Cơm Chiên Trứng Muối (Salted Egg Fried Rice)
Món truyền thống · Vietnamese
A classic Vietnamese salted egg fried rice, featuring the rich, savory flavor of salted duck egg yolks combined with fragrant jasmine rice, crisp vegetables, and savory protein. This dish is a delightful balance of textures and umami.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Jasmine rice, cooked and chilled4 cups
- Salted duck egg yolks4
- Shrimp, peeled and deveined1/2 lb
- Garlic, minced2 cloves
- Carrots, finely diced1/2 cup
- Peas, fresh or frozen1/2 cup
- Scallions, chopped1/4 cup
- Vegetable oil3 tbsp
- Soy sauce1 tbsp
- Fish sauce1 tsp
- Saltto taste
- Black pepperto taste
Các bước
- 1
Mash the salted duck egg yolks into a paste.
- 2
If using whole shrimp, chop them into bite-sized pieces.
- 3
Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté until fragrant.
- 4
Add the shrimp and cook until pink and opaque. Remove from wok and set aside.
- 5
Add the remaining 2 tbsp of vegetable oil to the wok. Add the mashed salted egg yolks and stir-fry for about 1-2 minutes until fragrant and slightly bubbly.
- 6
Add the chilled jasmine rice to the wok. Break up any clumps and stir-fry until the rice is heated through and coated with the egg yolk mixture.
- 7
Add the diced carrots and peas. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- 8
Return the cooked shrimp to the wok. Add soy sauce and fish sauce. Stir well to combine.
- 9
Stir in the chopped scallions. Season with salt and black pepper to taste.
- 10
Serve hot.
