Salty-fish & Chicken Fried Rice Recipe

Cook rice ahead

Rinse 2 cups jasmine rice under cold water until the water runs mostly clear. Combine rinsed rice and 2.25 cups water in a medium pot. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Spread rice on a tray or bowl to cool slightly and prevent clumping. For best texture, chill rice in the refrigerator for at least 1 hour or use day-old rice.

Mix the soy sauce, oyster sauce, fish sauce, white pepper, sugar and 1 tsp of the neutral oil in a small bowl and set aside. This will be the seasoning sauce used near the end of cooking.

Prepare salty preserved fish

If using whole salted fish or flakes, finely chop or flake into small pieces. If using equivalent paste (anchovy or salted fish paste), measure 1 ounce (approx. 2 tbsp). If very salty, rinse briefly and pat dry to reduce excess salt, then finely chop. Keep aside.

Cook chicken

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon neutral oil. Add diced chicken and a pinch of salt, spread into a single layer and let sear undisturbed 1–1.5 minutes, then stir-fry until cooked through and lightly browned, about 3–4 minutes total depending on size. Remove chicken to a plate and reserve.

Scramble eggs

Wipe the pan if needed. Add 1 tbsp neutral oil and reduce heat to medium-high. Beat 2 eggs lightly with a pinch of salt. Pour eggs into the pan and let set 10–15 seconds, then scramble gently until just cooked but still tender. Transfer eggs to the plate with chicken.

In the same wok, add remaining 1 tbsp neutral oil and 1 tsp sesame oil, raise heat to high. Add minced garlic, minced ginger and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant but not browned.

Add diced onion and stir-fry 1–2 minutes until translucent. Add the thawed mixed vegetables and continue to stir-fry 1 minute until heated through.

Add the prepared salty preserved fish into the aromatics and stir-fry 45–60 seconds to release its flavor and dissolve into the oil. Taste carefully; the salty fish will be the main salty umami component—adjust subsequent salt/fish sauce to preference.

Raise heat to very high. Add the chilled (or cooled) rice to the wok, breaking up any clumps with a spatula or spoon. Spread rice in an even layer and let sit without stirring 20–30 seconds to allow some to crisp slightly, then stir and repeat once more to get some texture.

Return cooked chicken and scrambled eggs to the wok, folding them into the rice and vegetable mixture until evenly distributed.

Pour the prepared seasoning sauce (soy/oyster/fish/sugar/pepper) evenly over the rice. Toss vigorously for 1–2 minutes to evenly coat. Taste and add up to 1/4 tsp additional salt or 1/2 tsp extra fish sauce if more saltiness is desired, stirring to incorporate.

Add the green parts of the scallions and toss for another 30 seconds. Remove from heat and drizzle the reserved 1 tsp sesame oil over the rice and give a final toss.

Transfer fried rice to a serving platter. Sprinkle with toasted sesame seeds and crispy fried shallots if using. Garnish with chopped cilantro and serve with lime wedges on the side for brightening. Serve hot.