Fried rice has always been one of my specialty dishes as it was the first dish that my late Granny taught me how to make when I was a little kid. That’s probably why this easy-to-make rice dish always tastes so special to me – it’s a familiar taste of home, love and joy.
I’m feeling quite sad today because it has been one year since the passing of both my grandmothers. And I still miss them both dearly. Somehow life has definitely felt more empty without them.
Came across this inspirational poem (author unknown) which is a reflection of what I’m feeling right now and how I’m really trying my best to move on.
Today’s the anniversary
Of the day that I lost you.
And for a time it felt as though
My life had ended too.
But loss has taught me many things
And now I face each day,
With hope and happy memories
To help me on my way.
And though I’m full of sadness
That you’re no longer here,
Your influence still guides me
And I still feel you near.
What we shared will never die
It lives within my heart,
Bringing strength and comfort
While we are apart.
A good cry is all I need. *deep breath*
Ok, back to this recipe. You’ll notice from the ingredients list that I’ve not used any salt or light soy sauce because the salted fish and white bait are already very salty. It’s just not necessary to add any more sodium.
For more of my other fried rice recipes, check out:
- Luncheon Meat Fried Rice Recipe
- Crab Fried Rice Recipe
- Smoked Duck Fried Rice Recipe
- Fried Brown Rice with Crispy Salmon, Lotus Root & French Beans Recipe
- Chicken & Vegetables Medley Fried Rice Recipe
- Thai Style Pineapple Fried Rice Recipe
- Nasi Goreng Recipe
SALTED FISH FRIED RICE RECIPE
INGREDIENTS (serves 4)
- 100g white bait
- 20g salted fish, diced
- 150g small prawns, shelled
- 100g dried Chinese sausage, thinly sliced
- 250g long beans, sliced into 1/2″ sections
- 2 eggs, beaten
- 4 cups cooked brown rice
- chopped spring onions as garnish
- 1 + 1 tsp olive oil
INSTRUCTIONS
- Rinse the white bait under running tap water. Drain and then spread out on a large tray or plate lined with kitchen towels to dry out.
- Preheat oven to 170 deg C with fan. Line a baking tray with parchment paper.
- Transfer the white bait onto the baking tray and bake in the middle of the oven for 20 minutes till they turn golden brown and crispy. Remove and set aside.
- Heat 1 tsp of oil in pan and fry the salted fish till golden brown. Remove and set aside.
- Heat another 1 tsp of oil in the same pan and stir fry the lup cheong briefly till they are very slightly charred on the edges.
- Add the garlic and prawns. Stir fry till the prawns just about turn opaque.
- Add the long beans and stir fry briefly.
- Push the ingredients to one side of the pan and pour in the egg on the other side.
- Scramble the egg till almost cooked and add the rice.
- Use the spatula to break up lumps if any.
- Add white bait and salted fish. Stir fry thoroughly till well combined.
- Garnish with spring onions and serve.