**Simple Fried Rice with Salted Fish**
I'm going to turn it back on there's a small piece of starker turn a little golden I'm going to add my eggs I got two eggs here hmm and break the yolk I'm going to scramble it a little bit well let's set for a little while just to get that marbled effect scramble a little more okay and now that it's sort of soft and custardy I'm going to add my Chinese broccoli yes that's all tossed together whilst the broccoli a little bit because I slice it so thin it's not going to take very long at all now the rice goes in I'm using jasmine rice that I cook using a little bit less water than I normally do that way I ensure that the rice doesn't get mushy give this a quick pop mmm now the seasoning is the simplest part of this dish all I have is where is it fish sauce yes fishy fish a little bit of sugar to balance the saltiness and some white pepper for some subtle heat this is not a spicy dish so it was just one compare next now get that mixed up and now the fish goes in yeah whoo oh and by the way you definitely want to taste your salted fish to see how salty it is and it's not very salty you can add a lot if it's quite salty you don't want to add too much okay and everyone's going to end up at different levels of saltiness depending on time and size of fish so definitely some judgment call required here
The key to making this simple fried rice dish is in the seasoning. The chef starts by scrambling two eggs which adds protein and creaminess to the dish. Next he tosses in a handful of Chinese broccoli which adds crunch and freshness to the dish. Then he adds the cooked jasmine rice which has been seasoned with just a little bit of fish sauce sugar and white pepper. This simple seasoning is what brings all the flavors together and gives the dish its signature taste.
In terms of condiment this doesn't really need anything but if you find that it needs a little extra seasoning you can use picton imply which is our classic fried rice condiment and it's basically fish sauce with chopped chilies and just a quick squeeze of lime and that just kind of brightened up the flavor it's sort of our salt pepper and also a wedge of wine this is not necessary for this because I think it's quite light already this one but I always love lime with fried rice
But what really makes this dish special is the salted fish which adds a burst of salty flavor to each bite. The chef notes that the fish can be quite salty depending on the amount used so it's best to taste and adjust accordingly.
I'm going to go in with a quick squeeze of lime see what he's got Oh with such simple flavors but it's so surprisingly good the rice is just mildly seasoned would be to touch a fish sauce and that little bit of sugar it doesn't taste sweet but it's well balanced and then when you bite into the salmon it's like a purse of saltiness and the little neediness with the crunchiness from the guy lab because I was able to get to high heat on my wok I get a little bit of that pulsing wok aroma oh my god you really must try it because it's one of those things it's like okay something that simple be that good and it really is
This dish reminds me of home so much because the flavors are just so simple yet rustic. The combination of jasmine rice salted fish Chinese broccoli eggs and a little bit of seasoning comes together to create a truly delicious meal.
**Recipe: Simple Fried Rice with Salted Fish**
Ingredients:
* 1 cup jasmine rice
* 2 cups water
* 2 eggs
* 1/4 cup Chinese broccoli
* 1 tablespoon fish sauce
* 1 teaspoon sugar
* 1/4 teaspoon white pepper
* Salted fish (to taste)
* Lime wedges (optional)
Instructions:
1. Cook the jasmine rice with a little less water than usual to prevent it from becoming mushy.
2. Scramble the eggs and set aside.
3. Toss in the Chinese broccoli until it's slightly wilted.
4. Add the cooked jasmine rice and mix everything together.
5. Season with fish sauce sugar and white pepper.
6. Taste and adjust the seasoning as needed.
7. Add salted fish to taste.
8. Serve hot with a squeeze of lime.
Note: The chef recommends tasting the salted fish before adding it to the dish to ensure it's not too salty.
