Prawn Fried Rice
If were in a hurry we always resort to making some fried rice either for lunch or dinner, it’s not just quick to prepare it is also an all in one dish where you have your carbs and protein in one serving.
For those who does not know fried rice is an essential part of the Asian culture specially the Chinese that’s why this is what we are going to post on the third day of our Chinese dishes week. This does not exist just in China in fact there are different variation across the regions that’s why you see the Chinese have Yang Chow and Fujian, Malaysians have Nasi Goreng and Sinangag in the Philippines. In Chinese culture it is served as the penultimate (next to the last) dish which means it is served just before the dessert so don’t ask of it at the first serving in Chinese banquets. In Philippines sinagang or garlic fried rice is consumed differently as it is served commonly during breakfast or as a dish to sober up in the middle of the night, usually paired with tocino, tapa or any fried /chargrilled dried seafood.
Fried rice is always and should always be made with cold cooked rice and that’s the most important element of this dish, enough oil is also needed but not too much to make it oily or not too few to make the rice stick to the pan, the oil also is the one responsible for spreading all the flavours in this rice dish that’s why it is seasoned first with aromatics and flavours such as garlic, onions and meat before rice is added. For this post it will be a simple prawn fried rice, it might look that it does not have enough flavour but trust me once done right you won’t need any dish to pair this with.
5 cups cold cooked rice
3 large eggs
3 cups prawns
1/2 cup bacon, chopped
1 cup corn kernels
1/2 cup green peas
1/2 cup spring onions, chopped
ground black pepper
2 tsp sesame oil
- Add oil in a wok until the surface is completely covered.
- Add prawns and stir fry until cooked, remove prawns then set aside
- Add bacon then stir fry until golden brown.
- Add rice, corn and green peas then stir fry for 5 minutes.
- Place rice on the side of the wok and pour in eggs, scramble and mix thoroughly.
- Once eggs are cooked mix it with the rice then add the cooked prawns, sesame oil and spring onions.
- Season with salt and freshly ground black pepper.