5.0 from 3 votes
Salted Egg Fried Rice
Salted Egg Fried Rice (Com Chien Trung Muoi) is a quick and easy rice dish with mild saltiness and richness from salted egg yolk.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 people
Calories: 303 kcal
Course:
Main Course , Appetizer
Cuisine:
Vietnamese
Ingredients
- 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
Instructions
- 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.
- 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.
- Mix rice with a pinch of turmeric powder, 1/4 teaspoon of salt and 1 teaspoon of oil. Separate the rice grains while mixing.
- 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.
- 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.
- Add mashed salted egg yolks and continue to stir and toss constantly for a minute to coat every rice grain with salted egg.
- 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.
- Sprinkle black pepper and scallions, give everything a stir to combine then transfer to serving plates immediately.
Cup of Yum
Notes
- I usually use jasmine rice for fried rice and when cooking it in the rice cooker, I often use less water. When cooking time is over, open the rice cooker to let the steam escape, then spread the rice on a plate and chill it in the refrigerator before frying it the next day.
- The turmeric powder is optional. It doesn't affect the taste of the dish. Its role is to enhance the golden color for the rice.
Nutrition Information
Calories
303kcal
(15%)
Carbohydrates
32g
(11%)
Protein
11g
(22%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
370mg
(123%)
Sodium
361mg
(15%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
544IU
(11%)
Vitamin C
2mg
(2%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 303
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 370mg | 123% |
| Sodium | 361mg | 15% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.