Prawn and Egg Fried Rice

Method19 steps

1. 1

   Step 1: The day before frying, rinse the 2 cups dry white rice and drain. Cook with the measured 1¾ cups fresh water in a rice cooker whose rice/product instructions permit this quantity and ratio. Run its complete rice-cooking cycle and check that the grains are fully cooked.

   Uses 2 cups dry white rice · 1¾ cups water, for the rice cooker · Clean water, for rinsing rice/prawns and washing vegetables

2. 2

   Step 2: Fluff the cooked rice from step 1 with clean chopsticks. Spread it in shallow containers to cool promptly and refrigerate at 4°C or below within two hours; keep refrigerated until frying the next day.

   Uses Freshly cooked white rice

3. 3

   Step 3: Shortly before frying, peel and devein the 350 g shell-on prawns. Briefly rinse, drain and pat dry, discarding the shells and veins. Keep the cleaned prawns refrigerated.

   Uses 350 g large shell-on prawns, peel and devein · Clean water, for rinsing rice/prawns and washing vegetables

4. 4

   Step 4: Mix the cleaned prawns from step 3 with ½ tsp sugar, ½ egg white, ½ tsp marinade sesame oil and the separate marinade pinch of salt (1 pinch). Cover and refrigerate while completing the preparation.

   Uses Peeled, deveined prawns only, excluding shells and rinsing water · ½ tsp sugar, for prawn marinade · ½ egg white, for prawn marinade · ½ tsp sesame oil, for prawn marinade · 1 pinch salt, for prawn marinade

5. 5

   Step 5: Beat the 3 rice eggs with a pinch taken from the measured ¾ tsp divided salt. Reserve the remaining measured salt for the rice and keep the beaten eggs refrigerated until needed.

   Uses 3 eggs, for the rice · 1 pinch from the ¾ tsp divided salt

6. 6

   Step 6: Wash the spring onion (1 stalk) and chop it into small pieces for the garnish.

   Uses 1 stalk spring onion · Clean water, for rinsing rice/prawns and washing vegetables

7. 7

   Step 7: Wash the iceberg lettuce (1), separate its leaves and spin or pat dry. Refrigerate the leaves for serving.

   Uses 1 iceberg lettuce · Clean water, for rinsing rice/prawns and washing vegetables

8. 8

   Step 8: Gently loosen the chilled rice from step 2 with clean chopsticks. Dampen the chopsticks with a little clean water if needed, then return the rice to the refrigerator until the wok and all other prepared bowls are ready.

   Uses Chilled cooked rice · Clean water, for dampening chopsticks when loosening chilled rice

9. 9

   Step 9: Peel and thinly slice the 20 shallots. Have the measured 1½ tsp chopped garlic and all the prepared bowls ready before heating the wok.

   Uses 20 shallots, thinly sliced · 1½ tsp chopped garlic

10. 10

    Step 10: Heat 3 tbsp of the divided oil (3 tbsp) in a wok over medium-high heat. Add the sliced shallots from step 9 and fry, watching and stirring, until golden brown.

    Uses 3 tbsp oil, for shallots and rice · Sliced shallots only, excluding the separate chopped garlic

11. 11

    Step 11: Lift the golden shallots from step 10 into a bowl for garnish, leaving their frying oil in the wok.

    Uses Fried shallots and oil

12. 12

    Step 12: Add the chopped garlic from step 9 to the retained wok oil from step 11 and stir-fry until fragrant, without letting it burn.

    Uses Oil left in the wok, excluding the reserved fried shallots · All 1½ tsp chopped garlic, excluding the sliced shallots

13. 13

    Step 13: Immediately add all the loosened chilled rice from step 8 to the garlic and oil from step 12. Toss from the bottom of the wok to mix thoroughly and keep the garlic from scorching.

    Uses Loosened chilled cooked rice · Fragrant garlic in retained shallot oil

14. 14

    Step 14: Keep tossing the rice mixture from step 13 and press any lumps gently with the back of the ladle. Sprinkle in a little of the optional loosening water only if the rice is too hard to separate.

    Uses Rice, garlic and oil in the wok · A little water, only if needed to loosen rice during frying

15. 15

    Step 15: Add the remaining divided salt reserved in step 5 to the rice from step 14. Stir-fry for about 10 minutes until aromatic and thoroughly hot, reaching 74°C. Transfer the rice into a clean pot for the brief next stage, leaving any residual frying oil in the wok.

    Check aromatic hot rice · 10 minUses Rice frying in garlic and shallot oil · The measured salt remaining after the egg pinch, excluding the beaten eggs

16. 16

    Step 16: In the same wok, add the remaining 1 tbsp divided oil to any residual oil from step 15. Immediately add the chilled marinated prawns from step 4 and stir-fry until fully cooked, pearly and opaque throughout.

    Uses Any oil remaining in the wok, excluding the transferred rice · Remaining 1 tbsp oil, for prawns · Chilled marinated prawns

17. 17

    Step 17: Return the hot rice from step 15 to the cooked prawns and wok contents from step 16. Toss from the bottom of the wok, then mix in 1 tbsp light soy sauce and the separate 1 tsp finishing sesame oil.

    Uses Rice from the clean pot, excluding the residual wok oil · Cooked prawns and retained wok contents · 1 tbsp light soy sauce · 1 tsp sesame oil, for fried rice

18. 18

    Step 18: Slowly pour the beaten eggs from step 5 into the rice and prawns from step 17 while tossing constantly to coat the grains. Continue cooking until the eggs are set, the egg-rice mixture reaches 71°C and the whole rice dish is thoroughly hot; keep the grains moist without leaving raw egg.

    Uses Hot rice and cooked prawns with finishing sauces · All three beaten eggs with their salt pinch, excluding the separately reserved rice salt

19. 19

    Step 19: Transfer the finished fried rice from step 18 to a platter. Garnish with the reserved fried shallots from step 11 and chopped spring onion from step 6. Add optional pepper if wanted and serve with the chilled lettuce leaves from step 7. Serve promptly; cool any leftovers in shallow containers and refrigerate at 4°C or below within two hours.

    Uses Fully cooked prawn and egg fried rice · Fried shallots only, excluding the retained wok oil · Garnish only, excluding washing water · A dash of pepper, optional for finishing · Leaves only, excluding washing water