Twins Salted Fish Fried Rice Recipe

Prepare the salted fish

Rinse the salted fish briefly under cold water to remove excess surface salt. Pat dry with paper towels. If using whole salted fish, remove skin and bones, then flake the flesh into small pieces roughly 1/2–1 inch. Set aside.

Ensure rice is cooked and chilled (preferably day-old) so grains are separate. Break up any clumps with your fingers or a fork so you have 4 cups of loose cooked rice.

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon of neutral oil and swirl to coat.

Add the sliced shallots and cook, stirring, until fragrant and lightly golden, about 2–3 minutes.

Push shallots to the side. Add another 1 tablespoon neutral oil. Add the flaked salted fish and spread it in the pan. Let it sizzle undisturbed 30–45 seconds to render flavor, then stir and cook until fragments become slightly crisp and fragrant, about 1–2 minutes. Remove half of the cooked salted fish to a small bowl to reserve for garnish/stronger bites; leave the rest in the pan.

Add minced garlic and the white parts of the scallions to the wok. Stir constantly for 30 seconds until aromatic but not burnt.

Push the aromatic mixture to one side of the wok. Add remaining 1 tablespoon neutral oil to the empty side and crack in the eggs. Lightly scramble them, letting them start to set but still moist.

When eggs are about 80% cooked, mix them with aromatics and salted fish in the wok.

Add the chilled rice, breaking up any remaining clumps. Stir-fry using a spatula to toss and separate grains. Cook 3–4 minutes until rice is heated through and begins to get slightly toasted on some grains.

Sprinkle the light soy sauce and dark soy sauce evenly over the rice. Add fish sauce and sugar. Stir well to combine so rice is evenly colored and seasoned.

Add the thawed peas and carrots (or diced carrot) and continue to stir-fry 1–2 minutes until vegetables are hot but still retain some bite.

Taste and adjust seasoning: if too salty, add a squeeze of lime or a small pinch of sugar; if too mild, add a touch more light soy or fish sauce.

Drizzle sesame oil over the fried rice and toss to finish. Fold in the green parts of the scallions.

Plate the fried rice and sprinkle the reserved crispy salted fish pieces and fried shallots on top for texture. Serve immediately with lime wedges on the side.