Salted Fish and Chicken Fried Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: •4 dry measure cups of uncooked Jasmine long grain rice
•3/4 lb thin chicken filets cut into strips
•1 dry measure cup minced salted dried fish
•5 garlic cloves minced
•3 large eggs beaten
•1 cup snow pea pods cut in half
•1 cup scallions
•3 tablespoons chinese chive flower buds (optional)
•1/2 cup romain lettuce greens minced into small strips
•3/4 cup frozen mixed vegetables
•4 tablespoons vegetable oil
Sauce
•3 tablespoons soy sauce
•2 tablespoons white vinegar
•2 tablespoons fish sauce
•1 tablespoon oyster sauce
•3 tablespoons water
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Directions: |
Directions:•Cook the 4 cups of Jasmine rice the day before and refrigerate overnight
•Wet hands and break the rice into individual grains.
•Mix the sauce ingredients in a small bowl well
•Heat the vegetable oil over high heat in a wok.
•When the oil starts to smoke, lower the heat by 70% and add the garlic and dried fish.
•Fry gently, stirring carefully as not to break up the pieces of fish.
•Move the garlic and fish up the side of the wok some and pour in the eggs
•Scramble the eggs
•Add the chicken and stir well with the other ingredients until the chicken starts turning opaque.
•Add the snow pea pods and stir, frying gently.
•Add the chive buds and scallions. Stir well.
•Increase the heat to 40%
•Add the rice and if needed, add a little more oil to the center of the wok. Stir well.
•Add the frozen vegetables and the lettuce strips and mix well.
•Pour in the fried rice sauce carefully in a spiral and stir well.
•Cook another 45 seconds and remove from heat.
•Put into a large bowl and serve.
•Provide chopped peppers and fish sauce as desired. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:2 days |
Personal
Notes: |
Personal
Notes: This is just about one of my favorite fried rice dishes. And three months ago I had never heard of it. I went into a Malaysian/Thai restaurant I go to now and then and saw this on the menu. They had three “salted fish” dishes and this one was recommended by our waiter so I ordered it. And I was amazed at how delicious and simple it was. Nothing haute cuisine-ish. Just delicious taste without being fishy. So I set out to duplicate this at home since I loved it so much. I spent weeks researching ingredients and testing things. And I will tell you I made some dreadful mistakes. What you see here is the correct recipe with the bugs worked out.
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