Step 1
salt fish filets
Salt The Fish
The best fish to use is salt-cured white fish. You can sometimes find it packed in little wooden boxes in the meat dept. Cover the fish with water and change water several times -do not hydrate completely but you'll want to get rid of most of the salt.
If you can not find salt fish, any firm white fish like flounder or cod. Frozen is good, since it has a drier texture. Pour a lot of salt over raw, thawed fish, pour off the liquid often. Rinse fish and bake on a layer of salt until firm at 325º Cool and break into flakes, set aside.
Step 2
salted fish
Assemble The Ingredients
Make sure all your ingredients are measured and prepared.
When stir frying rice, you must work fast.
Fluff up cooked rice with a fork and set aside in bowl, leftover rice is best for fried rice. You can also make rice fresh, but it won't be as good.
Step 3
day old rice
Heat Wok, Fry Egg
Heat your wok until very hot, add 1/4 cup oil and a big splash sesame oil (~1 Tbsp.) Pour cold oil down side of wok, to avoid burns do not pour into middle of hot wok! Swirl beaten eggs into oil and cook quickly in one thin sheet. Remove to clean plate and tear into pieces.
Step 4
Fry Onions, Peas and Rice
Add more oil and get wok hot again. Add onions, stir fry until clear. Add peas and rice to wok last. Make sure you have enough oil, the rice should fry and not gum up. Fry until warmed through and add fish and eggs. Stir fry tossing together until nearly browned. The fish is salty -so do not add more salt. You can add a little soy sauce later, if you want more salt. At the very end, add some dried crushed pepper flakes for a little heat!
Step 5
Eat Or Freeze
If it's snowy or rainy and cold, this makes a good easy comfort food. It freezes really well, so you can bring it to work and microwave for lunch or save for rainy days. Some people prefer to add more peas and lots of onions, so feel free to adjust the amount of ingredients to your personal tastes.
