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Salted Fish and Chicken Fried Rice
Salted Fish and Chicken Fried Rice

Before you jump to Salted Fish and Chicken Fried Rice recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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We hope you got benefit from reading it, now let’s go back to salted fish and chicken fried rice recipe. You can have salted fish and chicken fried rice using 16 ingredients and 16 steps. Here is how you do that.

The ingredients needed to prepare Salted Fish and Chicken Fried Rice:
  1. You need 2 chicken thighs fillets
  2. Provide 2 eggs
  3. Take Salted Fish
  4. Use Bean sprouts
  5. Get 1 Spring onion
  6. Get 1 Brown onion
  7. Take 1 tsp Fresh ginger
  8. Take 1 tsp Garlic paste
  9. Take 1 Lettuce leaf
  10. Take 1 & ½ cups of rice
  11. Provide 1 tsp Chinese cooking wine
  12. Get 1/2 tsp Black pepper powder
  13. Prepare 1 tsp Fish sauce
  14. Get 1/2 Tbsp Light soy sauce
  15. You need 1 tsp Sesame oil
  16. Provide Salt & pepper (for seasoning)
Instructions to make Salted Fish and Chicken Fried Rice:
  1. Chop ingredients as shown
  4. I chopped dried anchovies, and shallow fried them in vegetable oil.
  5. Cook chicken in a pan seasoned with salt and pepper (fry till just tender) and remove from pan
  6. Make an omelette using the eggs and set aside.
  7. Heat oil in large wok or pan and add ginger, garlic and onion. Stir till fragrant.
  8. Add the rice and combine with onion, garlic and ginger
  9. Add chicken
  10. Add sesame oil, Chinese wine, fish sauce and soy sauce. (Stir in after adding each sauce)
  11. Add the black pepper powder.
  12. Chop up omelette and add in
  13. Add anchovies and stir in
  16. Lastly add chopped lettuce, bean sprouts and spring onions.

Heat remaining oil and add in sesame oil. Add prawns and fry until heated through. Remove the chicken and set aside. Cook the fish until it becomes fragrant before adding the rice. Stir-fry the rice until it has evenly mixed with the fish before making an open space in the centre of the wok for the egg.

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