Chefs' Recipes

Dan Pepperell's anchovy fried rice

Recipe for anchovy fried rice by Dan Pepperell from 10 William St in Sydney.

By Daniel Pepperell
  • 10 mins preparation
  • 10 mins cooking
  • Serves 6 - 8
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Anchovy fried rice
"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."


  • 60 ml (¼ cup) peanut oil
  • 3 eggs, half-beaten, leaving traces of eggwhite and yolk still visible
  • 75 gm (½ cup) speck, finely diced
  • ½ small onion, finely chopped
  • 4 large garlic cloves, crushed
  • 2 baby zucchini (or ½ small), thinly sliced
  • 30 ml dry white wine
  • 75 ml colatura di alici (see note)
  • 3 tsp light soy sauce
  • ¾ tsp caster sugar
  • 650 gm (4½ cups) steamed medium-grain rice (about 3 cups uncooked)
  • 4 spring onions, thinly sliced


  • 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.
  • undefined: Daniel Pepperell