![\"salted](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Salted-egg-fried-rice-1-683x1024.jpeg\")
<\/figure>\n\n\n\nThe Main Ingredients to Prepare Salted Egg Fried Rice<\/h2>\n\n\n\n\n- I used three salted eggs<\/strong>\u00a0 (preserved duck eggs) in this recipe (for 1 pound of cooked rice). The salted eggs I used were store-bought, coated in a layer of black ash.\u00a0The first step is to wash off the black ash thoroughly, and then boil the eggs in water, just as you would when making hard-boiled eggs. I understand that in some Asian grocery stores, only the salted duck egg yolks are sold as they have already been separated from the white. If you can\u2019t get the whole salted eggs like I used, feel free to use only the yolks. However, in this recipe, I\u2019ve also included the egg whites, which not only add flavor but also color to the fried rice.<\/li>\n\n\n\n
- I also added scrambled chicken eggs<\/strong> to enhance both the flavor and appearance.<\/li>\n\n\n\n
- For the protein, I used fish cake<\/strong>, which is a very authentic Malaysian ingredient. It\u2019s similar to fish balls, but shaped into long strips and already pre-cooked by deep-frying. If you\u2019re not a fan of fish cake or can\u2019t find it, feel free to substitute it with chicken, pork, beef, or even tofu. If you\u2019re using fresh meat, marinate it first with light soy sauce and salt before cooking. Other popular meats for this fried rice are Chinese sausage and Char Siu.<\/li>\n\n\n\n
- I also included red and green bell peppers<\/strong>, diced into small pieces. They add color contrast and a crunchy texture, which complements the chewiness of the rice.<\/li>\n\n\n\n
- As for seasoning<\/strong>, it’s pretty simple and in line with traditional Cantonese cooking. I used only light soy sauce<\/a>, salt, ground white pepper, and a splash of Chinese Shaoxing wine<\/a>.<\/li>\n<\/ul>\n\n\n\n
![\"ingredients](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Salted-egg-fried-rice-image-5.jpeg\")
<\/figure>\n\n\n\n\n- The rice<\/strong> I used was cooked and refrigerated for more than half a day (or use leftover rice). As a result, it had dried slightly, which made it easier to break apart into individual grains. Refrigerated rice is also less sticky and much easier to stir-fry than freshly cooked rice. <\/li>\n<\/ul>\n\n\n\n
![\"leftover](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Salted-egg-fried-rice-image-7.jpeg\")
<\/figure>\n\n\n\nStep-by-Step: How to Prepare Salted Egg Fried Rice<\/h2>\n\n\n\n\n- Wash the salted eggs thoroughly to remove the black ash. Bring a pot of water to a boil, then lower the salted eggs into it. Boil on low heat for about 10\u201312 minutes until fully cooked, just like making hard-boiled eggs.<\/li>\n<\/ul>\n\n\n\n
![\"salted](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Salted-egg-fried-rice-image-1.jpeg\")
<\/figure>\n\n\n\n\n- Remove the salted eggs from the water and allow them to cool. Once cool, cut them in half and use a metal spoon to scoop out the yolks and whites.<\/li>\n<\/ul>\n\n\n\n
\n- 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 them aside.<\/li>\n<\/ul>\n\n\n\n
![\"separate](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Salted-egg-fried-rice-image-4.jpeg\")
<\/figure>\n\n\n\n\n- 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.<\/li>\n<\/ul>\n\n\n\n
![\"break](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Salted-egg-fried-rice-image-8.jpeg\")
<\/figure>\n\n\n\n\n- Slice the fish cake into thin slices and coarsely chop about one tablespoon of garlic.<\/li>\n\n\n\n
- Heat some oil in a well-seasoned cast-iron wok and saut\u00e9 the chopped garlic until fragrant. Remove the garlic and use the remaining oil to fry the rice. Start on low heat and gradually increase the heat to high. Return the garlic to the wok, mix with the rice, and season with soy sauce, salt, and white pepper.<\/li>\n<\/ul>\n\n\n\n
![\"fry](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Salted-egg-fried-rice-image-9.jpeg\")
<\/figure>\n\n\n\n\n- 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. <\/li>\n<\/ul>\n\n\n\n
![\"the](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Salted-egg-fried-rice-image-11.jpeg\")
<\/figure>\n\n\n\n\n- Finally, return the scrambled eggs to the wok and add some chopped scallions (green onions). It\u2019s now ready to serve.<\/li>\n<\/ul>\n\n\n
<\/figure>\n\n\n\n- \n
- The rice<\/strong> I used was cooked and refrigerated for more than half a day (or use leftover rice). As a result, it had dried slightly, which made it easier to break apart into individual grains. Refrigerated rice is also less sticky and much easier to stir-fry than freshly cooked rice. <\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
Step-by-Step: How to Prepare Salted Egg Fried Rice<\/h2>\n\n\n\n
- \n
- Wash the salted eggs thoroughly to remove the black ash. Bring a pot of water to a boil, then lower the salted eggs into it. Boil on low heat for about 10\u201312 minutes until fully cooked, just like making hard-boiled eggs.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
- \n
- Remove the salted eggs from the water and allow them to cool. Once cool, cut them in half and use a metal spoon to scoop out the yolks and whites.<\/li>\n<\/ul>\n\n\n\n
- \n
- 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 them aside.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
- \n
- 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.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
- \n
- Slice the fish cake into thin slices and coarsely chop about one tablespoon of garlic.<\/li>\n\n\n\n
- Heat some oil in a well-seasoned cast-iron wok and saut\u00e9 the chopped garlic until fragrant. Remove the garlic and use the remaining oil to fry the rice. Start on low heat and gradually increase the heat to high. Return the garlic to the wok, mix with the rice, and season with soy sauce, salt, and white pepper.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
- \n
- 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. <\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
- \n
- Finally, return the scrambled eggs to the wok and add some chopped scallions (green onions). It\u2019s now ready to serve.<\/li>\n<\/ul>\n\n\n
- 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. <\/li>\n<\/ul>\n\n\n\n
- 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.<\/li>\n<\/ul>\n\n\n\n
- 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 them aside.<\/li>\n<\/ul>\n\n\n\n
- Remove the salted eggs from the water and allow them to cool. Once cool, cut them in half and use a metal spoon to scoop out the yolks and whites.<\/li>\n<\/ul>\n\n\n\n
- Wash the salted eggs thoroughly to remove the black ash. Bring a pot of water to a boil, then lower the salted eggs into it. Boil on low heat for about 10\u201312 minutes until fully cooked, just like making hard-boiled eggs.<\/li>\n<\/ul>\n\n\n\n