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.









Labels:

Comments

  1. Angie's RecipesMay 22, 2017 at 1:41 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMay 27, 2017 at 7:13 PM

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

      Delete
  2. PHMay 23, 2017 at 6:37 PM

    I always think that salter fish makes everything so delicious!

    ReplyDelete
    Replies
    1. Sokehah cheahMay 27, 2017 at 7:14 PM

      Yes, salted fish is a very versatile ingredient in Asian cooking!

      Delete
  3. ann lowMay 28, 2017 at 9:10 PM

    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

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe