Salted Fish and Chicken Fried Rice鹹魚雞粒炒飯

Prepare Chicken: Marinate the diced chicken thigh with soy sauce, sesame oil, white pepper, and cornstarch for at least 15 minutes.

Prepare Salted Fish: Briefly rinse the diced salted fish to remove excess salt, then pat dry.

Scramble Eggs: Heat 1 tablespoon of cooking oil in a wok or large frying pan over medium-high heat. Pour in the beaten eggs and scramble until just set but still moist. Remove from wok and set aside.

Cook Salted Fish & Chicken: Add 1 tablespoon of cooking oil to the wok. Add diced salted fish and stir-fry until fragrant and slightly crispy. Add minced garlic and minced ginger, stir-fry until aromatic. Add marinated chicken and stir-fry until cooked through and lightly browned. Remove from wok and set aside.

Fry Rice: Add the remaining 1 tablespoon of cooking oil to the wok. Add leftover cooked rice and break up any clumps. Stir-fry vigorously for 3-5 minutes until the rice is heated through and slightly dry.

Combine Ingredients: Return the cooked salted fish, chicken, and scrambled eggs to the wok with the rice. Add light soy sauce, oyster sauce, and sugar. Stir-fry quickly to combine all ingredients and seasonings evenly.

Finish Dish: Stir in the chopped spring onions. Give it a final quick toss and serve hot.