Shrimp and Salted Duck Egg Fried Rice (鹹鴨蛋蝦炒飯, Haam4 Aap3 Daan6 Haa1 Caau2 Faan6)

This recipe was updated on 12 Apr 2015. Some instructions and ingredient quantities were changed.

 

So this isn’t a typical fried rice dish for me since the ingredients are not leftovers, except for the cooked rice. 51/60 shrimp is used in this dish, which means that there are 51 to 60 shrimp per pound (500 g.). The reason being that you want to use small shrimp when making fried rice to make it easier to eat. A cooked salted duck egg is diced and added to the dish for added flavor. Cooked duck eggs can be purchased at your local Asian market. If you can get uncooked salted duck eggs (which are now hard to find in my area), you can just scramble it with the other (chicken) eggs. The amount of fried rice will easily feed four people.

 

Enjoy!

Ingredients

1 lb.	500 g.	51/60 shrimp meat (蝦仁, haa1 jan4), shelled and deveined
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
2 cups	500 ml.	Leftover cooked rice (飯, faan6)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
2	2	Eggs (雞蛋, gai1 daan6)
1	1	Cooked salted duck egg (鹹鴨蛋, haam4 aap3 daan6), diced
1 stalk	1 stalk	Baby choy sum (小菜心, siu2 coi3 sam1) or baby bok choy (小白菜, siu2 baak6 coi3), finely sliced
7.4 oz.	210 g.	One 15 oz. (425 g.) can abalone mushrooms (鮑魚菇, baau1 jyu4 gu1), drained and cut into ½-inch (15 mm.) pieces
3 stalks	3 stalks	Green onions (葱, cung1), cut into ¼-inch (7.5 mm.) pieces
2 Tbs.	30 ml.	Lee Kum Kee Premium Oyster Flavored Sauce (蠔油, hou4 jau4) or equivalent (see notes)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
		Oil for cooking

Equipment

		Egg slicer
14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

1. 51/60 shrimp means that there are approximately 51 to 60 shrimp per pound (500 g.), so these shrimp are on the small side. If using frozen shrimp, thaw the shrimp overnight in the refrigerator. Wash, shell, and devein the shrimp. Add the corn starch, ground white pepper, and sesame oil to the shrimp in a bowl and marinate for at least one hour or overnight in the refrigerator.
2. Take the eggs, shrimp, and the leftover cooked rice out of the refrigerator at least one hour before cooking. Break up any clumps of rice, ideally you want to have each rice grain separated, and add ground white pepper.
3. Shell the cooked salted duck egg. Slice the duck egg using the egg slicer, rotate the sliced duck egg 90⁰ in the egg slicer, and slice duck egg again to dice it. If an uncooked salted duck eggs is available, this step is not necessary and the duck egg can just be scrambled with the other (chicken) eggs.
4. Open and drain the can of abalone mushrooms. Cut the mushrooms into ½-inch (15 mm.) pieces. Any mushroom can be substituted if abalone mushrooms are not available.
5. Wash and cut the baby choy sum or baby bok choy into thin strips.
6. Wash and cut the green onions into ¼-inch (7.5 mm.) pieces.

Cooking Instructions

1. Heat the wok over medium- to medium-high heat before adding oil and then the shrimp while the wok is heating up. Stir fry the shrimp until they just turn pink and then set aside in a bowl. The shrimp should appear to be undercooked and will be fully cooked when all the ingredients are mixed together later.
2. Reheat the wok over medium- to medium-high heat before adding more oil and then the chicken eggs (and, if using, the uncooked salted duck egg). Scramble the eggs in the wok and then set aside in the bowl with the shrimp.
3. Reheat the wok over high heat before adding oil and then the abalone mushroom pieces. Stir fry to brown the mushroom pieces before adding more oil and then the sliced baby choy sum or bok choy. Stir fry the ingredients together before transferring them to the bowl with the shrimp.
4. Reheat the wok over high heat before adding oil and the cooked rice. Stir fry the rice, breaking up any remaining clumps, and then add the green onions, diced cooked salted duck egg, and the contents of the bowl containing the shrimp to the wok. Stir fry the ingredients together before adding the oyster sauce and sesame oil, and mix the ingredients together. Put the cooked ingredients into a serving dish and serve immediately.

Notes

1. I use Lee Kum Kee Premium Oyster Flavored Sauce because it’s the brand I grew up with and has a good flavor. It’s a little more expensive than other brands, but it’s worth the price in my opinion. I once had a weak moment and bought an inexpensive brand of oyster sauce, and was disappointed in the flavor when compared to the Lee Kum Kee Premium brand. So get the good stuff!