Salted Egg Yolk Fried Rice

Instructions

1. 1Steam the salted egg yolks for 8 minutes, then mash them finely with a fork until no lumps remain.

   咸蛋黄蒸熟压碎

   🔍 Look for High heat 8 分钟 · 8 minutes

   Visual: 蛋黄干爽易碎、深橙色；压散后呈粗沙质地The yolks look dry, crumbly and deep orange; the mash has the texture of coarse sand

   You know it's right when: 指尖一捻就散，没有整块蛋黄残留The mash falls apart between your fingers and no whole yellow chunks remain

   Mash them thoroughly. Lumps of yolk never melt into the foam and you get pockets of pure salt.

2. 2Heat 2 tbsp oil in a wok over medium-low. Add the mashed yolks and stir constantly for 60–90 seconds until the oil foams up into a golden sand.

   炒出金沙

   🔍 Look for Medium-low 90 秒 · 90 seconds

   Visual: 油色转为鲜橙，表面涌起厚厚一层细密金色泡沫The oil turns bright orange and a thick layer of fine golden foam rises and covers the surface

   You know it's right when: 泡沫细密、温和冒泡，不冒烟——一旦开始变褐立刻降温The foam is fine and bubbling gently, not smoking — if it starts to brown, lower the heat at once

   Keep the heat low. High heat browns the yolk before it can foam and you lose the golden colour.

3. 3Add the shrimp and fry 60 seconds in the foaming oil until opaque, then add corn and peas for 45 seconds.

   虾仁蔬菜过油

   🔍 Look for Medium heat 2 分钟 · 2 minutes

   Visual: 虾仁粉红裹金；玉米与青豆油亮鲜绿，表面仍挂着金沙Shrimp are pink and coated gold; corn and peas are glossy and bright and the foam still clings to them

   You know it's right when: 金沙没有塌——配料周围仍能看到泡沫The foam has not collapsed — it should still be visible around the ingredients

4. 4Add the cold rice and fold gently but thoroughly for 2–3 minutes over medium heat until every grain is coated gold.

   金沙裹饭

   🔍 Look for Medium heat 3 分钟 · 3 minutes

   Visual: 米饭呈均匀暗金色，质感是沙沙的而非湿黏；粒粒分明Rice has turned an even dull gold and looks sandy rather than wet; grains are separate

   You know it's right when: 没有白色米粒，锅底是一层薄金膜而不是焦糊No white grains remain and the wok bottom is coated with a thin gold film, not burning

5. 5Push the rice aside, add the beaten egg to the clear space and let it set 15 seconds before folding it through. Add white pepper and sugar.

   蛋液增香

   🔍 Look for Medium heat 1 分钟 · 1 minute

   Visual: 浅黄蛋丝穿插在金色米饭中；整锅色泽均匀Pale yellow strands of egg run through the gold rice; the whole wok looks uniformly coated

   You know it's right when: 蛋液干爽凝固，糖把咸味的棱角磨平了The egg is dry and set, and the sugar has taken the harsh edge off the salt

6. 6Off the heat, fold in the scallion and serve immediately — the sandy coating firms up as it cools.

   关火即上桌

   🔍 Look for Low heat 1 分钟 · 1 minute

   Visual: 暗金色饭堆上点缀翠绿葱花与粉红虾仁；表面干爽起沙A mound of dull-gold rice with bright green scallion flecks and pink shrimp pieces; the surface looks dry and sandy

   You know it's right when: 头几分钟里饭是松散沙感的——趁现在吃The plate stays loose and sandy for the first few minutes — eat it now