You don't really need to cook the salted duck egg, like my earlier recipe for ground chicken and shiitake mushroom congee, you can see that I simply peeled and halved the egg then served as it is. But sometimes people will further steam or quickly stir-fry the egg mixture for other dishes.
That's exactly what we are going to do to the salted duck egg this time. As for this fried rice recipe, the salted duck egg will break into smaller pieces while stir-frying in the wok at the same time. This will enhance the savory aroma, in which the egg will also serve as a different salty source on top of salt and soy sauce.
Salted duck egg and salmon fried rice 鹹鴨蛋鮭魚芥蘭炒飯 -
Ingredients (about 5 portions)?
- 3 rice measuring cups white rice
- 3 regular measuring cups chopped gai lan
- 1 1/4 cups salmon cubes
- 3 salted duck eggs
- 1/2 onion
- Some olive oil or other preferred cooking oil
- 3 tablespoons soy sauce
- 1 tablespoon Chinese rice cooking wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Few dashes white pepper powder
How?
Precook 3 rice measuring cups of white rice with slightly less amount of water than usual. This will result in dryer rice that are suitable for making fried rice. Once ready, fluff the rice and set aside for later use. You can also opt for leftover rice instead.
Slice the salmon fillet into smaller bite size cubes. Marinate the salmon with 1 tablespoon of Chinese rice cooking wine and 1 tablespoon of soy sauce for at least 15 minutes.
Peel and dice the onion. Dice the gai lan. Peel away the egg shell for the salted duck eggs.
Prepare a wok or a big pan, drizzle about 2 tablespoons of oil and turn to medium heat. Wait till the surface gets warm, add in salmon cubes and let it sear first undisturbed. After a moment, flip and sear the other side. Let it set first before stir-frying can help preventing the fish from sticking to the wok/pan.
Continue to stir-fry the salmon gently just to make sure the fish are evenly seared. Once done, scoop out for later use.
Still using the same wok or pan, drizzle more oil to coat the surface, about 2 tablespoons. Turn to medium low heat this time. Add in peeled salted duck eggs and cut into smaller pieces with a spatula. Continue to break the eggs while stir-frying at the same time. Cook till slightly darkened and aromatic, scoop out for later use.
Again, drizzle more oil if needed, just enough to coat the wok/pan again. Back to medium heat. Add in chopped onion along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook till slightly golden brown.
Add in chopped gai lan and give it a quick stir-fry. You can up the fire to high heat if preferred, that's actually better but you need to make sure to maneuver fast enough without getting things burnt.
Transfer cooked rice over in two batches. Make sure the grains are evenly coated with the seasonings before adding the second batch. Add in salted duck egg and fluff the entire mixture. Taste and see if need more seasonings. I actually added 2 more tablespoons of soy sauce and few more dashes of white pepper powder here.
Lastly, mix in salmon cubes and cook till evenly blended in. Plate and serve.
It's important to taste and adjust the flavor "after" the salted duck egg has been added. The salted duck egg can be quite salty, so it's safer to check on the taste afterwards.
By the way, it doesn't have to be salmon, chicken works too and you don't even need to change a thing to work with it. Still use the same amount of soy sauce and Chinese rice cooking wine to marinate the chicken. If you'd like, you can even add about 1/4 teaspoon of sugar to the marinade. It'll create a nice dark soy sauce color when searing the chicken pieces.
Other fried rice recipes:
- Three cup chicken fried rice 三杯雞炒飯
- SPAM fried rice with colorful veggies 午餐肉炒飯
- Bitter tea oil fried rice 苦茶油炒飯
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