Salty Fish And Chicken Fried Rice Recipe

Prepare rice (if not day-old)

If you don't have day-old rice, rinse 1 cup uncooked jasmine rice until water runs clear. Combine with 1.5 cups water in a rice cooker; cook, then spread on a tray and chill in the fridge for at least 1 hour to dry and cool. For best texture use rice made at least several hours ahead or the day before.

Break up rice

Use your hands or a fork to gently break up any clumps in the chilled/day-old rice so the grains are separated.

Heat a large wok or heavy skillet over high heat until smoking point. Add 2 tablespoons neutral oil and the tablespoon butter, swirl to coat.

Crack the 2 eggs into the wok, season with 1/4 tsp white pepper and 1/4 tsp kosher salt (part of the 1/2 tsp). Quickly scramble the eggs until just set, then push to one side of the wok and add 2 cups of the separated rice. Stir-fry eggs into the rice to coat and break apart. Remove rice+egg mixture to a bowl and set aside.

Marinate chicken

In a small bowl combine chicken pieces with 1 tsp light soy sauce, 1 tsp Shaoxing wine, and 1 tsp cornstarch. Toss to coat and let rest 10 minutes while you prepare other ingredients.

Toast and crisp salted fish

Heat the same wok over medium-high heat. Add 1 teaspoon neutral oil. Add the shredded salted dried fish and stir constantly until it becomes aromatic and starts to crisp, about 2–3 minutes. Remove and reserve on a paper towel-lined plate. If your salted fish is very thick, briefly pan-fry in a little oil until flaky and dry.

Cook chicken

Add the remaining 1 tablespoon neutral oil to the wok over high heat. Add marinated chicken in a single layer and sear without moving for 1 minute to get color, then stir-fry until cooked through, about 2–3 more minutes (internal temp 165°F/74°C). Transfer the chicken to the bowl with the rice and eggs.

Reduce heat to medium-high. Add 1 tablespoon neutral oil to the wok. Add diced onion and cook, stirring, until softened and translucent, about 2 minutes.

Add minced garlic, grated ginger, and optional sliced chili; stir-fry for 30 seconds until fragrant but not burned.

Add thawed peas and carrots and the white parts of the sliced scallions; stir-fry 1–2 minutes until vegetables are heated through but still bright.

Raise heat to high. Return the rice+egg+chicken to the wok and break up any clumps while tossing to mix with the aromatics and vegetables.

Add the reserved crispy salted fish back in, reserving a small pinch to finish as garnish.

Whisk together 1 tablespoon oyster sauce, 1 teaspoon fish sauce, 1 teaspoon light soy sauce, 1/2 teaspoon dark soy sauce (optional), 1/4 teaspoon sugar, and 1/2 teaspoon sesame oil in a small bowl. Pour the sauce evenly over the rice and stir-fry vigorously, tossing and pressing rice against the hot wok bottom so it gets lightly toasted and well coated. Continue 2–3 minutes until everything is hot and evenly seasoned.

Taste and adjust seasoning: add up to 1/2 teaspoon kosher salt if needed (taking into account the salted fish), and a pinch more white pepper if desired.

Stir in most of the green parts of the scallions (reserve a little for garnish) and turn off the heat.

Transfer the fried rice to a serving platter. Scatter reserved crispy salted fish and fried shallots/garlic on top. Garnish with remaining sliced scallions and lime wedges on the side.

Serve immediately while hot. Encourage diners to squeeze lime over a portion to brighten the salty, savory flavors.