This dish reminds me of the time when I was in Singapore and used to get take-away salted fish fried rice from the local coffee shop. I always peeked inside the box to make sure that they packed some pickled green chillies to go along with it. That's just the one thing missing from last night's dinner! But still, I love the saltiness and "floury" texture of the salted fish that melts in your mouth with each mouthful of rice. And the juicy beansprouts add a lovely crunch and freshness to the whole dish. To make it more substantial, I also tossed in some diced chicken thigh fillets, along with garlic, chopped spring onions, peas, and of course, shredded omelette. As the fish is already salty, not much seasoning is required, but just a little light soy sauce and a dash of pepper to bring out the flavours. Hmm....I really should start making some pickled green chillies soon!
