indonesian

Fried Rice with Salted Fish and Egg

This stir-fried dish pairs cooked white rice with salted fish fillet, boneless, egg and shallot, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

77 g Carbohydrates

28 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

230g cooked white rice 299 kcal
45g salted fish fillet, boneless 90 kcal
50g egg 72 kcal
35g shallot, finely chopped 25 kcal
6g garlic, minced 9 kcal
18g sweet soy sauce 13 kcal
18g vegetable oil 159 kcal
20g scallion, sliced 7 kcal
1g chili flakes 3 kcal
1g black pepper 3 kcal

Cooking instructions

salted fish filletchili flakes
Rinse salted fish briefly under water, pat dry, then flake into small pieces.
salted fish filletvegetable oil
Heat half the oil in a wok or skillet over medium-high heat. Fry salted fish for 2-3 minutes until lightly crisp; remove to a plate.
shallotgarlicvegetable oil
Add remaining oil. Saute shallot and garlic for 30-60 seconds.
cooked white ricesweet soy saucechili flakes
Add rice and stir-fry 2 minutes, breaking up clumps. Stir in sweet soy sauce and chili flakes.
cooked white riceegg
Push rice to one side and scramble the egg on the empty side until just set, then mix through.
salted fish filletscallion
Add scallion, return fish to the pan, toss for 30 seconds, and serve hot.