No need…

The other day, somebody mentioned salted egg fried rice and despite all the different varieties of fried rice that I had whipped up, that was something I had not tried! Well, it so happened that my brother-in-law gave us a whole lot of the local-made ones that he bought at the Sunday market here. We ate some and found that they were not really like salted eggs – perhaps, they had not matured sufficiently and since I had those in the fridge, I decided to give it a go.

It turned out pretty well – I thought it was quite nice and when my girl came home over the weekend and we had two left, I decided to fry it again for breakfast…

STP's salted egg and bacon fried rice 1

We did not have much leftover rice so I had to resort to throwing this and that in so there would be enough to go round. There were some bits of bacon left in the freezer and I took those and used, along with some sliced button mushrooms and tomatoes…

Ingredients

…and of course, I had the usual peeled and sliced garlic and shallots and some sliced chili and chopped spring onions.

I fried the garlic and shallots in a bit of oil till golden brown and then I pushed them aside and put in the bacon…

Garlic shallots & bacon

…to fry till nice and crispy.

Next, I added the mushrooms and tomatoes and chili…

Mushrooms tomatoes & chili

Make sure that the sizzling has subsided before proceeding as a lot of that would be indicative of a lot of moisture in the ingredients and if you add the rice then, it may turn out wet and soggy and not all that nice.

After that, I put in the rice…

Rice

I have seen on TV and also in many recipes where they tell you to loosen the rice first so your fried rice will not be lumpy. Don’t bother! There is no need to do that at all. Just use the ladle or spatula or whatever you call it to break the lumps apart and do not worry if it is still lumpy – in the process of frying, the grains will all come apart eventually.

Before I fried this the first time, I also looked at some recipes and for whatever reason, the ones that I saw told me to separate the white and the yolk first and fry them separately. Well, don’t bother…or at least I did not as I do not see the need to. I just broke the egg into the wok…

Salted egg

…and used the ladle/spatula to roll away the yolk and let the white fry on its own first.

Then using the spatula/ladle, I mashed the yolk…

Salted egg yolk

…that I had pushed aside before mixing both with the rice thoroughly. I don’t know if this would be different from doing it in the way suggested but as far as I am concerned, there is no need to go through that extra hassle.

Lastly, I added a dash of pepper and the chopped spring onions…

Pepper & spring onions

…and after I had fried everything together adequately, I dished it out and served…

STP's salted egg & bacon fried rice 2

Yes, it was very nice…especially with the added fragrance of the bacon but I still thought the salted eggs lacked the usual taste or smell that I particularly like about them…

STP's salted egg & bacon fried rice 3

It would be nicer if that had been stronger but this time around, it did not matter so much as the bacon sure saved the day!