Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, green chilli & anchovy fried rice. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Green chili is a Colorado favorite, it's always a crowd pleaser when we have out-of-state visitors. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
Green Chilli & Anchovy Fried Rice is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Green Chilli & Anchovy Fried Rice is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have green chilli & anchovy fried rice using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Green Chilli & Anchovy Fried Rice:
- Take spices
- Make ready 10 big and small green chillies
- Make ready 2 red onion
- Get 2 white onion
- Take 3 orange leaf
- Take 3 kemangi leaf
- Make ready pinch salt
- Make ready olive oil
- Prepare main
- Take white rice
- Get anchovy (teri medan)
- Take topping
- Make ready 2 eggs
Green Chili: A Little Bit of Background Green chili is wildly popular in the Southwest, where its core ingredient (green chiles) flourishes in the desert climate. Hatch green chili is a way of life in New Mexico. Colorado has its own version, which uses Pueblo chiles. In a fairly large soup pot, heat olive oil.
Instructions to make Green Chilli & Anchovy Fried Rice:
- Grind all the spices until smooth, leave out the salt yet
- Fry the anchovies in olive oil
- Sautee all the spices in olive oil
- Toss the rice into the sauteed spices, stir all
- Include the anchovies to the fried rice
- Fry the eggs
Colorado has its own version, which uses Pueblo chiles. In a fairly large soup pot, heat olive oil. Sautee garlic until golden, then add onion. Sautee until it begins to become translucent, then add pork. Cook on low heat, stirring occasionally.
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