• 3 cups cooked rice (preferably day-old)
• 1 cup salted fish (pwason salé), soaked & flaked
• 2 tablespoons oil
• 1 medium onion, finely sliced
• 2 teaspoons garlic, minced
• 1–2 eggs (optional)
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce (optional)
• ½ teaspoon black pepper
• Spring onions, sliced
• Sunny Vegetable Pickle (to serve on the side)

1. Rinse salted fish to remove excess salt.
2. Soak for 15–20 minutes and drain.
3. Flake or cut into small pieces.
4. In a pan, fry the salted fish until golden and crispy.
5. Remove and set aside.

1. In the same pan, add oil if needed.
2. Sauté garlic and onions until fragrant and lightly golden.

1. Push the onions and garlic to one side.
2. Crack the egg into the pan and scramble.
3. Mix it into the aromatics once cooked.

1. Add the cooked rice and break up any lumps.
2. Mix well on high heat.

1. Add soy sauce, oyster sauce (optional), and pepper.
2. Toss thoroughly.

1. Add the crispy salted fish back to the pan.
2. Mix well so the flavour coats the rice.
3. Taste and adjust seasoning if needed.

1. Add sliced spring onions.
2. Give a final toss and remove from heat.

• Sunny Vegetable Pickle
• Fresh chopped chillies
• Extra crispy salted fish on top