Description
This high-protein fried rice recipe features a golden salted egg yolk sauce for a rich, creamy, and umami flavor that coats every grain. It’s a quick, restaurant-quality meal perfect for weeknights.
Ingredients
Scale
- 500 g cold day-old jasmine rice
- 200 g boneless skinless chicken breast, diced
- 4 large eggs, whisked lightly
- 30 ml neutral cooking oil, divided
- 3 cloves garlic, minced
- 1 large shallot, finely chopped
- 2 spring onions, white and green parts separated
- 15 ml alcohol-free soy sauce
- 15 ml oyster sauce
- 5 ml MSG (optional)
- 2.5 ml white pepper, divided
- For the Salted Egg Yolk Sauce:
- 4 salted duck egg yolks, steamed for 10 minutes and mashed
- 30 g unsalted butter
- 60 ml full-fat milk or light cream
- 2.5 ml sugar
- fresh curry leaves (optional)
Instructions
- Prepare Salted Egg Yolk Sauce: In a small saucepan over low heat, melt the butter. Add the mashed salted egg yolks and stir constantly until pasty. Gradually whisk in the milk, sugar, and a pinch of white pepper until smooth and creamy. Add curry leaves if desired. Keep warm and set aside.
- Scramble Eggs: Heat a wok or large frying pan over high heat until smoking. Add 15 ml (1 tbsp) oil. Pour in the eggs and scramble quickly until just set but still moist; remove and set aside.
- Cook Chicken and Aromatics: Add remaining oil to the hot wok. Stir-fry the diced chicken breast until cooked through and lightly browned, about 3-4 minutes. Push chicken to the side. Add the minced garlic and chopped shallot to the open side of the wok and sauté for 1 minute until fragrant. Combine with chicken.
- Fry Rice: Add the cold day-old jasmine rice to the wok. Break up any clumps with a spatula and stir-fry vigorously for 5-7 minutes over high heat. Press the rice against the wok to encourage separate grains and develop a smoky aroma (‘wok hei’).
- Season and Combine: Add the alcohol-free soy sauce, oyster sauce, MSG, and white pepper. Toss vigorously to combine thoroughly, coating every grain. Stir in the white parts of the sliced spring onions.
- Add Sauce and Eggs: Return the scrambled eggs to the wok. Add about two-thirds of the prepared Golden Salted Egg Yolk Sauce to the fried rice. Toss quickly to coat the rice grains with the rich, golden sauce. If the rice feels dry, add another tablespoon of oil to help coat the grains without becoming soggy.
- Serve Immediately: Serve onto warm plates. Drizzle the remaining reserved salted egg yolk sauce over the rice and garnish generously with the sliced green spring onions.
Notes
To achieve ‘wok hei’ and prevent sogginess, ensure high heat and do not overcrowd the wok. Using cold day-old rice is essential. For faster preparation, pre-chop ingredients in advance. If the rice feels dry during frying, add a small amount of extra oil to help coat the grains.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 490 calories
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 300 mg
Keywords: Fried Rice, Chicken, Salted Egg Yolk, Asian, Wok Hei, Umami, Quick Meal, High Protein, Family Dinner, Uncle Roger