Prawns Fried Rice
A delicious and authentic rice and congee recipe for Prawns Fried Rice, prepared with traditional seasonings and techniques.
Ingredients
- • 1/2 lb prawns (peeled and deveined (*Footnote 1))
- • 1 teaspoon Shaoxing wine
- • 1/2 teaspoon salt
- • 1 teaspoon cornflour
- • 2 to 3 tablespoons butter ((or peanut oil, or a mix of both))
- • 3 large eggs (beaten with a pinch of salt)
- • 4 cups leftover white rice (gently separated with your hands)
- • 1 teaspoon chicken bouillon powder ((or 1 tablespoon soy sauce or oyster sauce) (*Footnote 2))
- • 1/2 teaspoon salt ((or to taste))
- • 1/4 teaspoon ground white pepper ((or black pepper))
- • 1 cup frozen peas ((or mixed frozen vegetable))
- • 3 spring onions (sliced)
- • 1 teaspoon sesame oil ((Optional))
Preparation Steps
(Optional) Place the prawns flat on the cutting board. Slice horizontally across the centre to butterfly the prawns, so it becomes two thin pieces. This will make the prawns more flavourful and curled up, like the restaurant style.
Heat 2 teaspoons of oil in a wok or a nonstick frying pan over medium-high heat until hot. Swirl to coat the bottom of the pan with oil. Add the prawns. Cook, stirring occasionally, until the prawns has turned pink and curled up. Transfer to a plate immediately.
Pour in 1 tablespoon of oil and the beaten eggs. Cook until the bottom is set, then lightly scramble. Transfer to the plate with the prawns.
Add 1 tablespoon butter and the rice. Cook and stir until the rice has separated fully and is coated evenly with the butter. Pour in the light soy sauce, sprinkle with the salt and the white pepper. Stir and cook until the seasonings have fully dispersed.
Add the mixed vegetables and spring onions. Stir and cook until turning tender. Then add back the cooked prawns and eggs. Drizzle with sesame oil if you prefer. Mix everything together. Transfer to a plate and serve hot as a side dish or a main dish.