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+ servings
a heaping spoon of salted egg fried rice
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5 from 1 vote

Salted Egg Fried Rice

Salted Egg Fried Rice (Com Chien Trung Muoi) is a quick and easy rice dish with mild saltiness and richness from salted egg yolk.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizers and Side dishes, Main Dish
Cuisine: Vietnamese
Keyword: easy, quick
Servings: 3 people
Calories: 303kcal
Author: Sophie


  • 4 raw salted duck eggs
  • 2 cups cooked rice (preferably day-old, refrigerated)
  • pinch of turmeric powder
  • 1/4 teaspoon salt
  • 1 tablespoon cooking oil, divided
  • 2 chicken eggs, beatened
  • 1 tablespoon minced garlic
  • 1 teaspoon soy sauce
  • 1-2 scallion stalks, thinly sliced
  • black pepper


  • 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.



I usually use jasmine rice for fried rice and when cooking it in the rice cooker, I often use less water. When cooking time is over, open the rice cooker to let the steam escape, then spread the rice on a plate and chill it in the refrigerator before frying it the next day.
The turmeric powder is optional. It doesn't affect the taste of the dish. Its role is to enhance the golden color for the rice.


Calories: 303kcal | Carbohydrates: 32g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 370mg | Sodium: 361mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 544IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg