Spring Onion Salted Fish and Egg Yolk Fried Rice 春蔥鹹魚油蛋黃炒飯

A classic Hong Kong comfort dish featuring fluffy separated fried rice infused with umami-rich salted fish, luxurious egg yolk, and bright spring onion. The salted fish provides a distinctive savory depth while the egg yolk creates a creamy, indulgent coating on each grain of rice.

Nutrition (per serving)

Ingredients

• 3 cups Cooked white rice, chilled
• 100g Salted fish
• 4 whole Egg yolks
• 2 stalks Spring onion
• 3tbsp Oil
• 1tsp Salt
• 0.5tsp White pepper

Steps

1. Flake the salted fish finely, removing any bones. Set aside.
2. Chop spring onion into small segments, separating white and green parts.
3. Separate egg yolks into a small bowl and lightly beat with a fork until just combined.
4. Break up chilled rice with your fingers to ensure each grain is separated.
5. Heat oil in a wok over high heat until shimmering.
6. Add spring onion white parts and stir-fry briefly until fragrant.
7. Add flaked salted fish and stir-fry for 1 minute until aroma is released.
8. Add chilled rice and stir-fry continuously, breaking up any clumps, for 3-4 minutes until rice is heated through and separated.
9. Push rice to the side of the wok, pour beaten egg yolks into the empty space and let set for 5 seconds.
10. Quickly stir egg yolk with the rice, coating every grain evenly. Toss for 1-2 minutes until eggs are fully incorporated.
11. Season with salt and white pepper to taste.
12. Remove from heat and garnish with spring onion green parts. Toss gently and serve immediately.

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