Easiest Way to Quick Delicious Green Chilli & Anchovy Fried Rice

Easiest Way to Quick Delicious Green Chilli & Anchovy Fried Rice Delicious, fresh and tasty.

Green Chilli & Anchovy Fried Rice. Green chili is a Colorado favorite. Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs.

In a Dutch oven or soup kettle, cook ground beef with onion until the beef is no longer pink; drain.

Stir in the tomatoes, green chilies, potatoes, water and salt.

Green Chili: A Little Bit of Background.

You can have Green Chilli & Anchovy Fried Rice using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Green Chilli & Anchovy Fried Rice

1. You need of spices.

2. You need of big and small green chillies.

3. You need of red onion.

4. You need of white onion.

5. You need of orange leaf.

6. You need of kemangi leaf.

7. You need of salt.

8. It’s of olive oil.

9. Prepare of main.

10. Prepare of white rice.

11. It’s of anchovy (teri medan).

12. Prepare of topping.

13. It’s of eggs.

Green chili is wildly popular in the Southwest, where its core ingredient (green chiles) flourishes in the desert climate.

Hatch green chili is a way of life in New Mexico.

Colorado has its own version, which uses Pueblo chiles.

This spice is grown throughout the year and so there is no scarcity and a good quantity is exported.

Green Chilli & Anchovy Fried Rice instructions

1. Grind all the spices until smooth, leave out the salt yet.

2. Fry the anchovies in olive oil.

3. Sautee all the spices in olive oil.

4. Toss the rice into the sauteed spices, stir all.

5. Include the anchovies to the fried rice.

6. Fry the eggs.

Chillies are used with or without stalks.

Green chillies are available fresh, dried, powdered, flaked, in oil, in sauce, bottled and pickled..

Fresh chile peppers are a common ingredient in Mexican food.

Jalapenos are a ubiquitous ingredient in pico de gallo, chile rellenos (which means stuffed chiles), and the hearty stew chile verde, which gets its spice from green chiles.

Their popularity in Mexican cuisine may be due to the fact that green chile peppers grow well in hot climates..