How to Make Salted Fish and Chicken Fried Rice – A Bold and Savoury Classic

If you're a fan of strong, umami-packed flavours, salted fish and chicken fried rice is the dish for you. Popular in Cantonese cuisine, this dish pairs the punchy depth of salted fish with tender chicken and fragrant rice to create an unforgettable meal. While it may not be as well-known as egg fried rice or Yangzhou fried rice, it’s a hidden gem that’s easy to recreate at home.

In this post, you’ll learn how to make salted fish and chicken fried rice using British English, in under 1000 words, and with full SEO to help food lovers find this recipe online.

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🔍 What Is Salted Fish and Chicken Fried Rice?

Salted fish and chicken fried rice (鹹魚雞粒炒飯) originates from Hong Kong and southern China. It combines salted fish, usually pre-fermented and preserved, with diced chicken, all stir-fried with rice, egg, and aromatics. The salted fish is sautéed until fragrant, releasing a deeply savoury flavour that permeates the whole dish.

This fried rice is loved for its strong, distinctive aroma and bold flavour, making it a favourite comfort food across Cantonese households.

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🌟 Why You’ll Love This Recipe

Unique and bold flavour profile

Uses simple and affordable ingredients

Great for using up leftover rice

Quick to cook – under 30 minutes

Easily customisable with vegetables or spice

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🛒 Ingredients (Serves 2–3)

For the rice:

2 cups cooked jasmine rice (preferably day-old)

2 tablespoons vegetable oil

2 eggs, beaten

1 tablespoon light soy sauce

½ teaspoon white pepper

1 spring onion, finely sliced (for garnish)

For the chicken:

200g chicken breast or thigh, diced

1 teaspoon light soy sauce

½ teaspoon sesame oil

1 teaspoon cornflour

For the salted fish:

40g Chinese salted fish (mui heung or dace variety), finely chopped

½ tablespoon oil for frying

Optional:

A handful of peas or finely diced vegetables

A few drops of Shaoxing wine for extra flavour

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🍳 How to Make Salted Fish and Chicken Fried Rice

Step 1: Prepare the Chicken

In a small bowl, mix the diced chicken with light soy sauce, sesame oil, and cornflour. Let it marinate for 10–15 minutes while you prep the rest of the ingredients.

Step 2: Cook the Salted Fish

Heat ½ tablespoon of oil in a non-stick frying pan or wok over medium heat. Add the chopped salted fish and gently sauté until fragrant and slightly golden. Be warned—it smells strong but tastes amazing! Remove and set aside.

Step 3: Scramble the Eggs

In the same pan, add 1 tablespoon of oil and pour in the beaten eggs. Let them set slightly, then scramble until just cooked. Remove from the pan.

Step 4: Cook the Chicken

Add the marinated chicken to the pan. Stir-fry until fully cooked and lightly browned. If using Shaoxing wine, splash it in now for added depth. Return the eggs to the pan.

Step 5: Add the Rice and Salted Fish

Break up the day-old rice and add it to the pan. Stir-fry for 2–3 minutes, ensuring it’s well mixed and heated through. Add the salted fish back in, mixing thoroughly to distribute the flavour.

Step 6: Season and Finish

Season with soy sauce and white pepper. Toss everything well to combine. Taste and adjust seasoning if needed. Garnish with chopped spring onion and serve immediately.

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💡 Top Tips for Success

Use day-old rice – fresh rice is too sticky and will clump.

Fry the salted fish first to release its oils and aroma.

Don’t overdo the soy sauce – salted fish is already very savoury.

Use a hot wok to get that signature fried rice flavour.

Ventilate your kitchen – the fish is pungent during cooking but mellows in the final dish.

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🥢 What to Serve with Salted Fish and Chicken Fried Rice

Stir-fried Chinese greens (like choi sum or pak choi)

Hot chilli oil or chilli crisp on the side

Light soup such as egg drop or miso

Pickled vegetables for crunch

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🧊 Storage and Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 2 days.

Reheating: Reheat in a frying pan or microwave. Add a splash of water and cover if microwaving to keep it moist.

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🔑 

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These keywords help target readers in the UK and those interested in authentic Chinese cooking.

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📝 Final Thoughts

Salted fish and chicken fried rice is a true classic of Cantonese cooking—salty, rich, and deeply satisfying. It may not be the most common takeaway dish, but once you try it, you’ll understand why it’s such a beloved comfort food in Hong Kong kitchens.

Now that you know how to make salted fish and chicken fried rice at home, why not give it a go? It’s bold, unique, and bursting with flavour.

--- write ✍️ by foodie Parmod.

Tried this recipe? Share your creation with #SaltedFishFriedRiceUK and tag your foodie friends!