Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, green chilli & anchovy fried rice. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Green Chilli & Anchovy Fried Rice is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Green Chilli & Anchovy Fried Rice is something that I have loved my whole life. They are fine and they look wonderful.
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.
To begin with this particular recipe, we must first 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
- Take 10 big and small green chillies
- Prepare 2 red onion
- Get 2 white onion
- Make ready 3 orange leaf
- Make ready 3 kemangi leaf
- Get pinch salt
- Prepare olive oil
- Get main
- Make ready white rice
- Make ready anchovy (teri medan)
- Make ready 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.
Steps 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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