Skip to main content

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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.