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  • Prawn Fried Rice Recipe | Easy Chinese Food At Home

     🍤 Prawn Fried Rice recipe - Elevate your authentic Chinese cooking game and become a culinary star ⭐️ The best easy fried rice ever

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  • RECIPE

    INGREDIENTS

    500 gram prawns, medium (about 40 to 50 to a kilogram), cleaned and deveined
    2 teaspoon cornflour
    1/2 tablespoon groundnut oil, + 1 teaspoon + ½ tablespoon + ½ tablespoon for separate use
    1 egg, large lightly beaten
    2 medium carrots, cut in a fine dice
    1 teaspoon garlic paste
    1 knob ginger, about ½-inch, peeled and sliced into thin rounds
    1 medium green bell pepper (capsicum), diced
    1/2 cup green peas, thawed if frozen, or steamed if fresh
    3/4 teaspoon black pepper powder
    1/2 teaspoon salt, or to taste
    3 cup cooked rice, preferably cooked the previous day and chilled in the refrigerator
    1 tablespoon light soya sauce, or to taste
    1 1/2 teaspoon chinese sesame oil
    3 tablespoon spring onions, sliced at an angle, to garnish

    COOKING METHOD

    1. Place cleaned prawns in a medium bowl; add corn flour and toss well to coat. Set aside for 10 minutes.
       
    2. Pour ½ tablespoon oil into a screaming hot wok or kadhai over high heat. Once the oil is very hot but not smoking, carefully slide in prawns and fry till lightly colored, 1-2 minutes on each side. Remove prawns and set aside.
       
    3. In the same wok / kadhai, add 1 teaspoon oil. Once hot, pour in lightly beaten egg and swirl pan to form a thin layer. Let it set for about 1 minute, and then break it up with a spatula into pieces.
       
    4. Push egg to one side of the wok / kadhai and add ½ tablespoon oil. Toss in carrot, stir for about a minute, add garlic paste and ginger slices, and stir. Combine with egg, stirring it all together. Remove from heat.
       
    5. Wipe wok / kadhai with kitchen paper, and place back on high heat. Add remaining ½ tablespoon oil; once hot, slide in green bell pepper (capsicum) and stir-fry for about a minute. Tip in green peas, stir, then add the egg-carrot mixture back to the wok / kadhai. Stir again, then slide in reserved prawns, and sprinkle with black pepper and salt. Add chilled rice; cook, stirring, for 2 to 3 minutes (being careful not to break the rice).
       
    6. Pour in soya sauce and sesame oil and stir through. Garnish with spring onions.
       
    7. Serve hot.
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