Salted Egg Fried Rice

Boil salted duck eggs for about 12 minutes, then peel and discard the whites. Alternatively, separate the yolks from raw eggs from the beginning and then steam them.

Use a fork to mash the salted egg yolks finely, or use a wooden spoon and press them against a sieve (mesh strainer). Set aside.

Mix rice with a pinch of turmeric powder, 1/4 teaspoon of salt and 1 teaspoon of oil. Separate the rice grains while mixing.

Add a small amount of oil (about 1/2 teaspoon) to a pan over medium heat. Then add the beatened eggs, swirl and scramble briefly and remove from the heat while the eggs are still runny. Set aside.

Add the remaining oil to the pan and increase the heat to medium high. Add garlic and sauté for a few seconds until fragrant, then add rice. Stir and toss constantly to break up the rice for about a minute.

Add mashed salted egg yolks and continue to stir and toss constantly for a minute to coat every rice grain with salted egg.

Add soy sauce and toss quickly to combine with the rice. Then add scrambled eggs, break up the eggs into small bits and toss quickly with the rice for a few seconds.

Sprinkle black pepper and scallions, give everything a stir to combine then transfer to serving plates immediately.