Description
This recipe features authentic Chinese fried rice elevated by a rich, savory golden salted egg yolk sauce. The high-heat stir-frying technique and special sauce create a restaurant-quality texture and flavor perfect for a hearty family meal.
Ingredients
Scale
- 400 g (2 cups) day-old cooked jasmine or basmati rice
- 200 g (7 oz) boneless, skinless chicken breast, diced
- 2 large eggs, lightly beaten
- 60 ml (4 tablespoons) neutral cooking oil, divided
- 1 small carrot, finely diced
- 75 g frozen peas
- 75 g frozen corn
- 2 spring onions, whites and greens separated
- 4 cooked salted duck egg yolks, mashed
- 30 g (2 tablespoons) unsalted butter
- 120 ml (1/2 cup) evaporated milk
- 15 ml (1 tablespoon) soy-free seasoning sauce
- 5 g (1 teaspoon) granulated sugar
- 1.25 ml (1/4 teaspoon) white pepper
- 5 g (1 teaspoon) cornstarch
- 15 ml (1 tablespoon) cold water
- 1 teaspoon toasted white sesame seeds for garnish
Instructions
- Make Golden Sauce: Melt butter in a small saucepan over medium-low heat. Add mashed salted egg yolks and cook, stirring constantly for 2-3 minutes until foamy. Whisk in evaporated milk, seasoning sauce, sugar, and white pepper. Bring to a gentle simmer. In a separate small bowl, combine cornstarch and cold water to create a slurry. Whisk the slurry into the saucepan and continue stirring until the sauce thickens. Remove from heat and set aside, reserving about 1/3 of the sauce for drizzling later.
- Cook Chicken: Heat half the cooking oil (30 ml) in a large wok or skillet over high heat until shimmering. Add the diced chicken and stir-fry for 3-4 minutes until cooked through and lightly browned on the edges. Remove the chicken from the wok and set aside in a bowl.
- Stir-Fry Vegetables and Eggs: Add the remaining 30 ml of cooking oil to the wok over high heat. Add the white parts of the spring onions and diced carrot, stir-frying for 2 minutes. Add the frozen peas and corn, stir-frying for 1-2 minutes until heated through. Push the vegetables to one side, pour in the beaten eggs, and scramble until just set. Break the eggs into smaller pieces and mix with the vegetables.
- Fry Rice: Add the day-old rice to the wok, using the back of your spatula to break up any clumps. Stir-fry for 4-5 minutes, ensuring the rice is thoroughly heated and some grains are lightly toasted, developing a slight ‘wok hei’ aroma. If the rice looks dry or sticks together excessively, add 1-2 tablespoons of water or extra oil to help separate the grains while stirring.
- Combine Ingredients: Return the cooked chicken to the wok. Pour in approximately two-thirds of the prepared salted egg yolk sauce over the rice and chicken. Toss vigorously to evenly coat all ingredients with the golden sauce, continuing to stir-fry for 1-2 minutes until everything is well combined and hot.
- Serve and Garnish: Mound the fried rice into a serving bowl. Drizzle the reserved salted egg yolk sauce over the top for an elegant presentation and extra richness. Sprinkle generously with toasted sesame seeds and the finely sliced green spring onions before serving.
Notes
For best results, always use day-old refrigerated rice to prevent sogginess. Fresh rice has too much moisture and will steam rather than fry. Stir-fry over very high heat in batches if necessary to achieve a smoky ‘wok hei’ flavor and prevent ingredients from steaming. Leftovers store well for up to 3 days in the refrigerator; reheat gently in a pan with a little oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 460 calories
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 300 mg
Keywords: Fried Rice, Chinese, Stir-fry, Salted Egg Yolk, Chicken, Dinner, Main Dish, Easy