Can I use brown rice for this recipe?
While traditional Hong Kong fried rice uses white rice, you can certainly experiment with brown rice. Just ensure it's day-old and cold for the best texture.
LUNCH
Classic Hong Kong Salted Fish and Chicken Fried Rice
Experience the authentic flavors of Hong Kong with this beloved fried rice recipe. Salty, umami-rich fish meets succulent chicken and perfectly cooked rice for a truly satisfying meal that's both comforting and quick to prepare.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat until shimmering. Add the diced chicken and stir-fry for 3-4 minutes until cooked through and lightly browned.
02
Push the chicken to one side of the wok. Add the minced garlic to the empty side and stir-fry for 30 seconds until fragrant. Add the flaked salted fish and stir-fry with the chicken and garlic for 1 minute.
03
Add the cold day-old rice to the wok. Break up any clumps with the back of your spatula and stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.
04
Pour the beaten egg over the rice mixture. Quickly stir-fry for 1-2 minutes, breaking the egg into small pieces and coating the rice evenly.
05
Stir in the soy sauce and white pepper. Continue to stir-fry for another 1-2 minutes to combine all ingredients and ensure even seasoning. Serve immediately, garnished with chopped green onions.
06
For the salted fish, steam it for 10 minutes until tender, then flake the flesh and discard bones and skin. This step can be done in advance.
About This Recipe
Experience the authentic flavors of Hong Kong with this beloved fried rice recipe. Salty, umami-rich fish meets succulent chicken and perfectly cooked rice for a truly satisfying meal that's both comforting and quick to prepare.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Using day-old, cold rice is crucial for good fried rice, as it prevents the dish from becoming mushy. Ensure your wok is very hot before adding ingredients to achieve that desirable 'wok hei' (breath of the wok) flavor.
Easy Substitutions
You can substitute chicken thigh with chicken breast, though thigh meat tends to be more tender. For a vegetarian option, omit the chicken and salted fish, and add diced firm tofu and a pinch of mushroom powder for umami. If you don't have salted fish, a small amount of fish sauce can add a similar savory depth, but the texture will be different.
Storage & Reheating
Store leftover fried rice in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or a hot pan with a little oil until thoroughly warmed through.
Serving Suggestions
Serve this Hong Kong Style Salted Fish and Chicken Fried Rice as a standalone lunch. It pairs well with a simple clear soup, such as a winter melon soup. A side of blanched gai lan (Chinese broccoli) with oyster sauce would also complement the rich flavors. For a complete meal, consider serving it with a light cucumber salad.
Common Mistakes
1. Using freshly cooked rice: This leads to mushy fried rice. Always use cold, day-old rice. 2. Overcrowding the wok: This lowers the temperature and steams the ingredients instead of frying them. Cook in batches if necessary. 3. Not enough heat: Fried rice needs high heat to achieve the right texture and flavor. Ensure your wok is smoking hot before adding ingredients. 4. Under-flaking salted fish: Make sure the salted fish is properly flaked and any bones are removed for a pleasant eating experience.
Frequently Asked Questions
What kind of salted fish should I use?
Mui heong (fragrant salted fish) is commonly used in Hong Kong cuisine for its strong aroma and flavor. If unavailable, any good quality Chinese salted fish will work.
Can I add other vegetables?
Absolutely! Diced carrots, peas, or corn can be added along with the rice for extra color and nutrients. Add them after the chicken is cooked and before the rice.
How do I prevent the rice from sticking to the wok?
Ensure your wok is very hot and well-oiled. Using a non-stick wok or a well-seasoned carbon steel wok can also help. Stirring constantly also prevents sticking.
MORE TO KNOW
The key to excellent fried rice lies in proper heat management and using cold, day-old rice. Cold rice has less moisture, which prevents it from clumping and allows it to achieve a slightly crispy texture when stir-fried. A well-seasoned wok and high heat are essential for developing the 'wok hei' – a smoky, charred aroma that is a hallmark of authentic Cantonese fried rice. Don't overcrowd the wok; if making a larger batch, cook in smaller portions to maintain high heat.
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