Fried RiceChineseMedium

Salted Fish and Chicken Fried Rice

Name: Salted Fish and Chicken Fried Rice
Prep time: 13 min
Cook time: 18 min
Total time: 31 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups (600 g) cooked jasmine rice, cold, day-old, clumps broken up with your fingers; 2 oz (55 g) salted fish (mackerel or threadfin), skin and bones removed, flesh cut into ¼-inch pieces; 8 oz (225 g) boneless, skinless chicken thighs, cut into ½-inch pieces; 2 tsp (10 ml) light soy sauce; 2 tsp (10 ml) Shaoxing wine; 1 tsp (3 g) cornstarch; 3 whole (150 g) large eggs, beaten until no streaks of white remain; 2 cups (150 g) fresh bean sprouts, rinsed and well drained; 3 cloves (15 g) garlic, finely minced; 1 tbsp (8 g) fresh ginger, peeled and finely minced; 4 whole (60 g) scallions, whites and greens sliced separately into ¼-inch rings; 5 tbsp (75 ml) neutral oil (peanut, canola or avocado), divided: 1 tbsp each for fish, chicken and eggs, 2 tbsp for the rice; 1 tbsp (15 ml) light soy sauce; ¼ tsp (½ g) ground white pepper; 1 tsp (5 ml) toasted sesame oil (optional)

From the MyKitchenBank Kitchen

Wok-fried jasmine rice with crisp, savory crumbles of salted fish, tender marinated chicken thigh, fluffy egg and crunchy bean sprouts. The salted fish seasons the whole dish, so you only need a little soy sauce.

Prep: 13 min
Cook: 18 min
Wait: 15 min
Total: 46 min
Makes: About 6 cups (4 generous servings)

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Ingredients

4 servings

4 cups (600 g) cooked jasmine rice, cold, day-old, clumps broken up with your fingers
2 oz (55 g) salted fish (mackerel or threadfin), skin and bones removed, flesh cut into ¼-inch pieces
For the chicken
8 oz (225 g) boneless, skinless chicken thighs, cut into ½-inch pieces
2 tsp (10 ml) light soy sauce
2 tsp (10 ml) Shaoxing wine
1 tsp (3 g) cornstarch
3 whole (150 g) large eggs, beaten until no streaks of white remain
2 cups (150 g) fresh bean sprouts, rinsed and well drained
3 cloves (15 g) garlic, finely minced
1 tbsp (8 g) fresh ginger, peeled and finely minced
4 whole (60 g) scallions, whites and greens sliced separately into ¼-inch rings
5 tbsp (75 ml) neutral oil (peanut, canola or avocado), divided: 1 tbsp each for fish, chicken and eggs, 2 tbsp for the rice
1 tbsp (15 ml) light soy sauce
¼ tsp (0.5 g) ground white pepper
1 tsp (5 ml) toasted sesame oil (optional)

Equipment (6)

14-inch (35 cm) carbon steel wok or large 12-inch (30 cm) nonstick skillet
Wok spatula or sturdy metal spatula
Cutting board and sharp knife
Small bowl for marinating chicken
Instant-read thermometer
Paper towels and a plate for the fried fish

Steps

Before you start

Use rice that was cooked at least 8 hours ahead and chilled uncovered or loosely covered in the fridge. Freshly cooked rice turns mushy in the wok.
Salted fish (such as mui heung or salted mackerel) is very salty and strongly scented. Open a window or turn on the exhaust fan before frying it.
Have every ingredient prepped and within arm's reach of the stove. Once the wok is hot the dish comes together in minutes.
Allow 15 minutes for the chicken to marinate while you prep everything else.

