Fried rice can have many variations from the Yangzhou fried rice of China, Nasi Goreng in Malaysia and Sinangag in the Philippines but all of them are created for one reason and it is the recycling of left over ingredients from other dishes as well as the leftover steamed rice hence the variations are limitless but all of us have their favourites and this is one of mine, a fried rice that is not as popular compared to the others but trust me it is better than most of them.
I discovered this simple aromatic and very tasty fried rice when I was working in Hong Kong and during my first days I never knew how to order as everything in the menu is written in Chinese, I also don’t know the names of their dishes which led me to this fried rice as that was the one beside my table had ordered, when the waiter asked me for what I want I just pointed to that table and I said I want one of those. I was lucky that that person ordered really good fried rice variant that I haven’t tried which also had made my taste buds so happy, that is why before I left the restaurant I asked what was it and they told me the ingredients. It was shared to me baack then now here it is for you to try it out as well. The salted fish in this fried rice is the key ingredient as it gives so much flavour and fragrance while the chicken adds another dimension to the flavour and texture, while the lettuce gives it a hint of freshness which makes it a complete meal.
day old cooked rice, about 3 bowls
1 large chicken breast, sliced
1 piece small salted fish (haam yu)
2 stalks spring onions, chopped
6 pcs lettuce leaves, chopped
1 tsp minced ginger
2 cloves garlic, minced
3 eggs lightly beaten
1 tsp sesame oil
1 tsp Chinese cooking wine
1 tbsp light soy sauce
1 tsp corn starch
1. In a bowl mix sesame oil, cooking wine, light soy sauce and corn starch. Add chicken then let it marinate for 30 minutes.
2. Cut the salted fish into very small pieces then set aside.
3. Add oil in a wok then set heat on high, add chicken then cook for 2 minutes while continuously stir frying. Remove chicken then set it aside.
4. Add oil if needed into the wok then add the fish, ginger and garlic, stir fry for 15 seconds.
5. Add rice to the wok then stir fry until fish is evenly mixed.
6. Place rice on the side of the wok making an open space on the middle of the wok. Add the eggs then once cooked incorporate it with the rice.
7. Add spring onions and cooked chicken then stir fry for around 5 minutes. Season with salt, turn heat of then add the chopped lettuce.