Wok-fried Rice With Preserved Recipe

Loosen rice

Break up any clumps in the refrigerated day-old jasmine rice with your hands or a fork so the grains are separate. Keep covered until ready to use.

Prep aromatics

Peel and finely mince the garlic, dice the shallot, and slice the scallions separating whites from greens. Have all aromatics measured and within reach.

Rinse the preserved mustard greens briefly under running water to remove excess brine, then squeeze out moisture and finely chop. If using preserved salted egg yolks, steam or microwave whole salted eggs until yolks are crumbly, scoop and crumble the yolks.

Measure the fermented bean paste and both soy sauces so they’re ready to add during cooking.

Heat a wok or large heavy skillet over high heat until just smoking. Add 1 tablespoon neutral oil and swirl to coat.

Cook protein

Add shrimp (or chosen protein) in a single layer and stir-fry 1–2 minutes until just cooked through and lightly colored. Remove to a plate and set aside.

Scramble eggs

Reduce heat to medium-high. Add another 1 tablespoon oil. Crack the eggs into the wok, season lightly with a pinch of salt, and scramble quickly until just set but still soft. Transfer eggs to the plate with the cooked protein.

Increase heat back to high and add the remaining 1 tablespoon oil. Add minced garlic, diced shallot, and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant and the shallot becomes translucent but not browned.

Add the chopped preserved mustard greens and stir-fry 30–45 seconds to release their flavor. Add the fermented bean paste (doubanjiang) and stir constantly for 15–20 seconds so it briefly toasts and integrates with the aromatics.

If using crumbled preserved salted duck egg yolks, add them now and stir for 20–30 seconds so they warm and begin to coat the aromatics.

Add the loosened day-old rice to the wok in handfuls, breaking up any remaining clumps with the back of a spatula. Toss and stir continuously to coat the grains with oil and aromatics. Keep the wok on high heat so the rice fries rather than steams.

Sprinkle the light soy sauce and dark soy sauce evenly over the rice, then add the sugar and white pepper. Continue stir-frying for 3–4 minutes until the rice is heated through and has taken on a light golden color in places.

Push the rice to the side or make a well in the center of the wok and return the cooked protein and scrambled eggs to the wok. Add the thawed peas and carrots. Stir everything together, tossing until evenly combined and heated, 1–2 minutes.

Turn off the heat and drizzle the sesame oil over the rice. Add the green parts of the scallions and toss briefly to combine.

Taste and adjust seasoning: add a pinch more soy sauce or a small pinch of salt if needed. Sprinkle toasted sesame seeds and cilantro leaves if using.

Transfer to a serving platter and serve immediately while hot.