Back to list

Best Easy Salted Fish and Chicken Fried Rice Recipe

Name: Best Easy Salted Fish and Chicken Fried Rice Recipe
Total time: 30 min
Yield: 240 g
Ingredients: Jasmine rice, cooked and chilled 3 cups; Boneless chicken breast 8 oz; Salted fish (Boneless, Chinese-style, skin removed) 2 oz; Eggs 2 pieces; Green onions 3 stalks; Yellow onion 0.5 cup; Frozen peas 0.5 cup; Soy sauce 1.5 tbsp; Oyster sauce 1 tbsp; Sesame oil 1 tsp; Vegetable oil 2 tbsp; White pepper 0.25 tsp

Pungent salted fish and diced chicken lend an intensely savory umami to this Cantonese-style fried rice. A protein-rich family favorite in Southern China, its bold flavor means a little goes a long way.

Cook 30 min Difficulty NORMAL 385 kcal

#high protein #mediterranean

Image coming soon

Ingredients

Main ingredients

Jasmine rice, cooked and chilled 3 cups
Boneless chicken breast 8 oz
Salted fish (Boneless, Chinese-style, skin removed) 2 oz
Eggs 2 pieces
Green onions 3 stalks
Yellow onion 0.5 cup
Frozen peas 0.5 cup

Seasonings/Sauce

Soy sauce 1.5 tbsp
Oyster sauce 1 tbsp
Sesame oil 1 tsp
Vegetable oil 2 tbsp
White pepper 0.25 tsp

Nutrition summary

Carbohydrates 47 g 49%

Protein 21 g 22%

Fat 12 g 28%

Serving size 240g

Cooking steps

1

Dice the chicken breast into ½-inch cubes and finely chop the salted fish. Slice green onions thinly, reserve greens for garnish, and dice onions.
2

Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the salted fish and stir-fry until fragrant and golden, about 1–2 minutes. Push to the side.
3

Add the diced chicken breast and stir-fry with the salted fish for 2–3 minutes until chicken is just cooked. Remove both from the wok and set aside.
4

Add remaining vegetable oil, then stir-fry diced onion and frozen peas for 1 minute. Push to the side of wok.
5

Beat eggs. Pour into center of the wok, let set for 20 seconds, then scramble until just set. Add chilled rice, using high heat to ensure separation. Stir-fry for 3 minutes.
6

Return chicken and salted fish to the wok. Add soy sauce, oyster sauce, and white pepper. Stir vigorously on high heat for 2–3 minutes to combine evenly and heat through.
7

Sprinkle in green onions, drizzle with sesame oil, and toss well. Taste and adjust seasoning as desired. Serve hot, garnished with reserved green onions.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredient is salted fish, which provides an assertive umami punch unique to Cantonese-style fried rice. Combined with diced chicken, it creates a richly savory profile that sets this dish apart from other fried rice recipes.

Q. How should I control the heat to avoid burning the salted fish?

Salted fish should be stir-fried in vegetable oil over medium-high heat. Watch closely and cook only until golden and fragrant, about 1–2 minutes. Excessive heat can burn the fish and make it bitter, so be ready to push it aside as soon as it browns.

Q. What's the best way to keep the fried rice fluffy rather than sticky?

Use cold, day-old rice and stir-fry on high heat. Add rice after eggs are mostly cooked, then break up clumps by pressing with your spatula. Stir swiftly—this ensures the grains stay distinct and the finished fried rice isn't gummy.

Q. How many calories and how much protein are there per serving?

Each serving contains about 385 kcal, with 21 grams of protein. The protein-to-carb caloric ratio is 22% protein to 49% carbohydrates, making this a substantial source of protein among fried rice variants.

Q. Which seasoning impacts the dish's flavor most?

Soy sauce and oyster sauce are the key umami-rich seasonings that balance the pungency of the salted fish. Together, they create the savory depth characteristic of Salted Fish and Chicken Fried Rice.

Best Easy Salted Fish and Chicken Fried Rice Recipe

AI 영양사 앤디