This is the first of a 3 part feature I will be writing on Chinese Fried Rice done in two ways, and I will also post a video of the cooking method soon. The humble Prawn and Egg Fried rice boasts fewer ingredients than the more elaborate Yang Zhou Fried Rice, but this dish is equally tasty. The yellowish colour and eggy flavour of the rice comes from adding beaten egg directly to the rice and cooking it to 90% doneness, so that the rice remains moist. This special characteristic gives the dish its name – Prawn and Egg Fried Rice (虾仁蛋饭).
Here are the links to
Part 2: Yang Zhou Fried Rice and
part 3: 90 sec video of how to cook Chinese Fried Rice Two Ways.
Prawn and Egg Fried Rice
The yellowish colour and eggy flavour of the rice comes from adding beaten egg directly to the rice and cooking it to 90% doneness, so that the rice remains moist. This special characteristic gives the dish its name - Prawn and Egg Fried Rice
- White Rice, 2 cups
- Water, 1 3/4 cups
- Big Prawns, 350 gm
- Eggs, 3
- Salt, 3/4 tsp
- Spring Onion, 1 Stalks
- Iceberg Lettuce, 1
- Shallots, 20
- Oil, 4 Tbsp
- Garlic, 1 1/2 tsp
- Light Soya Sauce, 1 Tbsp
- Sesame Oil, 1 tsp
- Sugar, 1/2 tsp
- Egg white, 1/2 egg
- Sesame oil, 1/2 tsp
- Salt, a pinch
Marinade for prawns:
PREPARATION ( 30 mins)
- Wash the rice and add 1 3/4 cups of water and cook in the rice cooker one day before.
- Once cooked, use a chopstick to loosen the rice and keep it in the fridge until the next day
- Remove shells from the prawn and remove the waste from the back of the prawns. Wash and pat dry. If you are not sure how to do this, you can watch my video demonstration of how to clean prawns first.
- Place the prawns in a bowl and marinate with prawn marinade ingredients (sugar, salt, sesame oil and egg white) and mix well. Set aside.
- Beat the eggs in a bowl and add a pinch of salt
- Wash the spring onion and cut into small pieces
- Wash the lettuce without cutting it. Spin dry and chill in the fridge for later use.
- Loosen the day old rice using chopstick.
- Peel and cut the shallots into thin slices
COOKING METHOD (15 mins)
- Add 3 TBsp of oil in a wok over medium high heat. Fry the shallots till they are golden brown.
- Remove all the shallot into a bowl, leaving the oil in the wok.
- Add in the chopped garlic and stir fry until fragrant.
- Pour in the cooked rice and quickly toss it with the spatula upwards from the bottom of the wok, mixing the garlic with the rice so that the garlic at the bottom of the wok won’t get burnt.
- While stir frying, break up the lumpy rice by apply pressure to the lumps with the back of the ladle. A little water can be sprinkled on the rice to make it easier to loosen the lumps.
- Add salt and mix well. Fry for about 10 mins or until it is aromatic. Remove and transfer back into the rice pot for later use.
- Add 1 Tbsp of oil in the wok and sauteed the prawns until just cooked.
- Pour in the rice and mix well tossing the mixture with the spatula from bottom up. Add light soya sauce and sesame oil and mix well.
- Lastly pour in the beaten egg to the rice mixture slowly and tossing it constantly at the same time to ensure all the rice Is evenly coated with egg.
- Transfer the rice on a platter. Garnish with fried shallots and spring onion. Add a dash of pepper if desired. Serve with lettuce.
- Make sure the garlic and shallots are not burnt while cooking
- The rice must be cooked one day before. If the rice is cooked just before frying, it will turn out disastrous. The fried rice will be very lumpy and mushy. It will look like ‘fried chai tow kueh’ instead of fried rice. When the rice is freshly cooked, it is still moist and soft and it will be impossible to break up the lumps. Good fried rice must be grainy.
- If the rice is hard, more water can be added during the frying before the egg is added to the rice.
- The beaten egg is added directly to the rice so that it gives the rice a yellowish color and also giving it a more eggy flavour to the rice. After all this dish is called – egg and prawn fried rice.
- Make sure that the egg is not overcooked . It should be 90 % cooked so that the rice is moist and bright yellow.
- The prawns must be cooked properly otherwise they will be very mushy and powdery.
- Wet the chopsticks or your hands when you loosen the lumpy rice so that it will not stick to the chopsticks or your hands.
- Do not use a scoop to loosen the lumps because it tends to break the grain in small bits.
- Wondering what to do with your leftover prawns that you did not use up. You can see my short video demonstration on how I like to pack my prawns for freezer storage in an organised and space-efficient way.
Now watch the video demonstration for this recipe!