A fragrant Cantonese staple using diced chicken and savory salted fish for deep umami flavor.
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Heat one tablespoon of oil in a wok over medium heat; fry the salted fish until golden brown and crispy, then remove and set aside.
In the same wok, add another tablespoon of oil and sear the diced chicken until cooked through and slightly charred; deglaze with Shaoxing wine and remove.
Clean the wok, heat the remaining oil until smoking, and briefly sauté the ginger, garlic, and scallion whites until fragrant.
Pour in the beaten eggs and immediately add the chilled rice, using a spatula to break up clumps while the egg coats the grains.
Toss the rice over high heat for 3-4 minutes to achieve 'wok hei' (breath of the wok), ensuring the rice grains are dancing and separated.
Return the chicken and crispy salted fish to the wok, tossing vigorously to distribute the umami flavors evenly.
Season with light soy sauce and white pepper, then fold in the shredded lettuce and scallion greens for the final 30 seconds.
Perform a final high-heat toss to ensure the lettuce is just wilted but still crunchy, then serve immediately.
