Cantonese fried rice with chicken, salted fish and bean sprouts

Name: Cantonese fried rice with chicken, salted fish and bean sprouts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Tony Tan

rice chicken

Cantonese fried rice with chicken, salted fish and bean sprouts

Ingredients

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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 cubes2 eggs, beaten with a pinch of salt400 gm steamed long-grain rice, preferably cooked the night before½ cup thinly sliced green onions1 cup bean sprouts, trimmed1 tbsp light soy sauce

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Instructions

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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.