When I was a child, my mother would often stretch the family meal with steamed salted fish and minced pork served over rice. Sometimes she would fry the rice with bits of salted fish. Satisfying and full of wok-fragrance, we viewed this dish as rather rustic, but now it is considered chic and served in upmarket restaurants. The following recipe is adapted from Golden Leaf Restaurant at the Conrad Hong Kong hotel. For the best results use day-old cooked rice.