Chicken and Salted Fish Fried Rice 鹹魚雞粒炒飯
I used salted mackerel preserved in oil that comes in a jar because the meat is softer than dried salted fish. I also don’t use salted fish often, so getting the ones in jars is easier to store in the fridge.
Approximate cost (CAD) $6
Ingredients
- 200 g Chicken meat , diced
- 60 g Salted fish meat , chopped
- 500 g Cooked white rice
- 2 Large eggs
- ¼ Head of iceberg lettuce , shredded
- 2 stalks Green onions , chopped
- ⅛ tsp White pepper powder
- 1 tsp Fish sauce
- 2 tbsp Oil for frying egg and rice
- 2 tbsp Oil for frying chicken
Ingredients for chicken marinade:
- ½ tsp Salt
- ½ tsp Sugar
- 1 tsp Corn starch
- 1 tbsp Water
- ½ tsp Light soy sauce
- 1 tsp Oil
Instructions
- Prepare 500g of cooked white rice. When using freshly cooked rice, spread it out in a large mixing bowl or on a cookie sheet to cool and dry for 30 minutes before frying
Freshly cooked rice is actually preferred for the fried rice aficionados because there is a fragrant aroma that only freshly cooked rice has. However, if you don’t have access to a wok that can use high heat, then leftover rice will be easier to cook 
- Dice up chicken meat and add ½ tsp salt, ½ tsp sugar, 1 tsp corn starch, 1 tbsp water and ½ tsp light soy sauce. Use your hands to mix and gently squeeze the chicken so that it can absorb all the liquid. Then add 1 tsp oil to lock-in the marinade and mix well again. Marinate until you are ready to start cooking (5-10 minutes)
- Shred ¼ of a head of lettuce (approx. 100g) and let dry in colander or dry using kitchen towels.
The lettuce needs to be very dry before adding to the rice 
- Remove bones from salted fish and chop into small pieces
If using dried salted fish, you will need to steam it to soften it first 
- Chop up 2 stalks of green onions
- Beat 2 large eggs
- Heat wok using high heat, add 2 tbsp oil. Add diced chicken, arrange in single layer and cook for 45 seconds or until browned. Flip over and repeat. Stir-fry until cooked. Remove from wok
- Add 2 tbsp oil to the wok and add egg. Spread the egg around by rotating the wok for 5 seconds or until egg is ½ solid and ½ liquid
Alternatively, you can also add the rice to the raw egg and mix it together before frying. This will give you the classic “gold wrapped silver” egg fried rice 
- Add rice to the wok, on top of the egg
- Stir-fry by mixing, gently pressing and breaking down the rice and egg until egg is in small pieces and well mixed with the rice
- Take 1 tsp of fish sauce and drizzle it onto the side of the wok so it can drizzle down the wok
D rizzling sauces directly onto the wok creates a toasty aroma from directly cooking the sauce on wok. This creates “wok hei”. If you don’t have fish sauce, use light soy sauce 
- Stir-fry until the fish sauce is well mixed and make a well in the middle of the wok and add chopped salted fish
- Fry the fish in the middle by itself for approx. 30 seconds and add chicken. Stir-fry and mix well
- Sprinkle ⅛ tsp white pepper powder and add green onions, stir-fry and mix well
- Add lettuce, stir-fry and mix well. Stir-fry by tossing the rice up slightly to prevent the rice from sticking together. You also want quick tosses so that you can expose more rice to the hot wok to get more “wok hei”.
The reason for not adding everything together is so that the heat is not brought down too much. If heat goes down, then instead of making fried rice, you’d be making braised rice because the moisture from your ingredients will start coming out at a lowered temperature. The high heat is preventing the moisture from coming out 
- Taste test. Add more fish sauce or light soy sauce if it’s not salty enough
Saltiness will also depend on your salted fish and your own personal preference 
- Serve
Nutrition
Calories: 468kcalCarbohydrates: 33gProtein: 24gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 142mgSodium: 1577mgPotassium: 378mgFiber: 1gSugar: 1gVitamin A: 272IUVitamin C: 2mgCalcium: 57mgIron: 4mg
Tried this recipe?Let us know how it was!