Chinese · Dinner
Salted Fish Chicken Fried Rice (High-Protein)
Chinese-style fried rice built on jasmine rice, diced chicken breast and scrambled egg, salted with a small amount of finely chopped salted fish and a splash of soy sauce. Wok-tossed with scallion and garlic over high heat, it is finished with white pepper for a savoury, umami-rich, high-protein bowl.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
642Calories
66.8gProtein
19.6gFat
47.2gCarbs
4.9gSugar
7.1gFiber
1584mgSodium
536mgChol
4.4gSat Fat
1080mgPotassium
135mgCalcium
5.6mgIron
1.1mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice chicken breast into small pieces, chop salted fish finely, separate scallion whites from greens, and mash cannellini beans lightly with a fork.
2
Sear
Heat half the oil in a wok over high heat until shimmering, add chicken, and sear undisturbed 2 minutes until opaque before stirring to cook through.
3
Fry
Add remaining oil to the wok, pour in beaten eggs, let set 20 seconds, then break into large curds with a spatula until just set.
4
Saute
Add garlic and scallion whites to the wok over medium-high heat, stirring 30 seconds until garlic turns pale gold and raw aroma fades.
5
Toss
Add cooled rice, mashed beans, salted fish, and peas and carrots, breaking up clumps, and toss over high heat 2 minutes until glossy.
6
Build
Return chicken and egg curds to the wok, drizzle soy sauce, sprinkle white pepper, and toss 1 minute over high heat until uniformly golden.
7
Finish
Scatter scallion greens over the rice and toss once more for 10 seconds until just wilted and bright green.
8
Plate
Transfer fried rice to a single plate, mounding slightly, and serve immediately while steaming hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g chicken breast
- 44 large eggs
- 1.4 oz40g salted fish
- 2 cup330g cooked jasmine rice, cooled
- 44 scallions
- 4 cloves4 cloves garlic
- 1 cup150g frozen peas and carrots, thawed
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp white pepper
- 1/2 cup60g cannellini beans, drained
