Arugula & Garlic Fried Rice with Crispy Anchovies
Day-old rice meets bold Aeroveg Arugula and umami-rich crispy anchovies — a punchy weeknight fried rice that comes together in under 20 minutes.
Most people think of Aeroveg Arugula as a salad green, but its peppery character holds up beautifully when heat hits it briefly — it wilts into something softer while retaining enough bite to cut through rich, savoury fried rice. Crispy anchovies bring a deep umami backbone that makes the dish feel far more complex than its short ingredient list suggests. Use day-old cold rice for best results; freshly cooked rice will steam rather than fry.
Method
- Crisp the anchovies. Heat 1 tbsp oil in a wok over medium-high heat. Fry the dried anchovies for 2–3 minutes until golden and crisp, stirring frequently. Remove and drain on paper towels.
- Fry the aromatics. In the same wok, add the remaining oil and fry shallots for 2 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
- Fry the rice. Add cold rice and press it flat against the wok surface. Let it sit undisturbed for 1 minute to develop colour, then toss and repeat once more.
- Scramble in the egg. Push rice to one side, pour in the beaten egg, and scramble quickly. Once just set, fold it through the rice.
- Season. Add soy sauce, sesame oil, and white pepper. Toss everything together over high heat for 1 minute.
- Finish with Arugula. Turn off the heat, add the Aeroveg Arugula, and fold gently through the rice. The residual heat will wilt the leaves just enough.
- Plate and top. Divide into bowls and scatter crispy anchovies generously over the top. Serve immediately.
Aeroveg Tip: Always add the Arugula off the heat — prolonged cooking turns it bitter and limp. A 30-second fold in the wok's residual heat is all it needs to stay peppery and vibrant.