Ingredients

The following ingredients have 4 Servings
  • 80 ml vegetable oil (1/3 cup)
  • 30 gm salted fish, or to taste, skinned and lightly rinsed in water (see note)
  • 100 gm chicken thigh fillets, cut into small cubes
  • 2 eggs, beaten with a pinch of salt
  • 400 gm steamed long-grain rice, preferably cooked the night before
  • ½ cup thinly sliced green onions
  • 1 cup bean sprouts, trimmed
  • 1 tbsp light soy sauce

Instruction

  • Heat half the oil in a wok over high heat. Add salted fish and stirfry for 2-3 minutes or until crisp and golden, then remove using a slotted spoon and set aside. Add chicken to wok, stirfry for 1-2 minutes or until chicken turns white, then remove using a slotted spoon and set aside. Add remaining oil, pour in egg and cook, swirling it around until just set. Add rice and stirfry, separating grains, for 2 minutes. Add salted fish, chicken and remaining ingredients, season to taste with sea salt and freshly ground black pepper, stirfry for another minute or until heated through and serve immediately.