Salted Fish Fried Rice (Cơm Rang Cá Mặn)

Salted Fish Fried Rice, or Cơm Rang Cá Mặn in Vietnamese, offers a harmonious blend of rich umami flavors with the aromatic appeal of fried rice. Ideal for utilizing leftover rice, this dish is both quick to prepare and delicious to eat. The salted fish introduces a unique depth of flavor, while the mix of vegetables ensures a balanced and textured culinary experience. Whether served as a main course or a complementary side, this dish is bound to be a delightful addition to any meal.

Ingredients

• 2 cups cooked rice, chilled
• 100 g salted fish, shredded
• 2 cloves garlic, minced
• 2 Tbsp soy sauce
• 1 cup mixed vegetables, carrots, peas, corn
• 2 Tbsp vegetable oil
• 2 eggs, beaten
• 1/4 tsp white pepper
• 2 Tbsp green onions, chopped

Instructions

1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat.
2. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
3. Add the shredded salted fish and cook for 2-3 minutes until slightly crispy.
4. Push the fish to one side of the wok and add the remaining tablespoon of oil.
5. Pour in the beaten eggs and scramble until just set.
6. Add the chilled rice and stir-fry thoroughly to break up any clumps.
7. Stir in the soy sauce, white pepper, and mixed vegetables, cooking until heated through.
8. Taste and adjust seasoning if necessary.
9. Remove from heat and stir in the chopped green onions.

Keywords: Dinner, Leftovers

Spice Rack: Garlic, White Pepper, Soy Sauce

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