Salted Fish Fried Rice

Cantonese Chinese Comfort Food

Servings: 4-6 | Prep Time: 10 mins | Cook Time: 10 mins

Salted fish fried rice makes for a pungent and tasty dish. This Cantonese Chinese comfort food is pure salty goodness, but it can be an acquired taste. Salted fish at your local Asian market comes in many forms: dried, canned, frozen or jarred in oil. Here, we're using the jarred salted mackerel in oil because there's no need to rehydrate before cooking. Usually, fried rice is made with leftover day old rice, but no one will judge you if you cook rice just to make fried rice! If salted fish doesn't suit your palette, skip it and simply have lap cheong (Chinese sausage) fried rice, also delicious.

• 6 cups cooked white rice
• 2 pieces salted fish (mackerel),
bones removed, meat minced
• 2 lap cheong (Chinese sausage), thinly sliced
• 1/2 cup frozen peas
• 3 large eggs
• 1/2 TBSP garlic, minced
• 1 TBSP light soy sauce
• 1/8 tsp white pepper, ground
• 2 TBSP vegetable oil

Garnish
• 1 cucumber, peeled and sliced
• 1/4 cup chopped scallions

On the stovetop, heat a large wok or skillet over medium heat. Add oil, garlic, and lap cheong. Stir to cook until garlic is golden and Chinese sausage starts to curl. Add frozen peas and salted fish. Cook until peas look solid green and moist.
Add rice, soy sauce and white pepper. Stir quickly, getting a nice even color on the rice from the soy sauce.
Push rice to the side, leaving an open space in the pan. Add eggs to open pan space. Scramble to cook eggs until they start to solidify. Then combine rice and eggs. Turn off heat. Residual heat will finish cooking the eggs.
Serve salted fish fried rice hot. Top it off with scallions and garnish with cucumber slices. Enjoy!