Cantonese Egg and Salted Fish Fried Rice
ChineseChinese RecipesGolden eggsEasy
Day-old rice wok-tossed with eggs, salted fish, spring onions and ginger for a savoury Cantonese classic.
Prep time10 min
Cook time10 min
Total time20 min
Servings3
Ingredients
- 3 eggs, beaten
- 3 cups cooked day-old rice
- 40 g salted fish, finely diced
- 4 spring onions, chopped
- 1 tsp ginger, minced
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cooking oil
- white pepper to taste
Method
- Heat 1 tbsp oil and scramble the eggs until just set; remove and set aside.
- Fry the salted fish in the remaining oil for 1 minute until fragrant.
- Add ginger and garlic, stir for 30 seconds, then add the rice.
- Stir-fry on high heat for 3 minutes, breaking up any clumps.
- Stir in soy sauce, sesame oil and white pepper, then fold in the eggs and spring onions.
- Toss for 1 minute and serve hot.
Nutrition — estimated per serving
Calories (estimate)420 kcal
Protein (estimate)20 g
Fat (estimate)18 g
Carbs (estimate)46 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: use rice cooled within 1 hour and refrigerated; reheat fried rice until steaming hot and do not keep it overnight. Allergens: egg, soy, sesame, fish. Pakistani alternative: use salted dried fish from a local market or replace with shredded fried chicken; day-old basmati works well.