Chinese · Dinner
Salted Fish Chicken Fried Rice (Low-Calorie)
Fried jasmine rice tossed with diced chicken breast, minced salted fish, scrambled egg, and scallion, made lighter with less oil and a smaller portion of rice than a takeout version. The fish delivers a briny, savoury punch while the chicken keeps the dish filling without excess fat.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
394Calories
38.8gProtein
13.9gFat
32.8gCarbs
0.9gSugar
0.7gFiber
1022mgSodium
329mgChol
3.1gSat Fat
544mgPotassium
56mgCalcium
2.4mgIron
0.7mcgVitamin B12
2.8mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Dice the chicken breast into 1.5cm cubes, mince the salted fish into fine flakes, slice the scallion keeping white and green parts separate, and mince the garlic.
2
Sear
Heat 1/2 tsp vegetable oil in a wok over medium-high heat, stir-fry chicken for 3–4 minutes until opaque and lightly browned, then remove to a plate.
3
Scramble
Add remaining 1/2 tsp oil to the wok, pour in the beaten egg, scramble for 30 seconds until just set, push to one side.
4
Saute
Add garlic and white scallion parts, stir for 20 seconds until fragrant, then add chilled rice, breaking up clumps, stir-fry for 3 minutes over medium-high heat until grains crackle.
5
Toss
Return seared chicken and egg to the wok along with minced salted fish, soy sauce, sesame oil, and white pepper, toss for 2 minutes over medium-high heat until evenly coated and heated through.
6
Plate
Scatter green scallion slices over the top and serve the fried rice hot in a single bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.4 oz270g chicken breast
- 1 1/2 cup240g, cooked and chilled jasmine rice
- 0.8 oz24g salted fish
- 22 large eggs
- 22 scallion
- 2 clove2 clove garlic
- 2 tsp2 tsp light soy sauce
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 2 pinch2 pinch white pepper
