The Salted Fish and Chicken Fried Rice My Dad's Made 100,000 Times

Method6 steps

1. 1

   Step 1: Wash the uncooked jasmine rice 2–3 times in clean water, draining each time. Put it in the rice cooker with the authored 10 oz starting water quantity, then adjust the cooking water to the cooker’s markings or instructions for that dry-rice quantity. Run the appropriate rice program and cook until the grains are tender; add water and continue cooking if necessary. Fluff to release steam and use this cooked rice in step 6. Washing/top-up water is separate from the tablespoon for the chicken marinade.

   Uses 12 oz Thai jasmine rice, uncooked · Authored 10 oz starting water quantity, adjusted to cooker instructions until tender · Water, for washing rice/produce/fish and adjusting rice-cooker water, as needed

2. 2

   Step 2: Dice the green onions (1 oz), using both the green and white parts. Wash the ginger (1/2 oz) (if needed), then cut into thin slices. Lay down the slices and cut them into strips. Wash the lettuce (3 oz). Peel off leaves and stack them on top of each other, then cut into thin strips.

   Uses 1 oz green onions · 1/2 oz ginger · 3 oz lettuce · Water, for washing rice/produce/fish and adjusting rice-cooker water, as needed

3. 3

   Step 3: Cut the chicken breast (4 oz) into roughly 1/2-inch cubes. Mix with the 1 tbsp oyster sauce, separate 1/8 tsp marinade white pepper, 1 tsp cornstarch and 1 tbsp marinade water. Keep refrigerated until frying.

   Uses 4 oz chicken breast · 1 tbsp oyster sauce, for chicken marinade · 1/8 tsp white pepper, for chicken marinade · 1 tsp cornstarch, for chicken marinade · 1 tbsp water, for chicken marinade

4. 4

   Step 4: Cut off head of the salted fish (2 oz) and save for use in other recipes, if preferred. Use kitchen shears to trim off the dorsal fins on the back of the fish. Rinse the fish in water, then pat dry with a paper towel. It's time to debone the fish. Using a small knife, cut out the main spine and bones, separating into two halves if necessary. You can use the bones in other recipes. (Chef's Tip: For safety, lay the fish down on the cutting board and use your knife to gently pry out any bones.) Once all the bones have been removed, cut the fish into 1/4-inch thick strips. Rotate 90 degrees and dice into pea-sized pieces.

   Uses 2 oz salted fish available, use to taste · Water, for washing rice/produce/fish and adjusting rice-cooker water, as needed

5. 5

   Step 5: Beat the two eggs in a bowl. Heat a wok over high heat with about 1 tsp from the total 2 tbsp oil. Stir-fry the eggs for the source guide of 20–30 seconds, until set, then remove to a clean plate. Add about another 1 tsp oil from the same supply, then the marinated chicken from step 3. Lower the heat and stir-fry for about 1 minute until nearly cooked, as the source describes. Remove to a separate plate and proceed immediately with step 6 to finish it; do not leave partly cooked chicken for a later cooking session.

   Uses 2 large eggs · About 1 tsp for eggs plus 1 tsp for chicken, from the 2 tbsp total · Marinated chicken cubes

6. 6

   Step 6: Add 1 tbsp from the same oil supply to the hot wok and spread around the edges. Add the prepared ginger from step 2 and as much of the diced salted fish from step 4 as desired; reserve any unused clean fish. Stir-fry for about 1 minute until aromatic. Add the cooked rice from step 1 and stir-fry for 1 1/2–2 minutes, breaking up clumps. Add the cooked eggs from step 5 for 40–50 seconds, then promptly return the chicken from step 5, raise the heat and stir-fry for 40–50 seconds. Add the prepared green onion and separate 1/4 tsp rice white pepper for another 40–50 seconds. Continue cooking as needed until the chicken reaches 74°C/165°F before tasting. Reduce or turn off the heat, taste for saltiness and add fish sauce gradually from the 2 tsp supply only as needed; reserve unused sauce. With heat off, add the prepared shredded lettuce, then return to high heat for about 1 minute, adding the remaining roughly 1 tsp oil for shine. For presentation, pack the finished rice into a bowl, cover with a plate and carefully invert.

   Uses 1 tbsp for rice/aromatics, then the remaining roughly 1 tsp for shine · Prepared ginger, diced green onions and shredded lettuce · Deboned diced salted fish, selected amount to taste; reserve unused · Cooked tender jasmine rice · Set cooked eggs and briefly stir-fried chicken, promptly finished here · 1/4 tsp white pepper, for fried rice · Fish sauce added to taste from 2 tsp supply, only if needed; reserve unused