Thai · Dinner
Thai Fried Rice With Salted Fish
Wok-fried jasmine rice built on crisped salted fish, egg, garlic and Thai chili, seasoned with fish sauce and white pepper. Finished with scallion and lime, this savoury single-plate dish reflects Thai home-style cooking, served with cucumber slices and a lime wedge.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
380Calories
16.2gProtein
14.1gFat
44.8gCarbs
3.2gSugar
1.9gFiber
2240mgSodium
210mgChol
2.8gSat Fat
390mgPotassium
65mgCalcium
2.3mgIron
0.8mcgVitamin B12
8mgVitamin C
gluten-free
low-calorie
rich-umami
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Flake the salted fish into small pieces, discarding any bones. Beat the egg in a bowl. Mince the garlic and slice the scallion and chili.
2
Fry the salted fish in oil over medium-high heat for 2 minutes until edges crisp and curl, then push to one side of the wok.
3
Add the garlic to the cleared space and sauté over medium heat for 30 seconds until golden, then pour in the beaten egg and stir for 1 minute until set into soft curds.
4
Add the cold jasmine rice, breaking up clumps, and stir-fry over high heat for 3 minutes until grains separate and start to char; stir in the fish sauce, sugar and white pepper for 1 minute until evenly coated, then fold in most of the scallion and chili.
5
Plate
Mound the fried rice on a plate, scatter the reserved scallion and chili on top, and serve with cucumber slices and a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.8 oz108g salted fish, boned and flaked
- 2 cup370g cooked jasmine rice, day-old and cold
- 22 large eggs
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp sugar
- 22 scallion
- 22 Thai chili (optional)
- 2 tbsp2 tbsp vegetable oil
- 44 cucumber slices, to serve
- 22 lime wedge, to serve
