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Cantonese salted fish fried rice

Cantonese salted fish fried rice is a Chinese stir fried dish for 4 people, ready in 35 minutes, rated easy, for about €3.00 per person. The key to success is day old cold rice, which separates into distinct grains instead of clumping, and salted fish that's well browned and flaked.

Tonight it's Canton on your plate, with salted fish fried rice, silky eggs and crunchy lettuce, a true neighborhood classic.

Cantonese salted fish fried rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
780 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Cantonese salted fish fried rice plays on contrast, golden separated grains of rice, crispy little pieces of salted fish, silky eggs that coat every grain and lettuce that stays crunchy to the last bite. It's fragrant with garlic and ginger, seasoned just enough with soy sauce, never too salty if you get the fish quantity right.

It's the kind of dish you make on a weeknight when you have leftover rice sitting in the fridge, but it also works as a easygoing family meal, kids generally love the eggs and rice, and you can soften the salted fish flavor by using anchovies instead of salt cod. Mon Chou likes this dish because it turns leftover rice into a complete meal in under 35 minutes.

The ingredients

4 people

Fish counter

  • Soaked salt cod (or 8 anchovy fillets in oil) 200 g

Pantry

  • Riceoften in the pantry 320 g
  • Vegetable oiloften in the pantry 4 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4

Fruits and vegetables

  • Romaine lettuce 1
  • Scallions 4
  • Garlic 2 cloves
  • Fresh ginger 1 tsp

Allergens Fish, Eggs, Soy, Gluten

The step by step recipe

  1. Cook the rice in salted water, spread it on a plate to cool it down as fast as possible. 15 min

    If you don't have day old rice, spread it on a tray and pop it in the freezer for a few minutes.

  2. Cut the salt cod into small pieces, slice the lettuce into strips and the scallions into rounds.

    If using anchovies, don't add any extra salt, they're already very salty.

  3. Stir fry the salt cod in 2 tablespoons of oil with the minced garlic and ginger until golden. 5 min

    Flake it well as it cooks, it should turn almost crispy.

  4. Push the fish to the side, pour in the beaten eggs and scramble over high heat, then add the rice and stir fry. 6 min

    Pour the rice over the still runny eggs, so every grain gets coated in egg.

  5. Add the lettuce, scallions, soy sauce and pepper, toss for 1 minute and serve right away.

    The lettuce should barely wilt, take the pan off the heat as soon as it changes color.

Our tips to get it right

  • Use a wok or a wide pan so the rice has enough surface contact, otherwise it steams instead of frying.
  • Soak the salt cod thoroughly before using it, several hours in cold water, changing the water two or three times, otherwise the dish will taste too salty.
  • Prep and cut all your ingredients before you turn on the heat, the cooking goes very fast once you start stir frying.

The variations

  • Swap the salt cod for rehydrated dried shrimp for a milder marine flavor and a different texture.
  • For a vegetarian version, stir fry sliced shiitake mushrooms with a splash of soy sauce instead of the salted fish, which gives a similar umami depth.
  • For kids or a quicker version, use ready made anchovies in oil, chopped small, skipping the soaking step entirely.

What to serve it with

  • A light tofu and vegetable soup
  • Hot green tea
  • Plain steamed vegetables

Storage

This fried rice keeps for 2 days in the fridge in an airtight container. It doesn't freeze well, the eggs and lettuce lose their texture. Reheat in a hot pan or wok for a few minutes, never in the microwave, which makes the rice soggy.

Questions about this dish

Can I use freshly cooked rice instead of day old rice?

It's possible but the result will be stickier, since hot rice still holds a lot of moisture. Spread it on a tray and pop it in the freezer for a few minutes to cool it fast and dry the grains.

What type of rice works best for this fried rice?

Long grain rice like Thai or jasmine rice works perfectly, since the grains stay separate once cooked. Avoid round or risotto rice, which are too sticky for this kind of dish.

Can I make this dish ahead for the next day?

It's best eaten right after cooking, since the lettuce and eggs lose their texture quickly. You can cook the rice and soak the salt cod the day before to save time though.

How do I tone down the salted fish flavor if it's too strong?

Cut the salt cod down to 150 grams or use 6 anchovy fillets instead of 8. You can also soak the salt cod a bit longer in cold water to mellow its flavor.

How long does it take to make a Cantonese salted fish fried rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Cantonese salted fish fried rice?

About 780 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Cantonese salted fish fried rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, soy, gluten. Always check the labels of the products you buy.

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