Salted Fish Fried Rice Recipe

Cooked rice: Preferably day-old, as it has a firmer texture that works well for frying.

Salted fish: Provides a unique umami flavor and crispy texture when fried.

Vegetable oil: Used for frying the ingredients and ensuring they don't stick to the wok.

Eggs: Adds protein and a soft texture to the dish.

Mixed vegetables: A combination of carrots, peas, and corn for color and nutrition.

Garlic: Adds a fragrant aroma and depth of flavor.

Soy sauce: Essential for seasoning and adding a savory taste.

Sesame oil: Provides a nutty aroma and enhances the overall flavor.

Salt: Adjust to taste for seasoning.

Pepper: Adds a hint of spice and enhances the flavors.

When preparing day-old cooked rice for fried rice, it's essential to break up any clumps before adding it to the wok. This ensures even cooking and better absorption of flavors. Use your hands or a fork to gently separate the grains. Additionally, make sure the wok is hot enough before adding the vegetable oil to prevent the rice from sticking and to achieve that perfect, slightly crispy texture.

• day-old cooked rice - Substitute with freshly cooked rice: If you don't have day-old rice, spread freshly cooked rice on a tray to cool and dry it out slightly before using.

• diced salted fish - Substitute with diced smoked fish: Smoked fish provides a similar depth of flavor and saltiness.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a good alternative.

• beaten eggs - Substitute with tofu scramble: For a vegan option, crumbled tofu seasoned with turmeric and black salt can mimic the texture and flavor of scrambled eggs.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers, green beans, and edamame: These vegetables provide a similar mix of colors and textures.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor that can complement the dish similarly to sesame oil.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity to provide the necessary seasoning.

• pepper - Substitute with white pepper: White pepper offers a slightly different but still complementary heat and flavor.

• Allow the salted fish fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into an airtight container. Make sure to use a container that seals well to keep out moisture and air.
• Label the container with the date of preparation. This helps you keep track of how long it has been stored.
• Store the container in the refrigerator if you plan to consume the fried rice within 3-4 days. For longer storage, place the container in the freezer.
• If freezing, portion the fried rice into smaller, meal-sized servings. This makes it easier to thaw and reheat only what you need.
• To reheat refrigerated fried rice, use a microwave or a stovetop. For the microwave, place the fried rice in a microwave-safe dish, cover with a damp paper towel, and heat on high for 1-2 minutes, stirring halfway through.
• For stovetop reheating, add a small amount of vegetable oil to a pan, heat over medium, and stir-fry the fried rice until heated through.
• If reheating from frozen, it's best to thaw the fried rice in the refrigerator overnight. Then, follow the same reheating instructions as for refrigerated fried rice.
• Ensure the fried rice reaches an internal temperature of 165°F (74°C) when reheating to ensure it is safe to eat.
• Avoid reheating fried rice more than once, as repeated heating and cooling can affect the texture and safety of the dish.

• Stovetop Method:

  1. Heat a non-stick skillet or wok over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover salted fish fried rice.
  4. Stir-fry for 5-7 minutes, ensuring the rice is evenly heated and slightly crispy.
  5. If the rice seems dry, sprinkle a bit of water and cover the pan for a minute to steam.

• Microwave Method:

  1. Place the salted fish fried rice in a microwave-safe dish.
  2. Add a few drops of water or soy sauce to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if the rice is heated through; if not, microwave for an additional 30 seconds.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the salted fish fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steamer Method:

  1. Place the salted fish fried rice in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover with a lid.
  4. Steam for 5-10 minutes until the rice is thoroughly heated.
  5. Stir the rice halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking vessel that is perfect for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for dicing the salted fish and mincing the garlic.

• Cutting board: A surface used to chop and prepare ingredients safely.

• Measuring cups: Used to measure out the cooked rice and mixed vegetables accurately.

• Measuring spoons: Used to measure the vegetable oil, soy sauce, and sesame oil precisely.

• Mixing bowl: Used to beat the eggs before scrambling them in the wok.

• Serving spoon: Used to serve the finished fried rice hot.

Use day-old rice: Day-old rice is drier and separates easily, making it perfect for fried rice.

Prep ingredients in advance: Dice the salted fish, mince the garlic, and mix the vegetables ahead of time.

Cook in batches: If doubling the recipe, cook in smaller batches to ensure even cooking and better flavor.

Use a hot wok: A hot wok ensures quick cooking and better texture for the fried rice.

Keep it simple: Stick to the recipe's basics to save time and ensure a delicious result.