2 Serves
73 Mins
Finely mince the onion, garlic, and chili peppers using a chef's knife on a cutting board.
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ColombianVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
16 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
199 mg / 4,700 mgSodium
577 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Heat the vegetable oil in a wok over medium-high heat.
Sauté the aromatics and anchovy paste in the hot oil until fragrant, then add the cooked rice and toss thoroughly to coat.
Season the mixture with salt, pepper, and sweet soy sauce, stirring constantly to ensure even distribution.
Continue stir-frying until the rice is hot and slightly crispy, then serve immediately.
40
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Ethiopian