Stir-Fried Rice with Perilla Leaves and Anchovies recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying rice with the fresh aroma of young perilla leaves and the savory, slightly salty taste of tiny anchovies.
This one-bowl dish is made by stir-frying rice with the fresh aroma of young perilla leaves and the savory, slightly salty taste of tiny anchovies. It uses just a few ingredients and has a nutty flavor, making it a lovely choice for a light lunch or simple dinner.
Vegetables · 15 minutes to cook
Tips: Tiny anchovies can be salty, so add just a little soy sauce, taste, and adjust as needed.
Tips: Avoid cooking the young perilla leaves for too long so they keep their fragrant aroma and bright green color.
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Ingredients (1 serving)
- Rice — 1 bowl
- Young perilla leaves — 1 handful
- Tiny anchovies — 2 Tbsp
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp