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.