A friend of mine gave me a piece of salted fish and it has been sitting in the freezer since last year. I thought of using it to make Laksa Johor but change my mind and used it for fried rice. It has been the longest time since I have salted fish. I cook this fried rice for lunch on weekdays as I don’t think my husband can stand the stinky smell of the salted fish. I am sure he will ‘pengsan’ (faint) ha ha.. gosh they taste so good in fried rice. I still have half of it and maybe used it for claypot chicken rice.
4 cups day old rice
1 1/2 ounces salted mackerel
3 1/2 ounces chicken (white or dark meat), diced to 1/2″ cubes
1/2 tsp cornstarch
3 large eggs
1 shallot – finely chopped
2 garlic – finely chopped
3 scallions, chopped
2 tbsp light soy sauce
Salt and pepper to taste
1. Break up the rice with a fork and set aside. Split the salted mackerel and remove the bones. Dice into 1/3″ cubes. Set aside.
2. Marinate the chicken with cornstarch and some salt and pepper
3. Beat the eggs and set it aside.
4. Heat a large wok on high heat. When you start to see smoke, add 2 tablespoon of oil and swirl it around the wok. Add the beaten eggs and stir and flip rapidly as it cooks very rapidly. Break it up into pieces. Immediately remove to a bowl and set aside
5. Add 2 tbsp of oil to the wok and swirl. Add the shallot, garlic and stir-fry them until lightly brown and fragrant. Stir-fry the prepared chicken pieces until the pieces turn white and cooked. Add the diced mackerel. Toss and few times until well combined.
6. Add the rice and flip constantly and add in soy sauce and a bit of salt and pepper. Add the cooked eggs and stir and flip for 2 minutes. Check for seasoning.
7. Add in the scallion and give and it few toss. Dish out and serve warm.