Skip to main content
logo
Food Advertising by

Salted fish fried rice ~ 咸鱼炒饭


This is rustic home cooking with simple ingredients consisting of salted fish, brown rice, chicken and eggs.  Many would love to have a bowl of this fried rice while there may be others who are put off by the strong smell of Asian cooking and in this case, the salted fish.   But to my family members they always look forward to this simple yet delicious one-pot meal!




Yummy ~  I served this with some tomato chutney on the side.

Salted fish fried rice  ~   咸鱼炒饭
Ingredients

  • 1 chicken breast, diced
  • 50 gm salted fish, diced
  • 3 cups cooked rice, preferably overnight rice (I used brown rice)
  • 2 eggs
  • spring onions
  • 4 pips of garlic, chopped
  • sesame oil
  • salt and fish sauce to taste
Method
  1. Season the chicken breast with some salt and pepper.
  2. Heat up a non-stick frying pan with some oil, break in the eggs, scramble and dish out.
  3. Fry the salted fish till fragrant, dish out.
  4. Fry the chopped garlic till fragrant, add in the chicken and stir-fry till cooked.
  5. Add in the loosened rice, fry and add in light soya sauce and salt.  Sprinkle on some water if the rice is a bit dry.
  6. Add in the salted fish and eggs.  Mix well and fine tune to taste.
  7. Add in the chopped spring onions, drizzle on some sesame oil.
  8. Dish into bowls and serve immediately.









Comments

  1. I always love salted fish! So appetizing, ain't they? The rice looks very delicious, Cheah.

    ReplyDelete
    Replies
    1. Thank you, Angie. Salted fish pairs well with noodles and rice.

      Delete
  2. I always think that salter fish makes everything so delicious!

    ReplyDelete
    Replies
    1. Yes, salted fish is a very versatile ingredient in Asian cooking!

      Delete
  3. My hubby loves salted fish and I'm sure he will be very happy if I cook this fried rice for him! Thanks Cheah for sharing :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Yam paste Mooncake ~ 2018 ~ 芋头月饼

It's that time of the year once again and there are Mooncakes galore at all the shopping malls and supermarkets.  The Mid-autumn Mooncake festival falls  on 24th September, this year.  This round, I'm sharing with you mooncakes with homemade yam paste.  Homemade yam paste is moist and sugar level can be controlled.  These mooncakes do not have a 'waiting period'  which is  ( 回油)  and can be eaten on the day they are baked.  Best to consume within four days.



Yam Paste Mooncake ~ 2018  ~  芋头月饼
Ingredients
500 gm yam100 gm sugar25 gm wheatstarch1/8 tsp salt70 ml vegetable oil (may require less)Method Peel yam, cut into slices and weigh out 500 gm.  Steam yam slices on medium heat for about 30 mins. till soft.Immediately mash up the yam slices while still hot (yam will harden once cooled) OR can use a handheld blender to blend.  (I used the latter).Pour the mashed yam into a non-stick pot, stir on low heat adding oil little by little.  Gradually add in sugar and salt.  All th…