Some weeks can be quite demanding and for me... this was the week. Thank god Friday is here and I just can't wait to rest for the next 2 days. It is during these times when I try to cook smart and with that I mean using similar ingredients which stays fresh for a few days or cook in larger quantities.

One of the easiest to prepare in large quantity would be Fried Rice and last week I made the aromatic Salted Fish version which fed us for 3 meals. Coming back late in the evening with tons of paperwork and blogging to do, this seem like a good solution. To be honest I personally didn't get tired of it although I must say eating it hot off the wok was the most delicious as the salted fish was crispy.

Ingredients
3 bowls of Cooked Rice - preferably 1 day old as not to be too moist
1 piece of Chicken Thigh or Breast - diced into small cubes
2 stalks of Green Onions - finely chopped
1 inch grated GingerGinger

2 EggsEggs

1 small piece of Salted Fish - chopped
Lettuce - cut into fine shreds
2 tsp of Light Soy Sauce
Salt to taste
Oil

Directions
1. Heat oil in wok or pan.
2. Add chicken cubes and cook for 3-4 mins.
3. Remove chicken and drain oil.
4. Add eggs and a pinch of salt
5. Scramble the eggs and when cooked remove it.
6. Add chopped Salted Fish and grated Ginger and cook for 10-15 secs.
7. Add cooked rice and shredded lettuce on to the pan. Stir well.
8. Add the cooked chicken and scrambled eggs.
9. Add light soy sauce and stir fry for 2-3 mins.
10. Serve hot.