Rice Dishes

Salted Fish and Chicken Fried Rice (咸魚雞粒炒飯)

Salted Fish and Chicken Fried Rice (咸魚雞粒炒飯)

This is a classic Cantonese dish known for its distinctive flavors, combining the salty tang of salted fish with tender chicken and fluffy fried rice. Here’s a simple recipe to recreate this savory and aromatic dish at home.
Course Main Course
Cuisine Chinese


  • 2 cups cooked rice preferably day-old rice as it fries better
  • 100 g chicken breast diced
  • 50 g salted fish dried and salted, usually found in Asian markets, diced into small pieces
  • 3 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 2 eggs beaten
  • 1 small onion finely chopped
  • 2 green onions chopped
  • 1 tablespoon soy sauce
  • Salt and pepper to taste


Prep Ingredients:

  • Ensure the rice is cold and grains are separated. Cold rice doesn't stick together as much when frying.
  • Rinse the salted fish lightly to remove some of the saltiness, then pat dry and dice.

Cook the Salted Fish:

  • Heat one tablespoon of oil in a frying pan or wok over medium heat.
  • Fry the salted fish until it turns golden and fragrant. Remove and set aside.

Fry the Chicken:

  • In the same pan, add another tablespoon of oil.
  • Fry the diced chicken until it's cooked through and slightly golden. Remove and set aside with the salted fish.

Cook the Vegetables and Eggs:

  • Add the remaining oil to the pan. Sauté the minced garlic and onions until they’re translucent and fragrant.
  • Push the onions and garlic to one side of the pan and pour the beaten eggs on the other side. Let the eggs set for a moment before scrambling them.

Combine Everything:

  • Add the cooked rice to the pan, breaking up any clumps.
  • Stir in the soy sauce and ensure the rice is well coated and heated through.
  • Return the salted fish and chicken to the pan. Mix well with the rice.
  • Season:
  • Season with salt and pepper to taste. Be cautious with the salt, as the salted fish adds a significant amount of saltiness.
  • Finish and Serve:
  • Stir in the chopped green onions just before serving.
  • Serve hot, ideally with a side of chili sauce or pickled vegetables.

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