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Prawn Fried Rice

The earliest known record of fried rice comes from the Sui dynasty in China (589 - 618 AD). It was believed to have been a way for people to use leftover rice and other ingredients. Despite the 100s of variations accross East Asia, the main elements are almost always : rice, meat or seafood, garlic, vegetables and soya sauce.

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    Eggs 1.0 Unit(s)

    Eggs

    Basmati Rice 50.0 grams

    Basmati Rice

    Light Soya Sauce 15.0 ml

    Light Soya Sauce

    Oyster Sauce 20.0 grams

    Oyster Sauce

    Garlic Cloves 2.0 Unit(s)

    Garlic Cloves

    Large Red Chili 1.0 Unit(s)

    Large Red Chili

    Celery 100.0 grams

    Celery

    Carrots 100.0 grams

    Carrots

    Red Onion 50.0 grams

    Red Onion

    Spring Onions 10.0 grams

    Spring Onions

    Sweet Basil 1.0 grams

    Sweet Basil

    Prawns 180.0 grams

    Prawns


    • Time : 30.0 mins
    • |
    • Calories: 642.0 kcal
    • |
    • Protein : 54.0 g
    • |
    • Fat : 19.0 g
    • |
    • Carb. : 56.0 g
    : Your Kitchen Essentials
    Utensils: Pot | Large Pan or Wok |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Bring the prawns out of the fridge at least 20 minutes before cooking. Pat them dry with a paper towel.

    Wash and dry the vegetables prior to chopping (as required):
    - Red Onion ; Garlic: peel and chop
    - Red Chili ; Carrot ; Celery: chop into dices
    - Spring Onion: chop finely
    - Sweet Basil: pluck and tear the leaves with hands.
    : Boil the Rice
    Rice : Water | 50g : 100ml | 100g : 200ml | 150g : 300ml | 200g : 400ml | 250g : 500ml | 300g : 600ml |
    Ideally make the rice a day in advance. Good fried needs day old rice, that's been dried slightly in the fridge.
    Rinse the rice under running water and ideally soak it for 15 minutes before cooking. Put in the rice in the pot. Then add the water and a pinch of salt. Bring the rice to a boil and then cover it with a lid. Lower the heat to a simmer and let it simmer for about 15 minutes or until all the water has been absorbed and rice is cooked.
    : Prepare Fried Rice, Plate and Serve
    Heat a pan or wok. Make sure it is very hot, you should see a little smoke wafting out. Then add some oil to the pan or wok and make sure it cover the entire surface. Remove any excess oil. Now your pan or wok is seasoned for stir frying.
    Add some more oil to the wok and start stir frying in the following order:
    1. Prawn: give them a quick sear on both sides. Season them lightly with salt and pepper. Keep them aside.
    2. Add a little more oil. Add and sauté onion and garlic for about 30 seconds, depending how hot your oil is.
    3. Now add carrots and celery and give them a quick stir fry.
    4. Add rice. Break down any lumps that have been formed. And separate as much of the grain as possible.
    5. Add the soya and oyster Sauce, and a touch of seasoning if required.
    6. Push the rice to one side of the pan or wok, add some more oil and crack in the egg. Scramble the egg as quickly as you can before mixing it into the rice.
    7. Add the prawns back to the rice. Turn off the heat and while the rice is still hot mix in; the red chili, basil and spring onions.

    Plate and Serve:
    Plate the Prawn Fried Rice and enjoy hot.