Steps

1. Separate the anchovy fillets and oil from the 2 cans of anchovies. Roughly chop the fillets.
   🕒 00:44
2. Pour 150ml of Cooking Sake (Rice Wine) into a pot and evaporate the alcohol.
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3. Add the chopped anchovy fillets and mix to combine with the sake.
   🕒 01:31
4. Add the anchovy oil, 2 tbsp Garlic, and 2 Chili Peppers, then simmer over medium-low heat while stirring.
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5. Once the moisture has evaporated and the bottom of the pot is visible, add 150ml of Sesame Oil (Taihaku).
   🕒 02:16
6. Heat while stirring well to meld the anchovies and oil. **(Chef's Tip!)** High heat can cause splashing, so add the oil after the moisture has evaporated.
   🕒 02:28
7. Add a pinch of Sichuan Pepper Powder and 1/2 tsp Soy Sauce to finish.
   🕒 03:14
8. Let cool slightly, then transfer to a clean jar and store in the refrigerator.
   🕒 03:30
9. Heat 1 tbsp of Sesame Oil (Taihaku) in a frying pan and add the beaten 1 Egg.
   🕒 04:14
10. When the egg is half-cooked, add 300g of Cooked Rice and stir-fry, lightly pressing with a ladle or spatula.
    🕒 04:21
11. Add a pinch of Pepper and 2 tbsp Fish Sauce and continue stir-frying.
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12. Add Scallions (Green Onions) to taste, taste, and adjust with more Fish Sauce if needed.
    🕒 05:30
13. Mix everything thoroughly and serve. It's done!
    🕒 06:43