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Salted Fish Fried Rice

A comforting and savory dish that combines salted fish with jasmine rice, garlic, and vegetables for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the salted fish
  • 3 oz 3 oz (100 g) piece salmon Fresh, high-quality salmon is best for this recipe.
  • 2 oz 2 oz (60 g) cooked salt-cured salmon Purchase directly or prepare at home.
  • Sea salt Sea salt, as needed Celtic or Himalayan salt adds complexity.
For the fried rice
  • 3 cloves 3 cloves garlic, chopped Fresh garlic is key for that aromatic base.
  • 2 2 eggs Room temperature eggs cook up fluffier.
  • 2-3 stalks 2-3 stalks (50 g) Chinese broccoli Can substitute with bok choy or spinach.
  • 12 oz 12 oz (350 g) cooked jasmine rice Day-old rice works best.
  • 2 teaspoons 2 teaspoons (10 ml) fish sauce Look for premium brands for best flavor.
  • 1 1/2 teaspoons 1 1/2 teaspoons (7.5 ml) sugar Balances the saltiness of the fish.
  • 1/4 teaspoon 1/4 teaspoon ground white pepper Adds subtle warmth.
  • Chopped cilantro (optional) For garnish and extra freshness.
  • Lime wedges for serving A squeeze of lime brightens the dish.
  • Prik nam pla for serving (optional) Brings heat to the dish.

Method
 

For the Salt-Cured Fish
  1. Coat the side of the salmon with a thick layer of sea salt, ensuring even coverage. Place it in the fridge for 2-3 hours.
  2. After curing, rinse the fish gently under cold water to remove excess salt, then pat dry with paper towels.
  3. In a wok or skillet, heat a tablespoon of oil over medium heat. Sear the fish until it’s golden brown and crispy, about 4-5 minutes per side. Set aside on a paper towel to drain.
For the Fried Rice
  1. Dice the salted fish into small pieces.
  2. In the same wok, add a bit more oil and fry the chopped fish until browned and crispy, about 2-3 minutes. Remove and set aside.
  3. With the heat set to medium-high, add garlic and sauté until fragrant and slightly golden, about 30 seconds.
  4. Push the garlic to the side of the pan, crack in the eggs, and scramble until just set.
  5. Toss in the chopped Chinese broccoli and stir-fry for 1-2 minutes until bright green.
  6. Add the cooked rice, fish sauce, sugar, white pepper, and the crispy pieces of salted fish to the pan. Use a spatula to break apart clumps of rice and ensure even mixing, cooking for another 2-3 minutes until heated through.
  7. Taste and adjust seasoning if needed. Plate your Salted Fish Fried Rice, garnish with chopped cilantro, and serve with lime wedges and prik nam pla on the side.

Notes

Quality ingredients matter. Pay attention to the salted fish and jasmine rice; great ingredients produce exceptional results. Refrigerate leftovers in an airtight container for up to 3 days. Cook day-old rice for best texture.