Cantonese / Hong Kong Recipe
Salted Fish and Chicken Fried Rice
Salted fish and chicken fried rice uses a small amount of preserved fish to season rice, chicken, egg, and scallions.
Recipe at a glance
| Purpose | Menu-derived Chinese restaurant recipe family |
| Cuisine or format | Cantonese / Hong Kong |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 4 cups cold cooked rice
- 6 oz diced chicken
- 1 to 2 tablespoons minced salted fish or anchovy-style preserved fish
- 2 eggs
- 2 scallions
- 1 tablespoon light soy sauce
- White pepper
- Neutral oil
- Peas or lettuce, optional
Method
- Break up cold rice.
- Scramble eggs and set aside.
- Stir-fry chicken until cooked.
- Add salted fish and fry until aromatic.
- Add rice and toss until hot.
- Season lightly with soy sauce and white pepper.
- Return eggs and scallions.
Variations and substitutions
- Adjust the protein or vegetable only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: noodles should not be mushy, fried items should not be soggy, and broths should remain clear unless the dish calls for thickness.