Mushrooms and Salted Egg Cauliflower "Fried Rice"

Mushrooms and Salted Egg Cauliflower “Fried Rice”

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 1
Author Connie Veneracion


  • 1 salted duck egg
  • 1 tablespoon cooking oil
  • 2 tablespoons carrot chopped
  • 2 tablespoons bell pepper chopped
  • 3 tablespoons scallions finely sliced
  • 1/8 teaspoon minced garlic
  • salt to taste
  • pepper to taste
  • 2 button mushrooms thinly sliced
  • 1/3 cup cooked chickpeas (if using canned, drain them well)
  • 1 cup chopped cauliflower


  • Shell the salted duck egg. Chop one half. Slice the other half.
  • Heat the cooking oil in a frying pan.
  • Add the chopped carrot, bell pepper, two tablespoons of scallions and the minced garlic. Sprinkle with a little salt and pepper. Over medium-low heat, saute for about a minute.
  • Turn up the heat to medium. Add the sliced mushrooms and chickpeas to the sauteed vegetables. Sprinkle with more salt and pepper. Cook, stirring often, for about two minutes.
  • Turn up the heat to medium-high. Throw in the chopped cauliflower. Sprinkle in more salt and pepper. Cook, stirring often, until the cauliflower is cooked but still a bit crunchy. Depending on how mature the cauliflower is, this can take anywhere from three to five minutes.
  • Add the chopped salted duck egg and toss. Taste and add more salt and pepper, if needed.
  • Ladle the mushrooms and salted egg cauliflower "fried rice" to a bowl. Garnish with the sliced salted egg and remaining scallions.