Golden Fried Rice (Huang Jin Chao Fan)
A delicious and authentic rice and congee recipe for Golden Fried Rice (Huang Jin Chao Fan), prepared with traditional seasonings and techniques.
Ingredients
- • 3 cups leftover white rice ((medium grain preferred))
- • 6 Pete and Gerry’s Organic Egg yolks ((*Footnote 1))
- • 3/4 teaspoon salt
- • 2 1/2 tablespoons peanut oil
- • 8 oz. (225 g) prawns (peeled and deveined, cut into 1/2” (1 cm) pieces (about 12 prawns))
- • 3 spring onions (sliced)
- • 3 cloves garlic (minced)
- • 1 cup asparagus (sliced (or frozen mixed vegetables, thawed and drained))
Preparation Steps
Add the rice to a medium-sized bowl and fluff with your hands to separate the grains. Add the egg yolks. Mix until all the grains of rice are evenly coated with egg yolk.
Heat 1/2 tablespoon of oil in a large frying pan over medium heat until hot. Add the prawns. Stir and cook until the prawns turn white, 1 to 2 minutes. Transfer the prawns to a bowl and set aside.
Pour in the remaining 2 tablespoons of oil to the frying pan and swirl to coat well. Add the rice and sprinkle evenly with salt. Stir and cook until the egg yolks are cooked, 5 to 6 minutes.
Add the garlic and asparagus. Cook and stir until the asparagus is cooked through, 2 minutes or so. Add the spring onions and stir everything together.
Add back the cooked prawns and stir everything together. Carefully taste the rice. Add more salt to adjust seasoning if needed.
Transfer everything to a big bowl or plate. Serve hot as a side.