Salted Fish Fried Rice: Easy & Delicious Cantonese Recipe

Name: Salted Fish Fried Rice: Easy & Delicious Cantonese Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Cantonese
Ingredients: 3 cups Cooked Rice (day-old) (chilled, for best texture); 2 fillets Salted Fish (e.g., mackerel or dace) (flaked, bones removed); 2 large Eggs (lightly beaten); 3 cloves Garlic (minced); 1 inch piece Ginger (minced); 3 stalks Scallions (Green Onions) (chopped, white and green parts separated); 2 tablespoons Light Soy Sauce; 1 teaspoon Sesame Oil; 0.5 teaspoon White Pepper; 3 tablespoons Cooking Oil (for frying)

Learn to make classic Salted Fish Fried Rice, a flavorful Cantonese dish perfect for a quick and satisfying meal. This recipe uses simple ingredients and day-old rice for the best texture. Follow along for an authentic taste of home cooking.

#Fried Rice

#Salted Fish

#Chinese Food

#Easy Recipe

#Weeknight Meal

#Asian Cuisine

#Quick Dinner

Perfectly Cooked Salted Fish Fried Rice, Ready to Serve

Recipe Information

15m

Prep Time

15m

Cook Time

30m

Total Time

Servings

Easy

Cantonese

English

Nutrition (per serving)

450

Calories

25g

Protein

50g

Carbs

18g

Fat

Close-up of Fragrant Salted Fish Fried Rice in a Bowl

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Salted Fish Fried Rice Garnished with Fresh Scallions

Instructions

0/7 completed

1
Prepare the ingredients: Flake the cooked salted fish, mince garlic and ginger, chop scallions separating white and green parts, and lightly beat the eggs in a bowl.
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2m
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Prepare the ingredients: Flake the cooked salted fish, mince garlic and ginger, chop scallions separating white and green parts, and lightly beat the eggs in a bowl.
2m
Ensure all ingredients are prepped before you start cooking, as fried rice cooks quickly.
2
Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat. Add the flaked salted fish and fry until crispy and fragrant, about 2-3 minutes. Remove the fish and set aside.
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3m
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Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat. Add the flaked salted fish and fry until crispy and fragrant, about 2-3 minutes. Remove the fish and set aside.
3m
Don't overcrowd the pan; fry the fish in batches if necessary to ensure crispiness.

3
Add another tablespoon of oil to the wok. Pour in the beaten eggs and scramble them until just set but still slightly moist. Break them into small pieces and push to one side of the wok.
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1m
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Add another tablespoon of oil to the wok. Pour in the beaten eggs and scramble them until just set but still slightly moist. Break them into small pieces and push to one side of the wok.
1m
Do not overcook the eggs; they will continue to cook with the rice.
4
Add the remaining cooking oil to the empty side of the wok. Add minced garlic, ginger, and the white parts of the scallions. Sauté for about 30 seconds until fragrant.
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1m
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Add the remaining cooking oil to the empty side of the wok. Add minced garlic, ginger, and the white parts of the scallions. Sauté for about 30 seconds until fragrant.
1m
Keep the heat high to prevent the aromatics from burning.
5
Add the day-old cooked rice to the wok. Use your spatula to break up any clumps and stir-fry vigorously for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
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4m
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Add the day-old cooked rice to the wok. Use your spatula to break up any clumps and stir-fry vigorously for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
4m
Day-old chilled rice is crucial for a non-soggy fried rice texture.

6
Return the fried salted fish and scrambled eggs to the wok. Drizzle in the light soy sauce and sesame oil, then sprinkle with white pepper. Toss everything together, mixing well to combine all ingredients and flavors.
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2m
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Return the fried salted fish and scrambled eggs to the wok. Drizzle in the light soy sauce and sesame oil, then sprinkle with white pepper. Toss everything together, mixing well to combine all ingredients and flavors.
2m
Taste and adjust seasoning if needed; the salted fish is already quite salty.
7
Add the green parts of the scallions and give a final quick toss. Serve immediately while hot. Garnish with additional scallions if desired.
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1m
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Add the green parts of the scallions and give a final quick toss. Serve immediately while hot. Garnish with additional scallions if desired.
1m
Fried rice is best enjoyed fresh from the wok.