- Rinse the salted fish. Dab dry with kitchen paper towels then slice thinly. Shallow fry in heated oil until fragrant and crispy. Remove and leave aside.
- Heat 12 tbsp oil in a clean wok, scramble the egg then push aside. With the remaining oil sauté the Chinese sausage until fragrant.
- Add rice and fry briskly. Stir in the seasoning and toss the rice well until heated through
- Return the pre-fried salted fish to the wok. Stir well to mix. Dish out and serve the fried rice with garnishing.
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