---
title: "Salted Egg Fried Rice - How to make it at home"
url: https://stacklist.com/card/14baf3ab-7c20-41a8-bc5b-3f8205970172
source_url: "https://tasteasianfood.com/salted-egg-fried-rice/"
stack: https://stacklist.com/stack/bd958232-d966-452f-9de3-ebb632ecd91a
summary: "Salted Egg Fried Rice is a flavorful Asian dish combining preserved duck eggs, fish cake, bell peppers, and rice with traditional Cantonese seasonings for an umami-rich meal. This tutorial provides step-by-step instructions for preparing the dish at home, including ingredient preparation and wok-frying techniques to achieve the signature wok hei flavor."
tags: "salted-egg, fried-rice, recipe, asian-cuisine, cooking-tutorial, home-cooking, umami"
key_entities: "salted egg fried rice (concept), wok hei (concept), Malaysia (location), China (location), Cantonese cooking (concept), fish cake (concept), salted duck eggs (concept), Shaoxing wine (concept)"
classification: "tutorial"
content_hash: "sha256:a7bd67fedf00787ef4a32d99bc14ea6b0e650e9c11d2f2fe8de457b28f701984"
acp_version: "0.2"
token_counts_approximate: 2018
visibility: public
agent_accessible: true
status: "final"
---

# Salted Egg Fried Rice - How to make it at home

Jump to Recipe Have you ever tried salted egg fried rice? Recently, I had lunch at a Chinese restaurant in my hometown and was surprised to find that they served fried rice with salted egg.  If you’re a fan of salted eggs, you’ll know how incredibly delicious and umami-rich the flavor is. This fried rice recipe is inspired by that meal, but with my twist. It’s easy to make and full of flavor, with bits of fish cake, colorful bell peppers, and that signature umami from the salted egg. It’s quick, tasty, and satisfying. Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases. The Main Ingredients to Prepare Salted Egg Fried Rice I used three salted eggs   (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. The 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’t get the whole salted eggs like I used, feel free to use only the yolks. However, in this recipe, I’ve also included the egg whites, which not only add flavor but also color to the fried rice. I also added scrambled chicken eggs to enhance both the flavor and appearance. For the protein, I used fish cake , which is a very authentic Malaysian ingredient. It’s similar to fish balls, but shaped into long strips and already pre-cooked by deep-frying. If you’re not a fan of fish cake or can’t find it, feel free to substitute it with chicken, pork, beef, or even tofu. If you’re 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. I also included red and green bell peppers , diced into small pieces. They add color contrast and a crunchy texture, which complements the chewiness of the rice. As for seasoning , it’s pretty simple and in line with traditional Cantonese cooking. I used only light soy sauce , salt, ground white pepper, and a splash of Chinese Shaoxing wine . The rice 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.  Step-by-Step: How to Prepare Salted Egg Fried Rice 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 10–12 minutes until fully cooked, just like making hard-boiled eggs. 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. 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. 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. Slice the fish cake into thin slices and coarsely chop about one tablespoon of garlic. Heat some oil in a well-seasoned cast-iron wok and sauté 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. 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. Finally, return the scrambled eggs to the wok and add some chopped scallions (green onions). It’s now ready to serve. Continue to Content Ingredients 3 salted duck eggs 1 chicken egg 3 oz fish cakes 2 tbsp vegetable oil 1 tbsp chopped garlic 1 lb (450g) cooked rice 1 bell pepper (mixed color) 2 tbsp chopped scallions 2 tbsp light soy sauce 1/4 tsp salt 1/4 tsp ground white pepper 1 tbsp Shaoxing wine. Instructions 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 10–12 minutes until fully cooked. 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. 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. Slice the fish cake into thin slices and coarsely chop about one tablespoon of garlic. Heat some oil to sauté 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. 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. Finally, return the scrambled eggs to the wok and add some chopped scallions (green onions). It’s now ready to serve! Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Lee Kum Kee Premium Light Soy Sauce - 150ml (5.27 fl oz) Thunder Group IRFS001 5B Fast Stove Lodge 14 Inch Cast Iron Wok. Pre-Seasoned Wok with Flattened Bottom for Asian Stir Fry and Sautees Nutrition Information: Yield: 2 Serving Size: 1 Amount Per Serving: Calories: 726 Total Fat: 34g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 1037mg Sodium: 3374mg Carbohydrates: 75g Fiber: 2g Sugar: 3g Protein: 28g This data was provided and calculated by Nutritionix on 6/28/2025 Tips to Make Better Salted Egg Fried Rice A high-power stove and a cast-iron wok will give you the best results. I used a high-powered stove and a good wok, but if you don’t have these, simply turn your heat up as high as possible when stir-frying the rice. I included both egg whites and yolks. It’s perfectly fine to use only the yolks available. Some stores sell just the yolks separately. You can also mash the yolks thoroughly and fry them with a bit of oil until they become slightly melted and foamy. Then, add the rice and mix well so that every grain gets coated in salted egg yolk. In my case, I preferred leaving some larger yolk pieces for texture and visual appeal. The choice is yours. I used red and green bell peppers for added crunch and color, but feel free to use other vegetables of your choice. The restaurant I visited, for example, used bitter gourd instead. This recipe is very flexible, but just make sure the salted egg yolk remains the star ingredient. Some people stir-fry everything together on high heat, and that’s fine. I found it more effective to stir-fry the rice separately first at high heat. Then, after incorporating the other ingredients, I finish stir-frying at a slightly lower temperature. The goal of high heat is to develop a light char on each grain of rice, which enhances aroma and flavor, while keeping the inside of the rice soft and slightly chewy without over-drying it. Other Fried Rice Recipes You May Want to Try Since fried rice is one of the most popular dishes across Asia, I have written several fried rice recipes on this blog. Here are a few favorites you might want to explore: Japanese-style garlic fried rice Traditional Chinese fried rice Indonesian-style fried rice (Nasi Goreng) Thai-style pineapple fried rice