Fish and Egg Fried Rice
Fish and Egg Fried Rice
Super Easy One-Dish Meal: Mild Fish and Egg Fried Rice Recipe
My ambitious ‘clean out the fridge’ project is proving successful, creating more space in the freezer that was once packed with food, leaving no room even for a single pack of tteokbokki. The drawers, once so full of meat that they were hard to close even with a foot, now close smoothly with just a gentle push. I feel a sense of relief from the anxiety of my husband secretly throwing away my frozen treasures. He never believes me when I say I bought them to eat them all. Today, I’m using the last of the thinly sliced frozen fish, which I diligently ate to finish, to make fried rice. Adding oyster sauce truly enhances the flavor of fried rice, but I prefer a slightly less sweet taste, so I add a chopped spicy chili pepper. To prevent the lightly seasoned fish from falling apart too much, I gave it a slightly crispier bake in the air fryer. My son, who is usually very honest with his reviews and won’t hesitate to say if he doesn’t like something, gave me a favorable response when I asked if I could make it again next time, even though he generally doesn’t enjoy fried rice. This gives me a perfect excuse to stock up on more frozen fish of various kinds!
Main Ingredients- Approx. 100-150g prepared frozen fish (your choice)
- 2 large eggs
- 1 tablespoon cooking oil
- 2 bowls of cooked rice (approx. 400g)
- 1/4 teaspoon salt
- 2 teaspoons oyster sauce
- A small amount of chopped green onions or scallions
Cooking Instructions
Step 1
Defrost the frozen fish, pat it dry with paper towels, and lightly season with salt and pepper. (If you’re sensitive to fishy smells, add a splash of cooking wine.) Preheat your air fryer to 180°C (350°F). Place the fish inside and bake for 15-20 minutes, or until golden brown on the outside and cooked through. You can also use an oven or a frying pan. Once baked, let it cool slightly, then remove any bones and flake or finely chop the fish.
Step 2
Heat 1 tablespoon of cooking oil in a pan over medium-high heat. Crack the 2 eggs into the pan and scramble them by stirring continuously with chopsticks or a spatula until they are cooked. Push the cooked scrambled eggs to one side of the pan.
Step 3
Add the 2 bowls of cooked rice directly into the same pan with the eggs. Sprinkle the 1/4 teaspoon of salt evenly over the rice. (Gently break up any clumps of rice with your spatula to ensure it’s loose and fluffy.)
Step 4
Stir-fry the rice and eggs together. Then, pour the 2 teaspoons of oyster sauce around the edges of the pan. Stir everything well to coat the rice grains with the savory oyster sauce. (You can use soy sauce instead of oyster sauce, but oyster sauce adds a richer flavor.)
Step 5
If you prefer a bit of heat, add the finely chopped chili pepper (like a jalapeño or red chili) at this stage and stir-fry to release its aroma. Continue to stir-fry, breaking up any clumps, until the rice is fluffy and well combined with the eggs and oyster sauce.
Step 6
Add the flaked or chopped baked fish to the pan. Gently mix everything together, being careful not to break up the fish too much. Stir-fry for another minute until the fish is evenly distributed throughout the rice.
Step 7
Finally, garnish with the chopped green onions or scallions. Give it one last gentle stir, and your delicious fish and egg fried rice is ready to serve. Enjoy it hot!
