A great weeknight dinner, on the table within 20 minutes, super versatile with the signature Chinese flavours of soy sauce, Shaoxing wine, and sesame oil. This will really hot the spot! Topped off with a fried egg (or you can add an omelette to the fried rice), seasoned with some homemade crispy chilly oil. What’s stopping you!
Best is to use day old cooked rice. A great mark ahead tip is to cook a few batches of rice and then freeze them in ziplock bags, this way you can be more flexible when you’re in a rush or don’t know what to cook. Just remember to defrost the rice before cooking with it.
Recipe inspired by @jeccachantilly and the chili oil by @mariongrasby
Chinese Prawn Egg Fried Rice
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Loading...Ingredients
- Prawns
- * 10-12 pieces jumbo prawns peeled + deveined
- * Pinch of salt
- * Pinch of white pepper
- * 1 tsp sesame oil
- Sauce
- * 1 tbsp light soy sauce (more to taste)
- * 1 tbsp dark soy sauce
- * 1 tbsp Shaoxing wine cooking wine
- * 2 tsp sesame oil
- * 1/4 tsp white pepper
- The rest
- * 3 tbsp neutral oil, divided
- * 2 eggs, whisked
- * 1 tsp light soy sauce
- * 2 1/2 cups cooked rice cold + day old (see notes)
- * 1 small onion, thinly sliced into half rings
- * 1/1 carrot finely diced, about 1/4 cup
- * 3 garlic cloves, thinly slice
- * 2 spring onions, sliced diagonally 1 cm slices
- * Other vegetables of choice like mushrooms, peppers, courgette, peas, sprouts etc.
- To serve
- * 2 eggs (optional)
- * Chili oil
- * Cucumber slices
Instructions
In a small bowl add all the prawn ingredients, stir to coat and set aside in the fridge to marinade for at least 15 minutes while you get on with the rest of the dish.
In another small bowl combine all the sauce ingredients and set aside.
Whisk the eggs in a small bowl and stir in 1 tsp soy sauce. Heat 1 tbsp oil into a wok or large frying pan.
Pour in the whisked eggs and twirl with the pan so it spreads. Stir with a spatula to roughly scramble, when just done transfer to a plate.
Heat 1 tbsp of oil in a wok or large frying pan and add the prawns. Cook for 1 minute on each side and remove from the pan (they will continue to cook while stir frying later on).
Heat 1 tbsp oil in the same pan and add the onions and carrots. Stir fry for 2 minutes on high heat until softened and just starting to char. Add the rest of the vegetables and the garlic and stir fry for another 2 minutes.
Add the rice, breaking it up with a spatula and mix everything together very well.
Pour the sauce into the pan and mix to coat the rice evenly.
Toss in the spring onions, eggs and the prawns and continue to cook for a minute.
If using, now it’s time to fry your additional eggs, you can either do it in a separate pan or transfer the fried rice to a bowl and use that pan.
Serve with some sliced cucumber and crispy chili oil. Enjoy!
Notes
Best is to use day old cooked rice. A great mark ahead tip is to cook a few batches of rice and then freeze them in ziplock bags, this way you can be more flexible when you’re in a rush or don’t know what to cook. Just remember to defrost the rice before cooking with it.