1
Loosen the rice
- Tip the cold rice into a large bowl.
- Using your fingers, break up every clump until the grains are separate and loose, with no lumps larger than a grape.
- Set aside.
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Ready when: Grains fall apart freely when you lift a handful.
Tip: Do this now. Clumpy rice cannot be broken up once it hits the wok without mashing the grains.
2
Marinate the chicken
- In a small bowl, toss the chicken pieces with the 2 tsp soy sauce, Shaoxing wine and cornstarch until each piece is lightly coated.
- Let it sit at room temperature for 15 minutes while you prep the rest.
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Ready when: Chicken looks glossy with no dry cornstarch visible.
3
Prep the aromatics
- While the chicken marinates, cut the salted fish into ¼-inch pieces, beat the eggs, mince the garlic and ginger, slice the scallions (whites and greens in separate piles) and drain the bean sprouts well.
- Pat the sprouts dry with paper towels.
- Arrange everything next to the stove.
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Ready when: All ingredients are prepped and within reach.
Tip: Wet bean sprouts steam the rice instead of frying it, so dry them thoroughly.
4
Crisp the salted fish
- Heat the wok over medium heat for 1 minute.
- Add 1 tbsp oil, swirl to coat, then add the salted fish.
- Fry, stirring often, for 3 to 4 minutes until the pieces are golden brown, dry and crisp at the edges and smell toasty.
- Transfer to a paper towel-lined plate and crumble any larger pieces with your fingers.
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Ready when: Fish is golden brown and crisp, with bubbles around the pieces calming down.
Tip: Do not let the fish go dark brown; it turns bitter. Reduce heat if it browns in under 2 minutes.
5
Sear the chicken
- Wipe out the wok if there are dark bits, then heat over high heat until a drop of water evaporates on contact, about 1 minute.
- Add 1 tbsp oil and the chicken in a single layer.
- Leave it undisturbed for 1 minute to brown, then stir-fry for 2 to 3 minutes more.
- Transfer to a clean plate.
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Ready when: Chicken is lightly browned, opaque throughout and reads 165°F (74°C) in the thickest piece.
Tip: If your wok is small, cook the chicken in two batches so it sears rather than steams.
6
Scramble the eggs
- Reduce heat to medium-high and add 1 tbsp oil.
- Pour in the beaten eggs and let them set for 10 seconds, then push and fold with the spatula, breaking into small curds.
- Cook about 1 minute total until just set but still glossy.
- Move the eggs to the plate with the chicken.
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Ready when: Eggs are set in soft, small curds with no visible liquid.
7
Fry the aromatics
- Return the wok to high heat.
- Add the remaining 2 tbsp oil, then the garlic, ginger and scallion whites.
- Stir constantly for 20 to 30 seconds.
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Ready when: Garlic and ginger smell fragrant and are pale gold, not brown.
Tip: If the garlic starts to brown immediately, lift the wok off the heat for a few seconds.
8
Fry the rice
- Add the loosened rice to the wok.
- Spread it up the sides and toss and press with the spatula for 3 to 4 minutes, until the rice is heated through, bouncing in the pan and individual grains look dry and lightly toasted.
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Ready when: Rice is steaming hot, grains are separate and you can hear them sizzle and pop.
Tip: Keep the rice moving but let it sit for a few seconds between tosses to pick up wok flavor.
9
Season and combine
- Drizzle the 1 tbsp soy sauce around the edge of the wok so it sizzles, then sprinkle in the white pepper.
- Add the chicken, eggs and crispy salted fish.
- Toss for 1 minute to combine.
- Taste a spoonful and add a pinch of salt only if needed; the fish is already salty.
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Ready when: Rice is evenly tinted pale gold, with eggs, chicken and fish distributed throughout.
10
Finish and serve
- Add the bean sprouts and scallion greens and toss for 30 to 45 seconds, just until the sprouts are hot but still crunchy.
- Turn off the heat, drizzle with sesame oil if using, and serve immediately.
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Ready when: Sprouts are glossy and slightly softened at the edges but still crisp when bitten.
Tip: Serve right away. The sprouts release water and soften as the rice sits.

Good to know

Tips

Spread leftover cold rice on a tray and refrigerate for 30 minutes if it is still slightly warm or damp; dry grains fry best.
Keep the heat high for the rice and chicken, but lower it for the salted fish so it crisps without burning.
Cook in a large wok; if you only have a 10-inch skillet, halve the recipe so the rice fries instead of steaming.
Taste before adding salt. Salted fish varies a lot in saltiness between brands.

Make ahead

"Cook the rice up to 2 days ahead and refrigerate. Cut the chicken and marinate it, and chop all aromatics, up to 1 day ahead and store covered in the fridge. Fry the salted fish up to 1 day ahead and keep in an airtight container in the fridge."

Storage & reheating

"Room temperature: no more than 1 hour. Refrigerator: cool quickly and store in an airtight container for up to 2 days. Freezer: up to 1 month in a freezer-safe container (sprouts will soften). Reheat in a hot wok or skillet with a splash of water for 3 to 4 minutes, or microwave covered for 2 minutes, stirring halfway, until steaming hot throughout (165°F / 74°C)."

Substitutions

salted fish (mackerel or threadfin) → Salted anchovies or 3 tbsp store-bought crispy salted fish flakes. Anchovies are saltier, so use about 1 oz (30 g) and skip the extra soy sauce if needed.
boneless, skinless chicken thighs → Boneless, skinless chicken breast. Cook only until 165°F (74°C); breast dries out faster than thigh.
Shaoxing wine → Dry sherry. Use the same amount; it gives a similar mellow flavor.
fresh bean sprouts → Thinly sliced napa cabbage or shredded lettuce. Add at the same time and cook just 30 seconds for crunch.

chicken chinese fried rice leftover rice salted fish seafood weeknight wok

Steps

Loosen the rice

Marinate the chicken

Prep the aromatics

Crisp the salted fish

Sear the chicken

Scramble the eggs

Fry the aromatics

Fry the rice

Season and combine

Finish and serve

Good to know

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