Salted Fish Fried Rice
Elevate your weeknight meals with the bold and savory flavors of Salted Fish Fried Rice, a delicious one-pan recipe that’s perfect for busy days. This Southeast Asian-inspired dish combines fluffy day-old rice with the unmistakable umami of crispy, golden-brown salted fish, accompanied by scrambled eggs, tender carrots, and vibrant peas. Enhanced with a harmonious blend of soy sauce, oyster sauce, and a touch of white pepper, this fried rice delivers a satisfying balance of salty and savory notes in every bite. Quick to prepare in just 30 minutes, it’s a brilliant way to transform leftover rice into a crowd-pleasing meal. Serve it piping hot, garnished with fresh green onions for a touch of color and crunch—perfect as a main dish or a side at your next dinner table gathering!
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Recipe Information
Ingredients
- 4 cups day-old cooked rice
- 50 grams salted fish (e.g., dried or preserved fish)
- 2 tablespoons cooking oil
- 2 cloves garlic (minced)
- 2 large egg
- 1 medium carrot (diced)
- 0.5 cup frozen peas
- 2 stalks green onions (chopped)
- 1.5 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 0.25 teaspoons white pepper
- 0.25 teaspoons salt
Instructions
Prepare the salted fish by rinsing it briefly with water to remove excess salt. Pat it dry with paper towels, then dice it into small pieces.
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium heat. Add the diced salted fish and stir-fry for 2-3 minutes until golden brown and fragrant. Remove the salted fish from the wok and set it aside.
In the same wok, add the remaining 1 tablespoon of cooking oil. Add the minced garlic and stir-fry for 30 seconds until aromatic.
Push the garlic to one side of the wok and crack the eggs into the empty space. Allow the eggs to cook for about 10 seconds, then scramble them with a spatula.
Add the diced carrot and frozen peas to the wok. Stir-fry for 3-4 minutes until the vegetables are softened.
Turn the heat to high and add the day-old cooked rice to the wok. Break up any clumps of rice with your spatula and mix it well with the vegetables and eggs.
Return the cooked salted fish to the wok and stir-fry for another 1-2 minutes to evenly distribute it throughout the rice.
Season the fried rice by adding soy sauce, oyster sauce, white pepper, and salt. Mix thoroughly to coat the rice evenly with the sauces.
Add the chopped green onions and give the fried rice one final stir. Remove from heat.
Serve the Salted Fish Fried Rice hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 6176 mg | 269% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 9.7 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 241 mg | 19% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1216 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
