Salted egg fried rice （咸蛋黄炒饭）

Fried rice is a common home dish. Plain white rice is transformed into a flavorful dish with seasoning and thrown with vibrant vegetables by a quick stir-fry. What a beautiful thing!

I'd like to share this umami shrimp-flavored salted egg yolk fried rice with you today. The flavour of the salted egg yolks and the shrimpy taste from sautéing the shrimp head until the shrimp tomalley is beginning to stick to the wok. It’s so good.

The egg is one of the components of this fried rice. It is not the same as regular fried rice, which involves scrambling the egg, breaking it up into little bits, setting it aside, and then adding it back to the rice. Rather, I beat the egg and combine it with the leftover cold rice. Make sure the egg coats each and every grain of rice. As a result, the rice will appear to be golden in hue.

It is best to use cold, leftover rice since the starches in the grains harden when stored in the fridge, making it simpler to separate and cook in the wok. Sometimes I cook the rice the day before so that I can make fried rice for my breakfast the following morning. For ordinary rice, the proportion of rice to water is 1:1. Use rice that has chilled in the refrigerator for at least one night to avoid sticky rice. When stir-fried, freshly cooked rice becomes quite sticky.

Let us get all the ingredients and get started on the delicious umami fried rice. Do you already feel full?

INGREDIENTS

3 cups overnight rice

100g shrimps, deveined

1 large, diced onion

3 eggs

3 salted egg yolk, steamed and mashed

½ red carrots, cut into cube

30g French bean, cut into cube

¼ tsp sugar

½ tsp white pepper

3 tbsp cooking oil

Some sunny side up

METHODS

1. Mashed the salted egg yolks. Broken the leftover rice. Beat the eggs in a bowl. Pour the beaten egg into the broken leftover rice. Mix it well until all the egg coats each and every grain of rice.

2. Heat the wok over medium-high heat with the remaining cooking oil from sauté the shrimp heads. Add in the diced onions and sauté it until translucent. Add in the carrots, French bean, and shrimps, stir-fried until all the ingredients well incorporated well with the onion.

3. Add in the mashed salted egg yolk and white, stir fry evenly until the colour turns yellow enough and the yolk becomes creamier and sandier. Add leftover rice and stir constantly until all the rice is coated with salted egg yolk.

4. Seasoning with sugar and white pepper. Taste and adjust with salt, if necessary. Give everything a quick stir before dishing out.

5. Place the fired rice on the plate, top with a sunny side up. Enjoy!!

Comments

Ondeh-Ondeh in 3 flavour （椰丝球）

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...

Garlic steamed prawns with glass noodles(蒜蓉粉丝烝虾)

These delicious restaurant-level dishes - steamed garlic paste with glass noodles with garlic paste will definitely boost your appetite. The glass noodles in this dish absorb the delicacy of the fresh shrimp and the garlic paste. This dish allows the sweetness of the prawns to come through, accentuated by the flavour of garlic and the oyster sauce. Should the shells be removed before serving glass noodles with garlic prawns? Well, it is unnecessary. for steamed prawns with glass noodles, is best to choose large and plump prawns. The prawns do not need to be shelled, just cut off the big tip and feet in front of the head, deveined, and rinsed. The prawn shell has a distinct flavour of its own. The umami flavour of the shrimp shells will enhance the flavour of the prawn meat when steaming, making the prawn taste more delectable. This Chinese steamed garlic shrimp with glass noodles recipe is so easy that you really do not need any skills to execute it. On a scale of 1-5 and 5 being ...

Dong Po Rou （东坡肉）

Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...

jessiefoodinthekitchen

Search This Blog