Salted Fish Fried Rice Recipe

Salted Fish Fried Rice Recipe

3 cups long grain rice, cooked and cooled for six to eight hours

1 cup finely-diced chicken meat (about 1 chicken breast) without skin

3 to 4 tablespoons diced salt fish

10 stalks kale or kailan, lightly peeled and diced

4 eggs (to add 1 tablespoon of oyster sauce and lightly beaten)

1 plant scallions, washed and diced (do not use the green leafy parts)

3 crisp lettuce leaves, washed, shaken dry and shredded

6 tablespoons peanut oil or any cooking oil

salt to taste

1 tablespoon fish sauce (nampla)

pinch of sugar

dash of white pepper powder

Method:

Heat oil in a wok until smoking.  Add salt fish and stir-fry over high heat until fragrant and crispy right through (3 to 5 minutes).  Set aside.  Stir-fry diced chicken quickly for about 1 minute until cooked.  Drain and set aside.  Using 3 tablespoons fresh oil, scramble eggs over high heat until cooked (it should not be runny).  Add kale and stir-fry for 2 minutes.  Add the fried chicken and salt fish.  Add the rice and press down with the back of the frying ladle - this will separate the rice grains.  Add salt, sugar and fish sauce and stir-fry for 4 to 5 minutes to give the rice an even smoky flavor.  Add scallions and shredded lettuce; stir-fry for a few seconds before turning off the heat.  The vegetables should be crisp and not too cooked.  Add a dash of pepper and serve hot.  If you want to serve the rice later, do not add the scallions and lettuce until you re-heat the dish just before serving.