Riso saltato con uovo salato

Ingredienti

• 4 raw salted duck eggs
• 2 cups cooked rice ((preferably day-old, refrigerated))
• pinch of turmeric powder
• 1/4 teaspoon salt
• 1 tablespoon cooking oil, divided
• 2 chicken eggs, beatened
• 1 tablespoon minced garlic
• 1 teaspoon soy sauce
• 1-2 scallion stalks, thinly sliced
• black pepper

Preparazione

1. 1

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

2. 2

   Use a fork to mash the salted egg yolks finely, or use a wooden spoon and press them against a sieve (mesh strainer). Set aside.

3. 3

   Mix rice with a pinch of turmeric powder, 1/4 teaspoon of salt and 1 teaspoon of oil. Separate the rice grains while mixing.

4. 4

   Add a small amount of oil (about 1/2 teaspoon) to a pan over medium heat. Then add the beatened eggs, swirl and scramble briefly and remove from the heat while the eggs are still runny. Set aside.

5. 5

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

6. 6

   Add mashed salted egg yolks and continue to stir and toss constantly for a minute to coat every rice grain with salted egg.

7. 7

   Add soy sauce and toss quickly to combine with the rice. Then add scrambled eggs, break up the eggs into small bits and toss quickly with the rice for a few seconds.

8. 8

   Sprinkle black pepper and scallions, give everything a stir to combine then transfer to serving plates immediately.