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Salted Fish Fried Rice

A nostalgic journey through flavors, this Salted Fish Fried Rice blends fragrant jasmine rice with crispy salted fish and aromatic garlic, creating a comfort food experience that's both satisfying and customizable.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: Asian, Southeast Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salted Fish
  • 3 oz piece salmon Look for high-quality, sustainable salmon for the best flavor.
  • 2 oz cooked salt-cured salmon If you can't find salt-cured salmon, you can use smoked salmon for a different, yet delightful flavor.
Vegetables & Aromatics
  • 3 cloves garlic, chopped Fresh garlic adds incredible aroma and flavor.
  • 2 eggs Make sure they're fresh to achieve the best texture.
  • 2-3 stalks (50 g) Chinese broccoli, thinly sliced stems, roughly chopped leaves Feel free to substitute with bok choy or regular broccoli if Chinese broccoli is unavailable.
Main Ingredients
  • 12 oz cooked jasmine rice Day-old rice works best as it’s less sticky!
  • 2 teaspoons fish sauce A staple in Asian cuisine—don’t skip this!
  • 1.5 teaspoons sugar Just a touch balances the flavors beautifully.
  • 1/4 teaspoon ground white pepper It's subtle but adds a unique note—black pepper can be used if you don't have it.
For Serving
  • Chopped cilantro, optional Fresh herbs elevate the dish!
  • Lime wedges A squeeze of lime adds a delightful zing.
  • Prik nam pla, optional For those who like it spicy!

Method
 

For the Salt-Cured Salmon
  1. Curing: Coat the salmon on all sides with a layer of sea salt and wrap it in plastic. Place it in the fridge for 2-3 hours.
  2. Rinse & Dry: After curing, rinse the salmon under cold water and pat dry with paper towels.
  3. Cook: Heat a wok over medium-high heat and add a splash of oil. Fry the salmon until golden and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
For the Fried Rice
  1. Prepare the Fish: Chop the cooked salted fish into small pieces. In the same wok with more oil, fry the fish until crisp, about 2-3 minutes. Remove and set aside.
  2. Sauté Garlic: In the same wok, add minced garlic and sauté until golden, approximately 30 seconds.
  3. Scramble Eggs: Push the garlic to the side and add the eggs, scrambling them until just set, about 1 minute.
  4. Add Broccoli: Incorporate the Chinese broccoli stems and sauté for 1-2 minutes until they start to soften.
  5. Toss the Rice: Increase the heat to high; add the cooked jasmine rice, fish sauce, sugar, and white pepper. Toss everything together until the rice is heated through and each grain is separated—about 3-4 minutes.
  6. Toasting Rice: Let the rice sit undisturbed in the wok for about 1-2 minutes to get a slight browning. This technique adds a lovely texture.
  7. Finish & Serve: Remove from heat, plate with chopped cilantro, and squeeze lime juice over. Serve with prik nam pla if you like extra heat.

Notes

Use day-old rice for the best texture, adjust salt content based on the saltiness of your fish, and store leftovers in an airtight container for up to 3 days.