Salted Fish Fried Rice Recipe

Cooked rice: Preferably day-old rice, which helps achieve the perfect texture for fried rice.

Salted fish: Diced into small pieces, this adds a unique savory flavor to the dish.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Minced to release its aromatic qualities.

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

Soy sauce: Adds a salty, umami flavor to the rice.

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

Eggs: Beaten and scrambled to add protein and richness.

Green onions: Chopped and used as a fresh garnish.

When preparing day-old cooked rice for fried rice, ensure that it is properly chilled and slightly dried out. This helps the rice grains to separate easily and prevents them from becoming mushy during stir-frying. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least an hour to achieve a similar texture.

• salted fish - Substitute with smoked salmon: Smoked salmon provides a similar salty and umami flavor profile.

• salted fish - Substitute with anchovies: Anchovies are also salty and have a strong flavor that can mimic the taste of salted fish.

• vegetable oil - Substitute with olive oil: Olive oil is a healthy alternative and works well for frying.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it suitable for frying.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor if fresh garlic is not available.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor with a hint of sweetness.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers and broccoli: Bell peppers and broccoli add color and nutrients while maintaining a similar texture.

• carrots, peas, corn mixed vegetables - Substitute with frozen mixed vegetables: Frozen mixed vegetables are convenient and can be used directly from the freezer.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free alternative with a slightly sweeter taste.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor and can be used as a substitute in small quantities.

• sesame oil - Substitute with walnut oil: Walnut oil provides a rich, nutty flavor similar to sesame oil.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a good vegan alternative.

• eggs - Substitute with chickpea flour batter: A batter made from chickpea flour can replicate the texture and protein content of eggs.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• green onions - Substitute with leeks: Leeks offer a mild onion flavor and can be used in larger quantities.

• Allow the salted fish fried rice to cool to room temperature before storing. This prevents condensation, which can make the rice soggy.

• Transfer the fried rice into an airtight container. If you have a large batch, divide it into smaller portions to make reheating easier and more efficient.

• Label the containers with the date of preparation. This helps you keep track of how long the fried rice has been stored.

• Store the containers in the refrigerator if you plan to consume the fried rice within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).

• For longer storage, place the airtight containers in the freezer. Fried rice can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to reheat, thaw the fried rice in the refrigerator overnight if it was frozen. This ensures even reheating and prevents the rice from becoming mushy.

• Reheat the fried rice in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.

• Alternatively, reheat the fried rice in a wok or skillet over medium heat. Add a splash of vegetable oil or soy sauce to refresh the flavors and prevent sticking. Stir-fry until heated through, about 5-7 minutes.

• Garnish with fresh green onions or a drizzle of sesame oil before serving to enhance the flavors and presentation.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  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.
  5. If the rice seems dry, sprinkle a few drops of water and cover the skillet 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 to prevent the rice from drying out.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check the temperature and heat for an additional 30 seconds if necessary.

• 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 retain moisture.
  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.

• Steaming Method:

  1. Place the salted fish fried rice in a heatproof bowl.
  2. Set up a steamer or use a pot with a steaming rack.
  3. Add water to the pot and bring it to a boil.
  4. Place the bowl of rice in the steamer and cover with a lid.
  5. Steam for 5-10 minutes until the rice is thoroughly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the salted fish fried rice in an air fryer-safe dish or use aluminum foil to create a makeshift tray.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 2-3 minutes if necessary.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used to stir and flip ingredients in the wok, ensuring even cooking and preventing sticking.

• Knife: Essential for dicing the salted fish and chopping the green onions, providing precise cuts.

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

• Measuring cups: Used to measure the cooked rice accurately, ensuring the right proportions for the dish.

• Measuring spoons: Necessary for measuring the vegetable oil, soy sauce, and sesame oil to maintain the recipe's balance of flavors.

• Mixing bowl: Used to beat the eggs before adding them to the wok, ensuring they are well-mixed and ready for scrambling.

• Garlic press: A handy tool for mincing garlic quickly and efficiently, saving time and effort.

• Serving spoon: Used to serve the finished fried rice, ensuring a neat and appealing presentation.

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

Prep ingredients in advance: Dice the salted fish, mince the garlic, and chop the vegetables beforehand to streamline the cooking process.

Cook eggs separately: Scramble the eggs in a separate pan to save time and avoid overcooking.

Use frozen vegetables: Pre-mixed frozen carrots, peas, and corn save chopping time and cook quickly.

High heat cooking: Use high heat to quickly stir-fry ingredients, ensuring they cook evenly and retain their texture.