80 ml vegetable oil
2 tbsp dried salted fish, or to taste
100 gm chicken thigh fillets, cut into small cubes
2 eggs, beaten with a pinch of salt
400 gm steamed long-grain rice, preferably cooked the night before
½ cup thinly sliced green onions
1 cup bean sprouts, trimmed
1 tbsp light soy sauce

Heat half the oil in a wok over high heat.
Add salted fish and stirfry for 2–3 minutes or until crisp and golden, then remove using a slotted spoon and set aside.
Add chicken to wok, stirfry for 1–2 minutes or until chicken turns white, then remove using a slotted spoon and set aside.
Add remaining oil, pour in egg and cook, swirling it around until just set.
Add rice and stirfry, separating grains, for 2 minutes.
Add salted fish, chicken and remaining ingredients, season to taste with sea salt and freshly ground black pepper, stirfry for another minute or until heated through and serve immediately.