The fried rice with fish flavor is evolved from the method of fish flavor shredded meat, which uses the classic method of Sichuan cuisine. Use dried red pepper and Pixian bean paste for seasoning, but it's not fish but chicken breast.
Practice:
1. Dice the onions, peppers and carrots, dice the chicken breast, and hang the paste with starch, soy sauce and cooking wine.
2. Heat the medium oil, stir fry the minced onion, ginger and garlic, dried red pepper (or Pixian bean paste), and then fry the diced chicken.
3. Stir fry onion and diced carrot. Add wine (a little), sugar, salt and white vinegar to taste and stir well.
4. Stir in the rice, stir fry the diced green peppers, add chicken essence to taste, turn off the heat and leave the pot.