Fried Chee Cheong Fun (Rice Rolls) Recipe

Method18 steps

1. 1

   Step 1: Keep the ready rice rolls (8) covered in the refrigerator at 4°C (40°F) or below overnight to firm up for frying. Use them within their package’s storage and use-by instructions.

   Uses 8 ready rice rolls (chee cheong fun)

2. 2

   Step 2: Cut the firm rice rolls lengthwise into pieces about 3 cm long.

   Uses All eight chilled, firm rice rolls

3. 3

   Step 3: Wash and drain the spring onion (2 sprigs) and parsley. Cut the spring onion into small pieces and prepare the parsley for garnishing. Have the measured chopped garlic ready before cooking.

   Uses 2 sprigs spring onion · Parsley, as needed to garnish · Water, as needed to wash the spring onion, parsley and bean sprouts

4. 4

   Step 4: Trim the roots from the bean sprouts (200 g), wash them and drain thoroughly in a colander.

   Uses 200 g bean sprouts, before trimming · Water, as needed to wash the spring onion, parsley and bean sprouts

5. 5

   Step 5: Peel and devein the twelve prawns, then pat dry. Keep them cold and separate from the washed garnishes; avoid washing raw seafood.

   Uses 12 small raw prawns, peeled and deveined during preparation

6. 6

   Step 6: Crack the two eggs into a clean bowl. Take a little of their white and mix it with the prepared prawns and 1 tsp sugar. Cover and refrigerate the prawns at 4°C (40°F) or below until the pan is ready. Retain the remaining whites and both yolks separately for the next step.

   Uses All peeled and deveined prawns, excluding discarded shells · 2 eggs, divided: a little white for the prawns and the remainder for frying · 1 tsp sugar, for the prawn marinade

7. 7

   Step 7: Beat the retained eggs, after the small white portion has been used for the prawns, with the pinch of egg-seasoning salt. Keep covered and refrigerated until needed.

   Uses Only the retained whites and yolks from the two eggs, excluding the separate prawn marinade · 1 pinch salt, for the beaten eggs

8. 8

   Step 8: Heat ½ tbsp of the cooking oil in a large non-stick pan over high heat, ready to hold the rice-roll pieces in a single layer.

   Uses ½ tbsp cooking oil, first half of the single 1 tbsp allowance

9. 9

   Step 9: Spread the cut rice rolls in one layer in the hot pan. Fry without turning for about 5 minutes, then lift a piece with a spatula to check underneath. Continue for another 1–2 minutes if needed, checking until golden but not burnt; the author’s notes allow about 5–8 minutes depending on browning.

   Check the first rice-roll face · 5 minUses All cut pieces from the eight chilled rice rolls · Pan with the first ½ tbsp cooking oil

   
10. 10

    Step 10: Once the first face is golden, flip the rice-roll pieces. Fry the other face in the same way, checking after about 5 minutes and continuing as needed until golden without burning.

    Check the second rice-roll face · 5 minUses Rice rolls and pan after frying the first face

11. 11

    Step 11: Reduce the heat to medium. Drizzle all 5 tbsp light soy sauce evenly over the browned rice rolls and mix gently. Fry for about 1 minute, then lift the seasoned rolls onto a plate and set aside.

    Season the browned rice rolls · 1 minUses Rice rolls in the pan after both faces have browned · 5 tbsp light soy sauce

12. 12

    Step 12: Clean the pan to remove the soy residue, dry it and return it to the heat. Add the remaining ½ tbsp cooking oil and the 2 tsp chopped garlic. Fry briefly until fragrant without burning.

    Uses ½ tbsp cooking oil, remaining half of the single 1 tbsp allowance · 2 tsp chopped garlic

13. 13

    Step 13: Add the cold marinated prawns to the garlic pan and fry for about 2 minutes, turning them. Continue until they are pearly, opaque and cooked through.

    Fry the prawns · 2 minUses Fragrant garlic and the second oil dose · Only the marinated prawns and their adhering coating, excluding the separately retained eggs

    
14. 14

    Step 14: Pour the beaten egg mixture into the prawn pan. Fry until the egg is set with a lightly browned underside; keep cooking through any wet egg rather than serving it runny.

    Uses Garlic-fried prawns and pan coating · All beaten, salted retained eggs

    
15. 15

    Step 15: Add the drained bean sprouts and ½ tbsp oyster sauce to the egg and prawns. Stir-fry until evenly mixed and the sprouts are thoroughly cooked and hot through.

    Uses Set egg, prawns and pan coating · Only the washed, trimmed and drained bean sprouts from the 200 g raw supply, excluding wash water and trimmings · ½ tbsp oyster sauce

16. 16

    Step 16: Return the reserved soy-seasoned rice rolls to the prawn, egg and sprout pan. Flip and toss gently until well mixed and hot throughout, taking care not to break the rolls.

    Uses Cooked bean-sprout, prawn and egg mixture · Only the lifted soy-seasoned rice rolls, excluding any residue left in the earlier pan

    
17. 17

    Step 17: Stir in the 1 tsp sesame oil to finish the hot rice-roll mixture.

    Uses Combined hot fried rice rolls, prawns, eggs and sprouts · 1 tsp sesame oil, to finish

18. 18

    Step 18: Garnish with the prepared spring onion and parsley, the combined 2 tsp roasted black and white sesame seeds and a dash of pepper. Transfer to a serving dish and serve hot. Add ready chilli sauce to taste if desired.

    Uses Finished hot chee cheong fun · Only the washed, chopped spring onion and prepared parsley, excluding wash water · 2 tsp roasted black and white sesame seeds, combined · A dash of pepper, to finish · Ready chilli sauce, to taste, optional