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Prep 20 mins
Cook 0 mins
I order this dish all the time at Chinese restaurants, so this is my little attempt to re-create it at home. I find that it's usually not the fish that tastes super salty, but instead the egg. This recipe was taken from an online newspaper.
- 400 g leftover cooked rice, kept overnight
- 75 g prawns, shelled
- 50 g salted fish, chopped and soaked
- 2 tablespoons frozen green peas
- 2 eggs
- 3 tablespoons oil
- 1 teaspoon sesame oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon instant chicken bouillon granules
- 1⁄4 teaspoon sugar
- 1 teaspoon light soy sauce
- 1 dash pepper
- 1 tablespoon chopped spring onion
- 1 tablespoon chopped coriander leaves
- 1 tablespoon chopped red chile
- Heat oil in a wok until hot, fry salted fish until crispy and golden.
- Dish out and set aside.
- Heat remaining oil and add in sesame oil.
- Add prawns and fry until heated through.
- Put in the rice and toss briefly and add in seasoning.
- Stir-fry well to combine.
- Make a well in the centre of the rice.
- Beat in the eggs.
- Add a dash of pepper and cover the eggs with the rice for one to two minutes.
- Toss and fry rice well until well heated through.
- Should it be a bit too dry, add a little more oil to glaze.
- Add in the peas and toss well to combine. Put back the fried salted fish to mix.
This was great; used brown rice and leftover spareribs instead of prawns. Next time will add about half a cup of salted fish to really get that flavor