Italian Fried Rice
Ingredients: leftover white rice, meatballs, carrots, celery, onion · 25 min cook time · 580kcal · $15.00
Ingredients
300g leftover white rice, 6pieces meatballs, 1piece carrots, 1stalk celery, 1piece onion, 2cloves garlic, 30g pine nuts, 20g fresh basil, 2tbsp olive oil, 3fillets anchovies, 1tsp balsamic vinegar, 1piece lemon, 1piece egg
Instructions
1. Prep the vegetables by cutting carrots, celery, and onions into small mirepoix pieces.
2. Make the pesto by mashing pine nuts and garlic into a paste, adding basil leaves, and streaming in olive oil.
3. Heat a wok or pan, fry the meatballs until crispy, then fish them out.
4. Sauté the onions in the leftover meatball and tomato oil in the pan.
5. Add anchovy oil and the day-old dry white rice, tossing to combine and crisp up.
6. Turn off the heat, add the pesto, a hint of balsamic vinegar, and toss quickly.
7. Finish with freshly chopped parsley and basil, lemon juice, and garnish with the crispy meatballs and an egg yolk on top.
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