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Puttanesca Fried Rice

30 minutes prep + cooked rice
20 minutes active cooking
50 minutes total

Makes 4 - 6 servings

My friend Tommy Habetz introduced me to Italian fried rice a few years ago.

It’s a simple but brilliant concept: use the Chinese technique for fried rice with Italian pasta sauces. Tommy made fried rice cacio e pepe with pecorino cheese and black pepper, and a version with sausage and rapini. They were delicious.

What you'll need

Ingredients

For the shopping list

2 cloves of

Garlic

Parsley

Several

Anchovy Filets

From our shop

$6 - San Joaquin Valley - California

cooked

$8 - California

Oil Cured Olives

$17 - Pantelleria - Sicily

Capers in Sea Salt

$6 - Yolo Valley - California

Whole Tomatoes
optional

$10 - Kahramanmaras - Turkey

Silk Chili

Equipment

From the kitchen

1

Chef Knife

1

Cutting Board

1

Heavy Skillet

1

Stock Pot or Rice Cooker

Measuring Spoons

Measuring Cups

What you'll have to do

Step 1

The best rice for frying is left over from the day before. As cooked rice cools, the starches undergo a physical change called retrogradation that makes the rice more firm and less sticky. If you don’t have leftovers already, cook some Koda Farms Kokuho Rose rice the day before you make the fried rice. You want about 3 cups of cooked rice.

Step 2

For the puttanesca, chop a few cloves of garlic and a several anchovy filets and cook them gently in olive oil; don’t let the garlic get brown, just soft.

Step 3

Squeeze the pits from about a half cup of oil-cured olives and chop coarsely.

Step 4

Soak a couple of tablespoons of Pantellerian salt-packed capers in cold water for about 15 minutes, then drain. Add them to the garlic and anchovies.

Step 5

Add a small can of tomatoes (or slow-roasted fresh tomatoes - cut in half, drizzle with olive oil, and cook at 250F for a few hours, cool and slip off the skins). Let the sauce simmer for a few minutes, then set aside.

Step 6

Let the leftover rice come to room temperature and break up any clumps. Use enough extra virgin olive oil to cover the bottom of a heavy skillet, get it hot enough to shimmer, and add the rice. Stir fry for a few minutes, scraping the bottom of the pan as needed, until all the grains are coated with oil and starting to brown slightly.

Step 7

Stir in the puttanesca sauce, which will be salty from the olives and capers, and taste the rice, adding more salt if needed. Remove from the heat and sprinkle with chopped parsley; serve with Burlap and Barrel silk chili for a little extra heat.

Shop this recipe

Rice & Grains

Kokuho Rose Heirloom White Rice

Koda FarmsSan Joaquin Valley - California
$6
Oil Cured Olives
Capers, Pickles, & Peppers

Oil Cured Olives

Olinda OlivesCalifornia
$8
Whole Tomatoes
Pasta & Tomatoes

Whole Tomatoes

Bianco di NapoliYolo Valley - California
$6
Capers in Sea Salt
Capers, Pickles, & Peppers

Capers in Sea Salt

Bonomo and GiglioPantelleria - Sicily
$17
Silk Chili
Salt, Herbs, & Spices

Silk Chili

Burlap & BarrelKahramanmaras - Turkey
$10

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