodness of fried anchovies, soy sauce, and aromatic seasonings, this easy recipe will have you craving more with every bite. Perfect for breakfast, lunch, or dinner, this dish is a versatile and irresistible way to enjoy fried rice!
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I always keep a stash of canned anchovies on hand—they’re my secret weapon for adding that umami punch to everything from Caesar salad dressing to my beloved anchovies and shrimp pasta. Tiny but mighty, those little fish pack a flavor punch!
But today, I’m mixing it up! Instead of the usual canned version, I'm using stir-fried anchovies from a plastic tub—leftovers from a Korean market haul for our KBBQ night. My kids turn their noses up at it, and I’m over snacking on them straight, so why not toss them into some fried rice?
I’m a big fan of fried rice, especially for breakfast. It’s my go-to for using up any random leftovers, just like my Shanghai fried rice, kimchi fried rice, and adobo fried rice. And now, anchovies have officially made it into my fried rice hall of fame!
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Why You'll Love This Recipe
- Quick and Easy: This recipe comes together in minutes, making it perfect for busy mornings or a quick dinner fix.
- Packed with Flavor: The combination of fried anchovies, soy sauce, and fresh aromatics creates an umami-packed dish that’s hard to resist.
- Versatile: Great for breakfast, lunch, or dinner—this dish can be paired with almost anything.
- Uses Leftovers: It's the best way to breathe new life into cooked rice and whatever's in your fridge.
Is Fried Anchovies Healthy?
Fried anchovies are surprisingly healthy and packed with protein, calcium, and healthy fats. They are an excellent source of omega-3 fatty acids, which are great for heart health and reducing inflammation.
Their high protein content makes them a great addition to any meal, especially for those looking to add more protein to their diet. They are low in carbs and high in essential nutrients, making them a good choice for a balanced meal.
Ingredients
Here’s what you will need:
- Stir-Fried Anchovies: Adds a savory, salty punch; you can substitute with salted fish or fried anchovies if preferred.
- Cooked Rice: Best with day-old cooked rice to achieve that perfect fried texture.
- Dark Sweet Soy Sauce: Adds depth and color; you can use regular soy sauce for a less sweet version.
- Sesame Oil: For that nutty, aromatic flavor that ties the dish together.
- Eggs: Scrambled into the fried rice for extra protein and fluffiness.
- Gochujang: A Korean chili paste that adds a bit of heat; substitute with sriracha or any hot sauce.
- Garlic and Shallots: Essential aromatics that elevate the flavor profile of the dish.
- Green Onions: For garnish.
- Lime or Lemon: A squeeze at the end brightens the dish with a pop of acidity.
- Cabbage: Adds a crunch and an extra serving of veggies; you can also use bok choy or napa cabbage.
- Salt and Pepper: To taste; keep it light since fried anchovies and soy sauce are already salty.
See recipe card for quantities.
How to Make Anchovies Fried Rice (Dilis Sinangag)?
- Sauté Aromatics: Heat your wok: Heat a wok over medium-high heat and add a bit of oil. Add garlic and shallots, cooking until fragrant and slightly golden.
- Add the Anchovies: Toss in the stir-fried anchovies and cook for a couple of minutes until they are crispy and aromatic.
- Mix in the Rice: Add the cooked rice and stir well to combine, making sure every grain is coated with the flavor from the anchovies. Add the dark sweet soy sauce, gochujang, sesame oil, salt, and pepper. Stir well to ensure everything is evenly mixed.
- Create a Well: Push the rice to the sides of the wok, creating a well in the center. Crack the eggs into the well, scramble, and then mix them into the rice.
- Add the Cabbage: Toss in the cabbage and cook until just tender but still crunchy.
- Finish with Green Onions and Lime: Stir in the green onions and finish with a squeeze of lime or lemon for brightness. Serve hot!
Variations
- Nasi Goreng Kampung Style: Swap out gochujang with chili paste or sambal oelek and add some crunchy fried shallots on top for an authentic twist.
- Vegetarian Version: Swap the anchovies with tofu or mushrooms for a veggie-friendly option.
- Extra Veggies: Mix in carrots, bell peppers, or peas for added color and nutrition.
- Garlic Fried Rice: Use extra garlic and skip the gochujang for a simpler, garlicky flavor that pairs well with any protein.
- Spicy Kick: Add more gochujang or a sprinkle of chili flakes to turn up the heat.
What to Serve with This?
- Fried Egg: Top your fried rice with a sunny-side-up egg for an extra dose of protein and richness.
- Grilled Meats: Pair with grilled chicken, pork, or even fish to turn this into a complete meal.
- Pickled Vegetables: A side of pickles or kimchi adds a nice contrast with a tangy, crunchy bite.
- Fresh Salad: Lighten up your plate with a simple green salad dressed in a citrus vinaigrette.
- Egg Casserole: The salty, umami flavor of anchovies fried rice balances out the mild flavors of the egg casserole.
How to Store Leftovers
To store leftovers, let the fried rice cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. Reheat in a wok or skillet over medium heat, adding a splash of water or broth to bring back moisture.
Top tip
Use day-old rice for the best texture—freshly cooked rice can be too moist and clumpy.
Recipe FAQs
Use day-old rice and ensure your wok is hot before adding the rice. Don’t overcrowd the pan.
Definitely! Shrimp, chicken, or beef are all great additions that pair well with fried anchovies.
No worries! Substitute it with sriracha or another chili paste for a similar kick of heat or you can simply omit it!
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Recipe
Anchovies Fried Rice (Sinangag na Dilis) Recipe
Ingredients
- 2 tablespoon avocado oil or any neutral oil
- 5 cloves garlic, crushed
- 1 shallots, chopped
- 1 ½ cup Stir Fried Anchovies
- 4 cups cooked rice
- 1 tablespoon Dark Sweet Soy Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon gochujang
- 4 eggs eggs scrambled
- green onions chopped
- 2 cups cabbage chopped
- 1 lime or lemon, juice
- salt
- pepper
Instructions
- Sauté Aromatics: Heat your wok: Heat a wok over medium-high heat and add a bit of oil. Add garlic and shallots, cooking until fragrant and slightly golden.
- Add the Anchovies: Toss in the stir-fried anchovies and cook for a couple of minutes until they are crispy and aromatic.
- Mix in the Rice: Add the cooked rice and stir well to combine, making sure every grain is coated with the flavor from the anchovies.
- Add the dark sweet soy sauce, gochujang, sesame oil, salt, and pepper. Stir well to ensure everything is evenly mixed.
- Create a Well: Push the rice to the sides of the wok, creating a well in the center. Crack the eggs into the well, scramble, and then mix them into the rice.
- Add the Cabbage: Toss in the cabbage and cook until just tender but still crunchy.
- Finish with Green Onions and Lime: Stir in the green onions and finish with a squeeze of lime or lemon for brightness. Serve hot!
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