Salted Fish Fried Rice
Salted Fish Fried Rice is a classic Cantonese dish that is packed with savory flavors and is a great way to use up leftover rice. The salted fish adds a unique umami taste to the dish, making it a favorite among many Cantonese cuisine lovers.
Ingredients
- 2 cups cooked rice
- 100g salted fish, diced
- 2 eggs, beaten
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 2 green onions, chopped
- 2 tablespoons vegetable oil
Instructions
- Heat 1 tablespoon of oil in a wok over medium heat. Add the beaten eggs and scramble until just set. Remove from the wok and set aside.
- Heat the remaining oil in the wok. Add the garlic and onion, and stir-fry until fragrant.
- Add the diced salted fish to the wok and stir-fry for 2-3 minutes.
- Add the cooked rice to the wok, breaking up any clumps, and stir-fry for 3-4 minutes.
- Stir in the soy sauce, oyster sauce, sugar, and white pepper. Add the scrambled eggs back to the wok and stir to combine.
- Add the chopped green onions and stir-fry for another 1-2 minutes.
- Transfer the fried rice to a serving dish and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 14g
Supplies
Wok Cooking spatula Chopping board Knife
Tools
Stove
Serving suggestions
Serve the Salted Fish Fried Rice with a side of stir-fried vegetables or a light soup for a complete meal.
Tips & tricks
Be sure to use leftover rice that has been refrigerated as it fries up better than freshly cooked rice.
Cost
$10