Vorbereitungszeit
Kochzeit
Portion
Schwierigkeitsgrad
A quick and satisfying Asian lunch featuring umami-rich crispy dried fish in a flavorful fried rice, complemented by a light, aromatic clear broth. Designed for beginners, this meal comes together efficiently.
Kalorien:
647kcal
32%
Eiweiß:
45.7g
91%
Kohlenhydrate:
32.4g
11%
Zucker:
2.0g
4%
Natrium:
1700mg
74%
Ballaststoffe:
3.0g
12%
Fett:
36.3g
56%
Begin by preparing all your ingredients. Rinse 1/2 cup of uncooked white rice thoroughly under cold water until the water runs clear. Flake the 50g dried fish, removing any large bones or tough skin. Mince 2 cloves of garlic and dice 1/4 of a small onion. Beat 1 large egg in a small bowl. Slice one thin piece of fresh ginger for the broth.
For the rice, combine the rinsed rice with 1 cup of water in a small pot. Bring to a boil, then reduce heat to low, cover tightly, and simmer. For the broth, combine 2 cups of water, about 1/4 of the flaked dried fish, and the ginger slice in a medium pot. Bring to a boil, then reduce to a gentle simmer, covering partially.
While the rice and broth are cooking, heat 1 tablespoon of cooking oil in a frying pan or wok over medium-high heat. Pour in the beaten egg and quickly scramble it, breaking it into small pieces. Remove the egg and set aside. Add the remaining 1 tablespoon of cooking oil to the pan. Add the rest of the flaked dried fish and fry until golden brown and crispy.
Remove the crispy dried fish from the pan and set it aside with the egg. If needed, add a tiny bit more oil to the pan. Add the minced garlic and diced onion to the hot pan. Sauté for 1-2 minutes until fragrant and the onion becomes translucent. If using, add any quick-cooking vegetables like frozen peas or corn and stir-fry for another minute.
Add the cooked and rested rice to the pan with the aromatics. Break up any clumps with your spatula. Stir-fry for 2-3 minutes to allow the rice to heat through and slightly toast. Return the scrambled egg and crispy dried fish to the pan. Pour in 1 tablespoon of soy sauce and sprinkle with 1/4 teaspoon of white pepper. Toss everything together until well combined.
Strain the simmering broth to remove the ginger slice and any larger fish pieces. Season the clear broth with a pinch of salt to taste. Ladle the hot broth into a small bowl. Serve the crispy dried fish fried rice alongside the broth. Garnish the fried rice with sliced green onions, if desired, for a fresh touch and vibrant color.