Salted Fish and Chicken Fried Rice 鹹魚雞粒炒飯

A classic Cantonese fried rice dish featuring fragrant diced salted fish and tender chicken pieces, stir-fried with fluffy rice, eggs, and spring onions.

Nutrition (per serving)

Ingredients

• 3 cups (about 500g) leftover cooked rice
• 200g diced boneless, skinless chicken thigh
• 50g diced salted fish (mei-xiang style)
• 2 large beaten eggs
• 3 stalks chopped spring onions
• 2 cloves minced garlic
• 1 tbsp minced ginger
• 1 tsp soy sauce (for marinade)
• 1/2 tsp sesame oil (for marinade)
• Pinch of white pepper (for marinade)
• 1 tsp cornstarch (for marinade)
• 1 tbsp light soy sauce (for seasoning)
• 1 tsp oyster sauce (for seasoning)
• 1/2 tsp sugar (for seasoning)
• 3 tbsp cooking oil

Steps

1. Prepare Chicken: Marinate the diced chicken thigh with soy sauce, sesame oil, white pepper, and cornstarch for at least 15 minutes.
2. Prepare Salted Fish: Briefly rinse the diced salted fish to remove excess salt, then pat dry.
3. Scramble Eggs: Heat 1 tablespoon of cooking oil in a wok or large frying pan over medium-high heat. Pour in the beaten eggs and scramble until just set but still moist. Remove from wok and set aside.
4. Cook Salted Fish & Chicken: Add 1 tablespoon of cooking oil to the wok. Add diced salted fish and stir-fry until fragrant and slightly crispy. Add minced garlic and minced ginger, stir-fry until aromatic. Add marinated chicken and stir-fry until cooked through and lightly browned. Remove from wok and set aside.
5. Fry Rice: Add the remaining 1 tablespoon of cooking oil to the wok. Add leftover cooked rice and break up any clumps. Stir-fry vigorously for 3-5 minutes until the rice is heated through and slightly dry.
6. Combine Ingredients: Return the cooked salted fish, chicken, and scrambled eggs to the wok with the rice. Add light soy sauce, oyster sauce, and sugar. Stir-fry quickly to combine all ingredients and seasonings evenly.
7. Finish Dish: Stir in the chopped spring onions. Give it a final quick toss and serve hot.

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