We are nearing the end of our exploration of Thousand-Year Eggs (for now). There was just something congruous (perhaps logarithmic?) about offering 10 recipes for 1000-Year Eggs that really floated my boat. This is number eight, and it is a really delicious way to cook pidan. It is so good that we had it for breakfast this morning along with some steamed spicy Chinese sausage. But you can eat it any time. This dish or some variation of it is enjoyed around the Eastern and Southeastern Asian countries that eat Century Eggs. And it is usually eaten at a lunch or dinner, but if you think beyond the edge like we do, breakfast is a fine time to tuck in as well.
This dish is savory and delicious. Because the pidan are used as a topping for the rice, they are quite flavorful. The rice is a little bit sour, a little sweet, a little spicy, and a bit hot – and really good. The garlic and tomato add a depth of flavor that works well with the Century Eggs and complements them without overpowering them or toning them down much.
This is also a really flexible dish with nearly endless potential variations. If you love veggies – throw in some matchsticked carrots and chopped bell peppers or celery. A ginger aficionado -add some fresh or pickled ginger to brighten up the composition. Whatever you do – enjoy the eggs. This is a great way to make them.
Fried Rice with Thousand-year Eggs
1/2 teaspoon coarse sea salt
1 teaspoon sugar (I use demerara or jaggery)
1 teaspoon sesame oil
2 tablespoons Shaoxing or other Chinese rice wine
¼ – ½ teaspoon ground white pepper
3 thousand-year eggs, peeled, rinsed, and cut in quarters or eighths
1-2 tablespoons vegetable oil
2-3 teaspoons garlic, minced (2-3 cloves)
2 dried, red chili peppers
4 spring onions, minced
2 teaspoons light soy sauce
1 tablespoon pickled mustard, minced
½ tomato cut into a small dice (or 1-2 teaspoons tomato paste)
2-3 cups cooked short-grain rice, broken up with a fork into individual grains
1-2 regular eggs beaten until they lighten in color
1 tablespoon pork floss
Mix the salt, sugar, sesame oil, rice wine, and ground pepper in a small bowl until well blended. Place the roughly diced Century Eggs into this and set aside for 10-15 minutes.
When eggs are done or nearly done marinating, heat the vegetable oil in a wok. When the oil just starts to smoke, add the garlic and stir fry for about half a minute until the garlic starts to swell and color. Add the spring onions and stir fry another minute. Add the remaining Shaoxing and the soy sauce and stir once or twice. Add the pickled mustard and the tomato or tomato sauce and stir well.
Add the rice and stir well, lifting rather than stirring so as to not squash the cooked rice. Stir fry for about 1 minute. Add the liquid from the century-egg marinade (reserve the eggs) and stir lightly to distribute around the rice. Add the beaten eggs and stir once or twice. Turn into a serving dish, garnish with pork floss and Thousand-Year Eggs and serve with extra pickled mustard and sesame oil or condiments of your choice.
Variations: Works with noodles as well. Cook or soak noodles according to package directions and drain. (Add a touch of sesame oil if desired to keep the noodles from sticking). You can top the noodles with the spring onions, floss and Century Eggs with marinade along with the pickled mustard without cooking (and omit the garlic and tomatoes), or lightly stir fry the garlic and tomatoes and stir into noodles or add to the toppings and serve.
Additionally, you can toss in a few shrimp or a couple of teaspoons of fish sauce in lieu of the pork floss for a more Southern Chinese or SE Asian approach to the dish. (Words and photo of Fried Rice with Thousand-Year Eggs by Laura Kelley.)