Cantonese fried rice with chicken, salted fish and bean sprouts

AT A GLANCE

  • Serves 4 people

  • 80 ml (1/3 cup) vegetable oil
  • 30 gm salted fish, or to taste, skinned and lightly rinsed in water (see note)
  • 100 gm chicken thigh fillets, cut into small cubes
  • 2 eggs, beaten with a pinch of salt
  • 400 gm steamed long-grain rice, preferably cooked the night before
  • ½ cup thinly sliced green onions
  • 1 cup bean sprouts, trimmed
  • 1 tbsp light soy sauce
01   Heat half the oil in a wok over high heat. Add salted fish and stirfry for 2-3 minutes or until crisp and golden, then remove using a slotted spoon and set aside. Add chicken to wok, stirfry for 1-2 minutes or until chicken turns white, then remove using a slotted spoon and set aside. Add remaining oil, pour in egg and cook, swirling it around until just set. Add rice and stirfry, separating grains, for 2 minutes. Add salted fish, chicken and remaining ingredients, season to taste with sea salt and freshly ground black pepper, stirfry for another minute or until heated through and serve immediately.
Note One of the best salted fish is Nan Fong. It’s made with mackerel from Thailand and is available vacuum-packed in the refrigerated section of Asian grocers.

Recipe:

TONY TAN

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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