Salted Fish And Diced Chicken Fried Rice Recipe

Cook or prepare rice

If you don’t have day-old rice, rinse 1.5 cups uncooked jasmine rice until water runs clear. Cook with 1.5 cups water in a rice cooker or pot (bring to boil then low simmer 12–15 minutes). Spread cooked rice on a tray and refrigerate until cool and dry (at least 1 hour). For best texture use chilled, separated grains — break up clumps with a fork before frying.

Flake the salted fish: rinse briefly under cold water to reduce surface salt, pat dry, then remove any bones and flake into small pieces. If very salty, soak flakes 5–10 minutes in warm water, drain and pat dry.

Season and cook chicken

Toss diced chicken with 1/2 tablespoon vegetable oil and a pinch (about 1/8 tsp) of salt and 1/8 tsp white pepper. Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil, swirl to coat, then add chicken in a single layer. Stir-fry until just cooked through and lightly browned, about 3–4 minutes. Remove chicken to a plate and reserve.

Cook salted fish

In the same wok, add 1/2 tablespoon vegetable oil. Add flaked salted fish and stir-fry for 1–2 minutes until fragrant and slightly crisp at the edges. Remove and keep with the chicken. This concentrates the flavor and avoids over-salting the finished rice.

Scramble eggs

Wipe the wok if needed and add 1/2 tablespoon oil over medium heat. Beat the eggs lightly, pour into the wok and gently scramble until just set but still soft, about 30–45 seconds. Transfer eggs to the plate with chicken and fish.

Heat remaining 1/2 tablespoon vegetable oil plus 1 teaspoon sesame oil in the wok over high heat. Add diced onion and the white parts of scallions and stir-fry 30–45 seconds until translucent. Add minced garlic and ginger and stir 15–20 seconds until aromatic (don’t burn). Add thawed peas and carrots and stir-fry 45–60 seconds until heated through.

Increase heat to high. Add the chilled, broken-up rice to the wok and spread it out. Let rice sit undisturbed 20–30 seconds to get a little sear, then toss. Drizzle light soy sauce evenly over rice, add dark soy (if using) for color, oyster sauce, sugar, white pepper and fish sauce (if using). Toss and stir-fry vigorously to coat rice evenly and develop slight caramelization, about 2–3 minutes.

Return the cooked chicken, salted fish, and scrambled eggs to the wok. Stir and fold everything together to distribute proteins and break up the eggs into small pieces. Taste and adjust seasoning: if more salt is needed, add up to the indicated 1/4 tsp salt gradually. Continue stir-frying 1–2 minutes so flavors meld and rice is hot throughout.

Turn off heat and stir in the green parts of the scallions. Drizzle a final 1/4 teaspoon sesame oil if desired and toss once. Transfer fried rice to a warmed serving platter.

Garnish with extra sliced scallions, toasted sesame seeds and fried shallots if using. Serve immediately.