Fried Rice With Crispy Anchovies And Diced Chicken

I was meant to be making fried rice with salted fish and diced chicken - a Cantonese classic that I adore but the packet salted fish was nowhere to be found. What I did find was some leftover anchovies, a very good substitute indeed since they are both a little "fishy and salthy". Feel free to substitute the kailan with peas or green beans, an extra sunny side up will be a wonderful addition too.
The packet of salted fish did turn up in my rather messy pantry later on, just another one of those unsolved "X files" cases at the tummies'.
If you love fried rice you might want to check out the following;

recipe from the tummies' kitchen
recipe per serve
you'll need;
1.5 cups of leftover long grain rice
3 stalks of kailan, cut into 2 cm lengths
100 g of chicken breast, diced*
a small handful of anchovies (ikan bilis), fried til crispy
2 garlic cloves, chopped
1 spring onion, chopped
1 egg
1.5 tbs of light soy
1 tbs of oyster sauce
dash of sesame oil
salt to taste
white pepper to taste
cut chili to serve

*marinate the diced chicken with a dash of soy, sesame oil, white pepper, Chinese cooking wine and corn flour

Prepare the ingredients.

Marinate the diced chicken.

Saute the chopped garlic with a little oil before adding the diced chicken. Cook for 30 seconds on high heat.

Push the chicken to aside and wait for the wok to heat up before adding a little more oil and crack in an egg. Break up the egg and let it set a little before adding in the rice.

Mix everything well and fry on high heat for a minute before adding the seasonings. Chuck in the kailan and continue to cook for a further minute.

Finally add the crispy anchovies and spring onion and fry for another 30 seconds. Check for seasonings.

Serve immediately with some cut chili in soy. This is already a new favourite!