Friday, September 16, 2011
Just have this crazy idea of using salted egg to fry rice. Wonder if it'll give it that wonderful eggy aroma that it gives to chicken, crab and prawns.
Verdict? It was just so-so. The aroma is not that prominent. But wonder if that'll be rectified by using double amount of egg yolks? Maybe you can use up those egg yolks from your mooncakes if you refuse to eat them up, but I doubt it. That is usually the precious item in those moonies. I don't eat mooncakes, so I won't have any.
Salted Egg Fried Rice
Recipe source: Wendyywy
2 salted eggs
2 cups of cooled cooked rice
2 cloves garlic, finely chopped
2 Tbsp cooking oil
Few pieces of prawns or chicken
1 tsp oil
1 Tbsp butter
½ cup finely sliced spring onions
2 bird’s eye chilli, finely sliced (optional)
1. Break salted egg and separate yolk and white. Steam salted egg yolk for 10 minutes or until cooked. Mash egg yolk and set aside.
2. Heat wok and put in 2 Tbsp oil. Put in garlic and sauté until golden. Put in rice and toss until rice is hot. Dish up and set aside.
3. Put in 1 tsp oil and brown prawn/ chicken. Push to the side of wok.
4. On low heat, put in butter(no need to wait til fully melted) and mashed egg yolks. Cook egg yolks until it looks foamy. Add in bird’s eye chilli at this point if it is preferred.
5. Push prawns/chicken onto foamy egg yolks and cook for a while. Turn heat to high
6. Put rice back into wok and toss until rice is hot again. Push rice to the side and put in salted egg whites. Quickly push rice onto egg whites (the salted egg whites cook really quick) and toss rice so that the egg whites will be well dispersed.
7. Season with pepper and dish up.