Chinese · Dinner
Salted Fish Chicken Fried Rice
Wok-fried jasmine rice tossed with diced chicken thigh, crumbled salted fish, scrambled egg, and scallion. The cured fish delivers a sharp briny hit against sweet caramelized shallot and garlic, while soy sauce and white pepper keep the grains dry and separate. Finished hot straight from the wok.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
702Calories
45.8gProtein
33.6gFat
45.2gCarbs
2.8gSugar
1.9gFiber
1580mgSodium
415mgChol
7.2gSat Fat
680mgPotassium
92mgCalcium
4.1mgIron
1.8mcgVitamin B12
5mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Dice the chicken thigh into small pieces, crumble the soaked salted fish, slice the shallot thinly, mince the garlic, and beat the egg.
2
Heat 1 tablespoon oil in a wok over high heat until shimmering, add the salted fish, and fry for 1 minute until fragrant and slightly crisp.
3
Add the diced chicken to the wok and sear over high heat for 3–4 minutes, stirring, until opaque and lightly browned on the outside.
4
Push the chicken to one side, add remaining oil, garlic, shallot, and scallion whites, and sauté over medium-high heat for 1 minute until the shallot turns golden.
5
Push everything to one side, pour the beaten egg into the cleared space, and scramble over medium-high heat for 30 seconds until just set but glossy.
6
Add the cooled jasmine rice to the wok, breaking up clumps with the spatula, and stir-fry over high heat for 3 minutes until grains are separate.
7
Drizzle the soy sauce and white pepper over the rice, tossing constantly over high heat for 1 minute until evenly coated without pooling.
8
Plate
Scatter the scallion greens over the rice and transfer to a plate while still steaming hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz406g chicken thigh
- 2 cup360g cooked jasmine rice, cooled
- 1.4 oz40g salted fish
- 22 large eggs
- 4 cloves4 cloves garlic
- 22 small shallot
- 44 scallions, whites and greens separated
- 4 tsp4 tsp light soy sauce
- 1/2 tsp1/2 tsp white pepper
- 4 tbsp4 tbsp vegetable oil
- 2 pinch2 pinch salt
