“Fried rice is one of my favourite Chinese dishes,” says Pepperell. “This is an Italian spin on it using colatura di alici and speck. Colatura di alici can be a bit pricey, but for a special occasion your guests will love the flavour. If you can’t find it you can use salted anchovies or a high-quality fish sauce instead.”
Ingredients
Method
Main
1.Heat 20ml peanut oil in a non-stick wok over high heat, add egg and stir until scrambled and just cooked (2-3 minutes). Remove and set aside. Wipe out pan, add remaining oil and stir-fry speck, onion and garlic until aromatic, translucent and just turning golden (2-4 minutes). Add zucchini and wine, and simmer until wine evaporates (30 seconds). Add colatura di alici, soy sauce and sugar, then add rice, spring onions and egg, toss until combined and rice is warmed through (2-3 minutes), then serve with extra colatura di alici for seasoning.
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