🐟 Dad’s ADDICTIVE Salted Fish & Chicken Fried Rice (鹹魚雞粒炒飯)

By Made With Lau · 30 min

Ingredients

Instructions

1. Rinse the rice 2 to 3 times with clean water, draining each time. Put the rice and water in the rice cooker and cook it.
2. Fluff the cooked rice with chopsticks to release the steam.
3. Dice the green onions, using both green and white parts. Cut the ginger into thin slices, then into strips. Shred the lettuce into thin strips.
4. Cut the chicken into 1/2-inch cubes. Mix it in a bowl with the oyster sauce, 0.125 teaspoon white pepper, cornstarch and 1 tablespoon water.
5. Remove the head of the salted fish, trim the dorsal fins with kitchen shears, rinse and pat dry. Remove the spine and bones, cut into 1/4-inch strips, then dice into pea-sized pieces.
6. Beat the eggs. Heat a wok on high, add oil, and stir-fry the eggs for 20 to 30 seconds. Remove.
7. Add more oil. Stir-fry the chicken on lower heat for about 1 minute until 90 percent cooked. Remove.
8. Add more oil, then stir-fry the ginger and salted fish for about 1 minute until aromatic.
9. Add the rice and stir-fry for 1.5 to 2 minutes, breaking up clumps. Add the eggs and stir-fry 40 to 50 seconds, then add the chicken on high heat for 40 to 50 seconds.
10. Add the green onions and 0.25 teaspoon white pepper and stir-fry 40 to 50 seconds.
11. Taste for saltiness with the heat off or low, then add fish sauce as needed. Turn off the heat and add the lettuce.
12. Turn the heat back to high, stir-fry for 1 more minute with the remaining oil, and serve. For presentation, pack the rice into a bowl, press a plate on top and flip.

Summarized from Made With Lau's video. Watch it for the details.

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