This is a one-bowl fried rice built from what is already in the kitchen: yesterday's rice, one fresh egg, half a salted duck egg and a handful of greens. No shopping trip required. The yolk is salty enough that the soy sauce stays at a spoon's worth, and everything happens in a single pan in under ten minutes, which makes it a natural weeknight rescue.
Home-style · Main
Fried Rice With Salted Duck Egg and Wilted Greens
Half a salted duck egg does the work of a whole bottle of seasoning. Mashed into the egg as it scrambles, it gives the rice a deep savoury edge without much added soy.
- Prep5 min
- Cook10 min
- Serves1
- LevelEasy
Ingredients
| 1 bowl | cooked rice, preferably day-old |
| 1 | egg |
| 0.5 | salted duck egg , roughly mashed |
| a small handful | shiitake mushrooms , finely diced |
| 1 handful | leafy greens , finely chopped |
| 1 stalk | scallion , finely chopped |
| 1 spoon | light soy sauce |
| to taste | salt and chicken bouillon |
Method
- Heat a little oil in a pan and fry the diced shiitake until fragrant and the edges catch some colour.
- Add the chopped scallion and stir for a few seconds.
- Push the mushrooms aside, add the mashed salted duck egg, then crack in the fresh egg and scramble everything together until the egg sets in small curds.
- Add the chopped greens and toss briefly.
- Pour in the light soy sauce around the edge of the pan. Go easy: the yolk is already doing most of the salting. Add a pinch of chicken bouillon if you like.
- Turn the heat to low, add the rice, and press and fold until every grain is separated and evenly coated.
Notes
- Day-old rice keeps its grains separate; fresh rice turns gluey in the pan.
- Taste before adding any extra salt, since salted duck eggs vary a lot in salinity.
Ratios and technique checked against 悠悠小厨Z on Douguo (咸鸭蛋炒饭). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.