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.

Salted Fish Fried Rice

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

  1. 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.
  2. Heat the remaining oil in the wok. Add the garlic and onion, and stir-fry until fragrant.
  3. Add the diced salted fish to the wok and stir-fry for 2-3 minutes.
  4. Add the cooked rice to the wok, breaking up any clumps, and stir-fry for 3-4 minutes.
  5. Stir in the soy sauce, oyster sauce, sugar, and white pepper. Add the scrambled eggs back to the wok and stir to combine.
  6. Add the chopped green onions and stir-fry for another 1-2 minutes.
  7. 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