Flying Fish Roe and Chicken Breast Fried Rice
Irresistibly Pop-in-Your-Mouth Flying Fish Roe and Chicken Breast Fried Rice
I’ve made a fried rice where you won’t even notice the chicken breast if you just add two packs of flying fish roe and close your eyes! It’s a delightful dish packed with the unique texture of flying fish roe.
Ingredients- 2 packs flying fish roe (approx. 200g)
- 100g chicken breast
- 110g konjac brown rice
- 1/2 zucchini
- 1/2 carrot
- 1/2 green onion
- 2 Korean chili peppers (optional, for heat)
- 2 leaves aged kimchi (finely chopped)
- 10g butter
- Anchovy sauce, to taste
- Salt, to taste
- Coconut oil, for cooking
- Vinegar or white wine
Cooking Instructions
Step 1
First, prepare the two packs of flying fish roe. If they are frozen, let them thaw completely. Thawing them slowly in the refrigerator or at room temperature is recommended.
Step 2
To remove any fishy smell from the thawed flying fish roe, place it in a bowl and add just enough water to cover it. Add about 1-2 teaspoons of vinegar or white wine. Let it sit for about 5 minutes; this process effectively neutralizes any unpleasant odors.
Step 3
After soaking the flying fish roe in the vinegar water, gently rinse it under running water. Drain it thoroughly in a sieve to remove excess moisture. This step is crucial to prevent the fried rice from becoming soggy.
Step 4
Prepare the vegetables for the fried rice. Finely chop the green onion. Dice the Korean chili peppers, carrot, and zucchini into small, bite-sized pieces, similar in size to the flying fish roe. Squeeze out excess liquid from the aged kimchi and chop it finely.
Step 5
Cut the 100g of chicken breast into small pieces. If the pieces are too large, they might feel separate from the rice. Aim for pieces roughly the same size as the fried rice grains.
Step 6
Heat a frying pan over medium heat. Add both coconut oil and butter to the pan. Butter adds richness and flavor, while coconut oil has a high smoke point, making it suitable for stir-frying.
Step 7
Add the chopped green onion to the heated pan and stir-fry until a sweet onion aroma is released. This step creates fragrant green onion oil, infusing the entire fried rice with its delicious scent.
Step 8
Once the green onion is fragrant, add the finely chopped aged kimchi and stir-fry it together. The tangy flavor of the kimchi will enhance the overall taste of the fried rice.
Step 9
Next, add the chopped chicken breast and carrot to the pan and stir-fry. Continue cooking until the chicken breast turns white and is cooked through.
Step 10
When the chicken breast and carrot are cooked, add the zucchini and Korean chili peppers. Stir-fry briefly, being careful not to overcook the vegetables, so they retain a slight crispness.
Step 11
Now, add the 110g of konjac brown rice to the pan. Stir-fry well to combine it with all the other ingredients. Break up any clumps of rice with your spatula to ensure even cooking.
Step 12
Finally, add the drained flying fish roe. Season with a mixture of anchovy sauce and salt in a 1:1 ratio. If you don’t have anchovy sauce, you can use a combination of soy sauce and fish sauce, adjusting the saltiness with regular salt as needed.
Step 13
While stir-frying, the flying fish roe will change from translucent to opaque white when cooked. However, fried rice is best when it has a slightly crispy, toasted bottom. Maintain medium-low heat and let the rice lightly crisp up and form a slight crust, just before it becomes too burnt. This step adds a wonderful depth of flavor.
Step 14
Serve the delicious flying fish roe fried rice in a bowl. Top it with a freshly fried egg for a complete and satisfying meal. Enjoy your popping, flavorful fried rice!
