Salted Fish Fried Rice

Instructions

1. Prepare the rice
   Break up any clumps in your day-old rice with your fingers to separate the grains. Cold, dry rice works best for fried rice as it won't stick together during cooking.
2. Cook the salted fish
   Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the diced salted fish and fry for 2-3 minutes until it becomes fragrant and slightly crispy. Remove and set aside, leaving the flavored oil in the wok.
3. Cook the chicken and aromatics
   Add another tablespoon of oil to the wok. Add the diced chicken and cook until almost done, about 3-4 minutes. Add the minced garlic and diced onion, stir-fry for another 2 minutes until fragrant and onions become translucent.
4. Cook the eggs
   Push everything to one side of the wok and add the remaining tablespoon of oil to the empty side. Pour in the beaten eggs and scramble them until they're about 70% cooked but still slightly runny.
5. Combine and season
   Add the rice to the wok, breaking up any clumps. Stir-fry for 2-3 minutes to heat the rice through. Add the cooked salted fish back in, along with the frozen peas, soy sauce, white pepper, and toss everything together for another 2 minutes.
6. Finish the dish
   Drizzle the sesame oil over the rice and toss to incorporate. Add most of the chopped green onions (reserve some for garnish) and stir-fry for another minute until everything is well combined and heated through.
7. Serve
   Transfer the fried rice to a serving dish, garnish with the remaining green onions, and serve immediately while hot.