I love Salted Fish Fried Rice. I order whenever and wherever I see it. I've even asked restaurants if they could make it, even though it's not on the menu. For some reason, I have a hard time finding the salted fish and I don't exactly live in a food desert. So I have devised a recipe using salted anchovies, which are basically a more intensely flavored salted fish. The anchovy (salted fish) adds a rich saltiness which seems to make up for the small amount of meat. This dish is a great way to use up leftovers, so use it as a blueprint and add whatever ingredients (eg. vegetables, meat, etc) you have on hand. —HalfPint
oil, divided, plus more as needed
boneless skinless chicken thighs, very coarsely chopped
chopped onions or scallions
diced (small) cooked carrots
soy sauce, optional
ground white pepper, optional
In This Recipe
Season the chicken with a little salt. Heat a non-stick skillet or seasoned wok and add 1Tb oil. Add the chicken and stir-fry on high heat until the chicken is cooked through. Remove the chicken to a small bowl and set aside.
In the same pan, add the remaining 2 Tb oil and onions. Cook until the onions are softened, ~2 minutes. Add the anchovy to the onions and stir & lightly mash until the anchovy disintegrates, 1-2 minutes.
If mixture looks a little dry, add another Tb of oil. Add the rice, breaking up any lumps and mixing to coat the rice with the flavored oil.
When the rice is thoroughly hot, crack the eggs over the rice and scramble them into the rice mixture. Keep stirring until the eggs are cooked.
Return chicken to the skillet/wok and add the carrots and peas, stirring until the peas are just cooked, 3-5 minutes.
Taste and add more salt or soy sauce, if needed. Add a light sprinkle of white pepper, optional. Serve immediately, but this tastes even better cold the next day.