Have you ever tasted salted egg fried rice? Recently, I dined at a Chinese restaurant in my hometown and was pleasantly surprised to discover their fried rice featuring salted egg.
If you enjoy salted eggs, you’re likely aware of their rich, umami flavor. This fried rice recipe draws inspiration from that delightful meal, with my unique twist. It’s simple to prepare and bursting with flavor, featuring bits of fish cake, vibrant bell peppers, and the unmistakable umami of salted egg.
It’s quick, delicious, and utterly satisfying.
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The Main Ingredients to Prepare Salted Egg Fried Rice
- I used three salted eggs (preserved duck eggs) for this recipe, which serves 1 pound of cooked rice. The salted eggs I selected were store-bought and coated in black ash. First, wash off the ash thoroughly, then boil the eggs in water, similar to making hard-boiled eggs. If you can only find salted duck egg yolks, feel free to use those instead. However, I recommend including the egg whites, as they contribute both flavor and color to the dish.
- I also incorporated scrambled chicken eggs to enhance both flavor and appearance.
- For protein, I chose fish cake, a traditional Malaysian ingredient. It resembles fish balls but is shaped into strips and pre-cooked by deep-frying. If fish cake isn’t available or to your taste, you can substitute it with chicken, pork, beef, or even tofu. If using fresh meat, marinate it with light soy sauce and salt before cooking. Other popular options for this fried rice include Chinese sausage and Char Siu.
- Additionally, I included red and green bell peppers, diced into small pieces. They add a colorful contrast and a crunchy texture that complements the chewiness of the rice.
- For seasoning, I kept it simple, adhering to traditional Cantonese cooking. I used light soy sauce, salt, ground white pepper, and a splash of Chinese Shaoxing wine.
- The rice used in this dish should be cooked and refrigerated for at least half a day (or use leftover rice). This drying process makes it easier to separate into individual grains. Refrigerated rice is less sticky and much easier to stir-fry than freshly cooked rice.
Step-by-Step: How to Prepare Salted Egg Fried Rice
- Wash the salted eggs thoroughly to remove the black ash. Bring a pot of water to a boil, then gently lower the salted eggs into it. Boil on low heat for about 10–12 minutes until fully cooked, similar to hard-boiled eggs.
- Remove the salted eggs from the water and let them cool. Once cool, cut them in half and use a metal spoon to scoop out the yolks and whites.
- Separate the egg whites and yolks. Cut the egg whites into small pieces. Mash the salted egg yolks with a fork until they are crumbly, then set aside.
- Crack and beat a regular egg, then scramble it gently with some oil in a pan. Break it into small pieces with a spatula and set aside.
- Slice the fish cake into thin pieces and coarsely chop about one tablespoon of garlic.
- Heat some oil in a well-seasoned cast-iron wok and sauté the chopped garlic until fragrant. Remove the garlic and use the remaining oil to fry the rice. Start on low heat and gradually increase to high. Return the garlic to the wok, mix with the rice, and season with soy sauce, salt, and white pepper.
- Add the salted egg whites and yolks, bell peppers, and fish cake. Continue to stir-fry over medium to high heat until you see smoke rising and smell the distinctive wok hei (wok aroma). Add a splash of Shaoxing wine.
- Finally, return the scrambled eggs to the wok and add some chopped scallions (green onions). Your dish is now ready to serve!
Tips to Make Better Salted Egg Fried Rice
- A high-power stove and a cast-iron wok will yield the best results. If you lack these, turn your heat up as high as possible when stir-frying the rice.
- While I included both egg whites and yolks, it’s perfectly fine to use only the yolks if that’s what you have. Some stores sell just the yolks separately.
- You can mash the yolks thoroughly and fry them with a bit of oil until they become slightly melted and foamy. Then, add the rice and mix well to coat each grain in salted egg yolk. I preferred leaving some larger yolk pieces for texture and visual appeal, but the choice is yours.
- I used red and green bell peppers for added crunch and color, but feel free to incorporate other vegetables of your choice. The restaurant I visited used bitter gourd instead. This recipe is quite flexible, but ensure the salted egg yolk remains the star ingredient.
- Some people stir-fry everything together on high heat, which is fine. I found it more effective to stir-fry the rice separately first at high heat. After incorporating the other ingredients, I finish stir-frying at a slightly lower temperature. The goal of high heat is to develop a light char on each grain of rice, enhancing aroma and flavor while keeping the inside soft and slightly chewy without over-drying it.
Other Fried Rice Recipes You May Want to Try
Fried rice is one of the most popular dishes across Asia. Here are a few of my favorite fried rice recipes you might want to explore:
