Mediterranean-style fried rice with anchovy lemon dressing from Ottolenghi Test Kitchen - Shelf Love (page 153) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • Eat Your Books

    Can substitute capers for anchovies in oil; and orzo pasta or couscous for cooked basmati rice.

  • joeljkp on September 18, 2022

    This was amazing, and really quick and easy to put together. I used the first variation, swapping the anchovies for capers. The rice was leftover basmati, cooked by the Dishoom method and finished with a bit of butter. I didn't have a red Fresno, so I used a green serrano instead, without seeds. My one error was to cook the eggs a touch too long, so they didn't run into the rice as intended. But man, the end result was stunning. It looked great in the pan, the flavor was bright and complex, and the crispy rice made for a fantastic texture. We ate it with a simple tomato-cucumber salad, and without other sides it probably would serve 3 max.

  • mademoisielle on January 09, 2022

    Used some leftover couscous but should have made with rice. Nice but not amazing, do like the dressing though

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