Salted Egg Fried Rice

Ingredients

• 4raw salted duck eggs
• about 316 g (2 cups)cooked rice, preferably day-old and refrigerated
• a pinchturmeric powder
• ¼ teaspoonsalt
• 15 ml (1 tablespoon), dividedcooking oil
• 2chicken eggs, beaten
• 1 tablespoonminced garlic
• 1 teaspoonsoy sauce
• 1–2scallion stalks, thinly sliced
• to tasteblack pepper

Instructions

1. 1

   Boil the eggs

   Boil the salted duck eggs for about 12 minutes. Peel them and discard the whites. Alternatively, separate the yolks from the raw eggs first, then steam the yolks.

2. 2

   Mash the yolks

   Mash the salted egg yolks finely with a fork, or press them through a sieve with the back of a wooden spoon. Set aside.

3. 3

   Season the rice

   Mix the rice with a pinch of turmeric, ¼ teaspoon of salt and 1 teaspoon of oil, separating the grains as you mix.

4. 4

   Scramble the eggs

   Heat about ½ teaspoon of oil in a pan over medium heat. Add the beaten eggs, swirl and scramble briefly, then take the pan off the heat while the eggs are still runny. Set them aside.

5. 5

   Fry the rice

   Add the remaining oil to the pan and raise the heat to medium-high. Add the garlic and sauté for a few seconds, until fragrant, then add the rice. Stir and toss constantly, breaking up the rice, for about 1 minute.

6. 6

   Coat with yolk

   Add the mashed salted egg yolks and continue stirring and tossing constantly for 1 minute, until they coat the rice grains.

7. 7

   Add the egg

   Add the soy sauce and toss quickly to combine. Add the scrambled eggs, break them into small pieces and toss with the rice for a few seconds.

8. 8

   Finish and serve

   Sprinkle over black pepper and sliced scallions, stir to combine, then transfer the rice to serving plates immediately.

What is salted egg fried rice?

Cơm chiên trứng muối is a Vietnamese fried-rice dish built around salted duck egg yolks. Salting gives the yolks a concentrated savoury taste and a rich texture that clings to the rice.

This version combines the yolks with chicken egg, garlic, soy sauce and scallions. Turmeric adds a touch of colour, while chilled cooked rice helps the grains stay separate as they fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 303 calories, 11g protein, 32g carbs, 14g fat.

The rice provides most of the carbohydrates, while the salted duck yolks, chicken eggs and cooking oil contribute much of the fat. The eggs also provide protein. For a more balanced plate, serve the rice with a side of vegetables.

The salted egg yolks

Cooked yolks: boiling the eggs for about 12 minutes makes the yolks firm enough to mash. The recipe uses the yolks only; peel the eggs and discard the whites.

Fine texture: mash the yolks thoroughly with a fork, or press them through a sieve. Smaller pieces are easier to distribute evenly through the rice.

Why use chilled rice?

Day-old rice: refrigerated cooked rice is less moist and easier to separate than freshly cooked rice. Break up any clumps as you mix in the turmeric, salt and oil.

Freshly cooked rice: if that is what you have, let it cool before frying so it is easier to toss without turning sticky.

Keep the eggs soft

Brief scramble: cook the beaten eggs in a small amount of oil over medium heat, swirling the pan and scrambling just briefly. Remove them while they are still runny, as they will be tossed with the hot rice later.

Small pieces: break up the eggs as you mix them into the rice so they are spread through the dish rather than left in large curds.

Fry in stages

Garlic first: sauté it for only a few seconds, just until fragrant, before adding the rice. This short start helps flavour the oil without letting the garlic burn.

Rice and yolk: toss the rice constantly for about 1 minute to break up clumps, then stir and toss with the mashed yolks for another minute. Add the soy sauce and egg near the end, mixing each in quickly.

Serving ideas

Serve the rice as a quick meal on its own, or pair it with a simple vegetable side such as stir-fried greens. Their fresh flavour complements the richness and saltiness of the yolks.

Bring it to the table straight from the pan, while the rice is hot and the scallions still taste fresh.

Recipe notes & tips

• Separate the rice grains while seasoning them so fewer clumps remain in the pan.
• Mash the salted yolks finely to make them easier to spread through the rice.
• Have the yolks, soy sauce, scrambled eggs and scallions ready before frying the rice.
• Keep tossing the rice to break up clumps and distribute the yolk evenly.
• Add the soy sauce quickly and toss straight away so it does not pool in one spot.

Variations

• Add vegetables: toss in finely chopped vegetables during the rice-frying stage.
• Add chilli: serve with sliced fresh chilli or chilli sauce for heat.
• Use chives: replace some or all of the scallions with sliced chives.
• Add spring greens: serve the rice alongside quickly stir-fried greens.
• Make it less salty: use less soy sauce and taste before adding any extra salt.

Common mistakes to avoid

• Using clumpy rice: separate the grains while mixing in the seasoning before they go into the pan.
• Overcooking the chicken eggs: remove them while still runny, as they cook further when returned to the pan.
• Burning the garlic: sauté it for only a few seconds, until fragrant, before adding the rice.
• Leaving large yolk pieces: mash the yolks finely so they coat the grains more evenly.
• Letting the finished rice sit: transfer it to plates straight away to serve hot.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until steaming hot throughout, stirring partway through; avoid reheating the same portion more than once.

Frequently asked questions