Name: Fried Rice Sun Tak Style
Cuisine: China
Ingredients: 1 ounce of preserved fish (see note at end); 1½ cups cold water; 1½ cups extra-long-grain rice; 2 cups peanut oil; 1 tablespoon oyster sauce; 1 scallion, washed, dried, with both ends trimmed, and finely sliced; ¼ teaspoon salt; 1½ teaspoons light soy sauce; 1½ teaspoons minced garlic; 2 tablespoons Chicken Broth; ½ teaspoon sugar; ½ teaspoon sesame oil; Pinch of white pepper; 1½ teaspoons minced ginger; 2 Chinese sausages; 2 tablespoons peanut oil; 2 eggs, beaten

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

The Chinese call all preserved fish hom yu. This particular fish, a toothed croaker, is widely eaten in Canton. It is usually dried and preserved in salt after it has been caught. The Cantonese use small pieces of it, very sparingly, because of its strong taste. This Sun Tak Style rice is a very special dish from my childhood in the Cantonese suburban town of Sun Tak.