"WEBVTTKind: captionsLanguage: enSawaddee ka welcome to hot Thai kitchen today I'm making a dish called Kao pad kana pla kem the kao pad is fried rice kana is Chinese broccoli and pla kem is salted fish now this is one of those simple rustic dishes that Thai people have all the time and it's such an easy dish with so few ingredients so I'm constantly surprised by how good it is every time I have it so I can't wait to share it with you let's get started so salting fish is a preservation method that's done all over the world and lots of different cultures and each culture have their own variation if you're in Thai line you can find salted fish already made and you can just buy like a steak of salted fish that's what we do at home here I can't find it so I figured out how to make my own salted fish and it's super easy so I have chosen salmon this is wild Atlantic salmon because it's leaner for salted fish you want to use something lean and firm okay and all I did was I put a generous amount of salt all around it get a nice coating let it sit in the fridge for two to three hours if the piece is thin two hours if it's the thicker piece three hours so I did mine for about two and a half then you wash it off and then Pat it's super dry and that's what I have now and the nice thing about making your own salted fish is you can control how salty your fish is sometimes in Thailand I find that the commercially made one is too salty for me and so I can only put a little bit of it in the fried rice before it becomes too salty so this is perfect so the first thing I'm going to do is sear my salted fish get nice crispy browning all around it and be quite generous with with the oil so you get nice even browning by the way this is way more than you need for this recipe I'm just making a whole bunch for the future because it keeps for a while there we go and you want to let that fear until it's browned on both sides don't worry about overcooking it we're going to cook the heck out of it so just get it nice and brown that's all that good flavor developing now I've seared off my salmon it's nice and browned on the top and the skin is also crispy I'm going to chop these up now if I wanted to distribute well on my in my fried rice now I've cooked off both of these because now that they're cooked they last in your first for a long time because again salt does preserve the fish and you can crumble it put it over salad you can put it in fried noodles I mean this becomes super versatile think of it like bacon bits salty bacon bit but fish alright give this a rough chop and yes it will crumble that's okay pin bones make sure you remove pin bone from your salmon I remove pin bones my family clearly I didn't remove all of them mmm mmm salty fish method for this part just quickly before we cook Chinese broccoli I want both the stems and the leaves but I want to make sure the stems are cut small so it mixes well with the right kind of like the Opie's in the fried rice and just rough chop on the leaf and that is it okay this goes super quickly got a wok here I'm going to turn on I'm going to put some oil in there and the first thing I'm going to do is I'm actually going to fry the salted fish and get each individual bit crispy and also to flavor the oil so the saltiness and the fishy flavor is going to get into the oil the oil is going to help flavor the rice so I'm going to go in with my face you don't really have to wait for the order to get too too hot first and just stir that around until it's crispy you may be wondering why I have to fry the fish twice and it's because if I fry these things from raw there's going to be so much liquid coming out also if I want to store my salted fish I want to make sure it's cooked because that way it will last you a long time but in the raw state it won't last year as well okay so as you can see the edges of the pieces are nice and brown and crispy that's it I'm going to turn that off okay so I did say this goes really quickly that's except for this part this part requires a little bit of patience with it a few minutes let maybe three to four minutes whoo I want to leave the oil in there because that's the oil I'm using to fry my rice okay and I haven't turned the heat back on because this oil is already quite hot and I don't want to burn my garlic too quickly see my oil is still often the garlic is fizzling away okay now I'm going to turn it back on there's a small piece of starker turn a little golden I'm going to add my eggs I got two eggs here hmm and break the yolk I'm going to scramble it a little bit well let's set for a little while just to get that marbled effect scramble a little more okay and now that it's sort of soft and custardy I'm going to add my Chinese broccoli yes that's all tossed together whilst the broccoli a little bit because I slice it so thin it's not going to take very long at all now the rice goes in I'm using jasmine rice that I cook using a little bit less water than I normally do that way I ensure that the rice doesn't get mushy give this a quick pop mmm now the seasoning is the simplest part of this dish all I have is where is it fish sauce yes fishy fish a little bit of sugar to balance the saltiness and some white pepper for some subtle heat this is not a spicy dish so it was just one compare next now get that mixed up and now the fish goes in yeah whoo oh and by the way you definitely want to taste your salted fish to see how salty it is and it's not very salty you can add a lot if it's quite salty you don't want to add too much okay and everyone's going to end up at different levels of saltiness depending on time and size of fish so definitely some judgment call required hereand that's it this is simple rustic goodness right here and in terms of condiment this doesn't really need anything but if you find that it needs a little extra seasoning you can use picton imply which is our classic fried rice condiment and it's basically fish sauce with chopped chilies and just a quick squeeze of lime and that just kind of brightened up the flavor it's sort of our salt and pepper and also a wedge of wine this is not necessary for this because I think it's quite light already this one but I always love lime with fried rice but I'm going to taste this one this as is especially with salted fish fried rice sometimes the fish is saltier than you expected it and so you don't want to add the condiment before you have a chance to taste it Thanks Rock Lee bit a piece of egg oh love the smell of fried rice perfectly seasoned I don't need pregnant blah but I'm going to go in with a quick squeeze of lime see what he's got Oh with such simple flavors but it's so surprisingly good the rice is just mildly season would be to touch a fish sauce and that little bit of sugar it doesn't taste sweet but it's well balanced and then when you bite into the salmon it's like a purse of saltiness and the little neediness with the crunchiness from the guy lab and because I was able to get to high heat on my wok I get a little bit of that pulsing wok aroma oh my god you really must try it because it's one of those things it's like okay something that simple be that good and it really is and it makes me miss home so much because this is the simple flavors of rustic home cooking so the recipe as always will be on hot spice kitchen calm when you make it send me a photo on Facebook Twitter or mr. Graham I always love seeing your photos if you haven't subscribe to the show right here and you'll never miss an episode and I will see you next time for your next edition item and it's one of the easiest fried Rises you can make there so few ingredients so I turn to this dish all the time when I'm out of time and money and I'm broke and there's nothing to eat uncle Everett and I won't sing but preferred it\n"
