Wash the rice (12 oz) 2 to 3 times with clean water, draining out the water each time.

Add the rice and water (10 oz) to the rice cooker pot. Place the pot in the cooker, then activate it.

When the rice is cooked, use chopsticks to fluff the grains and release the steam.

Dice the green onions (1 oz), using both the green and white parts.

Wash the ginger (0.50 oz) (if needed), then cut into thin slices. Lay the down slices and cut them into strips.

Wash the lettuce (3 oz). Peel off leaves and stack them on top of each other, then cut into thin strips.

Cut the chicken (4 oz) into slices. Turn them 90 degrees, then cut into small 1/2- inch cubes. Place the chicken in a bowl.

Add the oyster sauce (1 tablespoon), white pepper (0.13 teaspoon), cornstarch (1 teaspoon), and water (1 tablespoon) to the bowl.Mix to thoroughly combine.

Cut off head of the salted fish (2 oz) and save for use in other recipes, if preferred.

Use kitchen shears to trim off the dorsal fins on the back of the fish.

Rinse the fish in water, then pat dry with a paper towel.

It's time to debone the fish. Using a small knife, cut out the main spine and bones, separating into two halves if necessary. You can use the bones in other recipes.

(Chef's Tip: For safety, lay the fish down on the cutting board and use your knife to gently pry out any bones.)

Once all the bones have been removed, cut the fish into 1/4-inch thick strips. Rotate 90 degrees and dice into pea-sized pieces.

Crack the eggs (2 large) into bowl.

Heat a wok on high, then add the oil (0.32 tablespoon).

Beat the eggs and add to wok, stir frying for 20 to 30 seconds. Remove and set aside.

Add more oil (0.32 tablespoon) to the hot wok.

Add the chicken. Lower the heat and stir fry until 90 percent cooked for about 1 minute, then remove and set aside.

Add more oil (1 tablespoon) to hot wok and use the wok spatula to spread it around the edges.

Add the ginger and salted fish, stir frying until aromatic, about 1 minute.

(Chef's Tip: You don't need to use all of the salted fish. Adjust the amount to match how much rice you have)

Add the rice and stir fry 1.5 to 2 minutes. Use the edge of the wok spatula to break up any clumps.

Add the cooked eggs and stir fry for 40 to 50 seconds.

Add the chicken, increase the heat, and stir fry for 40 to 50 seconds.

Add the green onions and white pepper (0.25 teaspoon), then stir fry for 40 to 50 seconds.

With heat off or on low, taste test for saltiness to see how much, if any, fish sauce and other seasonings to add.

Add the fish sauce (2 teaspoon), turn off the heat, then add the lettuce.

Turn the heat back on to high, stir fry for 1 more minute, adding the remaining oil (0.32 tablespoon) for shine.

For a pretty presentation, scoop the fried rice into a bowl and pack it in tightly. Place a plate on top of the bowl, press firmly, and flip.