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.
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Units: US | Metric
- 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
- 1Heat oil in a wok until hot, fry salted fish until crispy and golden.
- 2Dish out and set aside.
- 3Heat remaining oil and add in sesame oil.
- 4Add prawns and fry until heated through.
- 5Put in the rice and toss briefly and add in seasoning.
- 6Stir-fry well to combine.
- 7Make a well in the centre of the rice.
- 8Beat in the eggs.
- 9Add a dash of pepper and cover the eggs with the rice for one to two minutes.
- 10Toss and fry rice well until well heated through.
- 11Should it be a bit too dry, add a little more oil to glaze.
- 12Add in the peas and toss well to combine. Put back the fried salted fish to mix.
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Nutritional Facts for Salted Fish Fried Rice
Serving Size: 1 (112 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 193.0
- Calories from Fat 85
- Total Fat 9.4 g
- Saturated Fat 1.5 g
- Cholesterol 77.8 mg
- Sodium 446.5 mg
- Total Carbohydrate 20.5 g
- Dietary Fiber 0.5 g
- Sugars 0.5 g
- Protein 5.8 g
The following items or measurements are not included: