♥ Fried Rice with Salted Fish, Fluffy Scrambled Eggs, & Shredded Chinese Cabbage/Wombok

My monday's lunch is a simple yet satisfying plate of fried rice with salted fish chunks, eggs so fluffy they taste like scrambled eggs, and with shredded chinese cabbage/wombok! Apart from being a breakfast girl, I'm also a die-hard fan of fried rice! I'm not exactly a rice lover, but when it comes to fried rice, oh boy.... bring on the rice! ^_^ I'm usually a small eater so the boyfriend was surprised that i can eat so much fried rice. He has jokingly suggested that we eat fried rice every day because that's gonna help me eat more and to gain some weight (the boyfriend has always complained that i'm unhealthily thin and like my parents, constantly nagging at me to EAT MORRRRRRRRRE *frowns*). So anyways, back to topic. It's now time to focus all eyes on this plate of yummylicious fried rice! I think i might have been just a tad too generous with the amount of salted fish I've added into my rice, so when you're cooking your plate of fried rice, cut back on the amount of salted fish; it can get overwhelmingly salty.

Detailed recipe for my plate of Fried Rice with Salted Fish, Scrambled Eggs, & Shredded Chinese Cabbage, from Gourmet Traveller's Cantonese Fried Rice with Chicken, Salted Fish, & Bean Sprouts:

(Note: I don't like to add frozen veges & meat to my fried rice, so i left out the chicken chunks which this recipe calls for. My dear doesnt like bean sprouts, so i've omitted that too. I replaced bean sprouts with chinese cabbage/wombok.)

Ingredients:

1/3 cup vegetable oil

30g salted fish (or to taste) (skinned & lightly rinsed in water) (Note: I definitely used more than 30g i think? Oh and I didnt rinse it under water, maybe that's why the rice was alittle too salty.)

100g chicken thigh fillets (cut into small cubes)

2 eggs (add in a pinch of salt; beaten) (Note: I used 3 eggs! I like my fried rice alittle 'eggy-er')

400 g steamed long grain rice (preferably cooked the night before) (Note: I cooked my rice early in the morning and it still works! Just have to ensure that the rice is fully cooled before frying.)

1/2 cup thinly slice green onions (Note: I'm supposing scallions/spring onions? - I didnt add this)

1 cup bean sprouts (trimmed) (Note: I used chinese cabbage/wombok; shredded/sliced into thin strips)

1 tablespoon light soy sauce

Instructions:

1. Heat half of the required amount of oil in wok over high heat.

(Note: When oil is heated, i poured in the beaten eggs and chopped them roughly. Then i removed and set aside. I then added in more oil to wok and added in the salted fish chunks)

2. Add in salted fish & stir fry for 2-3 minutes or until golden & crisp. Remove using a slotted spoon & set aside. (Note: I didn't remove. I left it in the wok and added in the shredded chinese cabbage & fried them together, so that the chinese cabbage is able to absorb the unique salty flavour of the salted fish)

3. Add chicken to wok, stir-fry for 1-2 minutes or until chicken turns white. Remove with a slotted spoon & set aside.

4. Add in remaining oil, pour in egg, & cook. Swirl it around until just set.

5. Add rice & stir fry, separating the grains, for approx. 2 minutes.

(Note: After shredded chinese cabbage becomes soft, I added in the rice. Stir fried it with the salted fish & shredded chinese cabbage until well mixed through. Then i threw back into the wok, the fluffed up scrambled eggs and gave it a good mix again. Lastly, I added a few dashes of maggi sauce and served it hot!)

6. Add in salted fish, chicken, & remaining ingredients.

7. Season to taste with sea salt, black pepper, and continue to stir fry for another minute or until heated through.

8. Serve immediately!



Another similar recipe ----- available here!