Salted Fish & Chicken Fried Rice (Cantonese Style)
Salted Fish & Chicken Fried Rice (Cantonese Style)
Ingredients
For the Rice
- 4 cups day-old cooked jasmine rice, cold, grains separated
For the Chicken
- 12 ounces boneless, skinless chicken thigh, diced into 1/2-inch pieces
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Salted Fish
- 2 ounces Chinese salted fish, steamed for 10 minutes, flaked, bones removed
For the Aromatics & Vegetables
- 3 garlic, cloves, minced
- 1 tablespoon ginger, minced
- 4 green onions, sliced, white and green parts separated
- 2 eggs, beaten
- 1/2 cup frozen peas, thawed
For the Seasoning
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
Other
- 3 tablespoons vegetable oil, divided
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the diced chicken thigh with 1 teaspoon light soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper. Mix well and set aside to marinate for at least 15 minutes.
⏱️ 15 min
- 2
Prepare the salted fish: If not already steamed, steam the salted fish for 10 minutes until tender. Let it cool slightly, then flake the fish, carefully removing any bones. Set aside.
⏱️ 10 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 4
Add another 1 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and scramble until just set but still slightly moist. Break the eggs into smaller pieces with your spatula. Remove the eggs from the wok and set aside.
⏱️ 2 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the flaked salted fish to the wok and stir-fry for 1-2 minutes until aromatic and slightly crispy. Be careful not to burn it.
⏱️ 2 min
- 7
Add the cold day-old jasmine rice to the wok. Break up any clumps with your spatula and stir-fry vigorously for 3-4 minutes, ensuring the rice is heated through and each grain is separated.
⏱️ 4 min
- 8
Return the cooked chicken and scrambled eggs to the wok. Add the thawed peas. Stir to combine all ingredients.
⏱️ 1 min
- 9
In a small bowl, whisk together 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, and 1/4 teaspoon white pepper. Pour this seasoning mixture over the fried rice. Stir-fry for another 1-2 minutes, ensuring the rice is evenly coated with the sauce.
⏱️ 2 min
- 10
Stir in the green parts of the green onions. Give it a final toss and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Fish & Chicken Fried Rice (Cantonese Style)
For the Rice
- 4 cups day-old cooked jasmine rice, cold, grains separated
For the Chicken
- 12 ounces boneless, skinless chicken thigh, diced into 1/2-inch pieces
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Salted Fish
- 2 ounces Chinese salted fish, steamed for 10 minutes, flaked, bones removed
For the Aromatics & Vegetables
- 3 garlic, cloves, minced
- 1 tablespoon ginger, minced
- 4 green onions, sliced, white and green parts separated
- 2 eggs, beaten
- 1/2 cup frozen peas, thawed
For the Seasoning
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
Other
- 3 tablespoons vegetable oil, divided
Instructions
- 1
Prepare the chicken: In a medium bowl, combine the diced chicken thigh with 1 teaspoon light soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper. Mix well and set aside to marinate for at least 15 minutes.
⏱️ 15 min - 2
Prepare the salted fish: If not already steamed, steam the salted fish for 10 minutes until tender. Let it cool slightly, then flake the fish, carefully removing any bones. Set aside.
⏱️ 10 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min - 4
Add another 1 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and scramble until just set but still slightly moist. Break the eggs into smaller pieces with your spatula. Remove the eggs from the wok and set aside.
⏱️ 2 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the flaked salted fish to the wok and stir-fry for 1-2 minutes until aromatic and slightly crispy. Be careful not to burn it.
⏱️ 2 min - 7
Add the cold day-old jasmine rice to the wok. Break up any clumps with your spatula and stir-fry vigorously for 3-4 minutes, ensuring the rice is heated through and each grain is separated.
⏱️ 4 min - 8
Return the cooked chicken and scrambled eggs to the wok. Add the thawed peas. Stir to combine all ingredients.
⏱️ 1 min - 9
In a small bowl, whisk together 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, and 1/4 teaspoon white pepper. Pour this seasoning mixture over the fried rice. Stir-fry for another 1-2 minutes, ensuring the rice is evenly coated with the sauce.
⏱️ 2 min - 10
Stir in the green parts of the green onions. Give it a final toss and serve immediately.
⏱️ 1 min