350 g cooked white rice
60 g jambal salted fish, cut into 1 cm cubes
30 g beef sausage, cut into 1 cm cubes
15 g sweet corn, kernels removed from the cob
2 eggs, lightly beaten
50 g bean sprouts
300 ml cooking oil
Fried Rice Seasoning:
15 g shallots, cut cut into ½ cm cubes
15 g onions, cut into ½ cm cubes
10 g spring onions, cut into ½ cm long
30 ml cooking oil
14 g soy sauce
7 g fish sauce
5 g sesame oil
8 g sugar
4 g white pepper powder
6 g chicken stock powder
In a pan, heat the oil on medium heat.
Once the oil is hot, fry the jambal salted fish until golden brown. Remove and set aside.
Jambal salted fish can be substituted with another type of salted fish of choice.
Heat up the oil for the fried rice seasoning and sauté the ingredients on medium heat until cooked and fragrant, or until lightly browned.
Add the eggs and cook until the eggs are half cooked. Stir lightly to mix the eggs in. Add the sausages and corn kernels. Stir fry quickly to mix everything.
Add the white rice and salted fish. Stir again until well mixed. Now turn the heat to high.
Add the rest of the seasoning and stir fry quickly until the seasoning is evenly distributed.
Add the bean sprouts and stir fry just enough to mix everything together.
To make fried rice, use drier cooked rice instead of soft mushy rice. Refrigerated leftover rice gives the best texture.
In making fried rice, the key is to be able to control the heat of the stove, because the aroma and taste of fried rice will be more delicious if there is a slight charred smell.
Serve the salted fish fried rice on individual plates.
Top with fried onions and serve with pickles and crackers if preferred.