Went to get frozen mixed vegetables and prawns; but forgot to buy chicken breast, lup cheong and lup yuk. Today my fried rice has no lup cheong, chicken pieces and lup yuk. Just frozen mixed vegetables, cocktail prawns, eggs, onion slices.

Google: “Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish”.

The first thing you need to know about wok cooking is that oil is very important. To bring flavour around your dish, flavour the oil first. If you want to learn good wok technique, this simple fried rice is a good choice. Fried rice is affordable, quick and easy to make. Although it’s “plain” in its ingredient list and technique, it’s a fantastic dish to learn some very valuable and basic Chinese cooking skills. Which I am learning from my grandma and mom. It’s an easy mid-week dinner idea that can be stirred up in a flash.

Well one day, no meat cannot die. It’s good to have a meal of vegetables with rice. Guess it’s much healthier; thus, can save money for rump steak. My meal is simple, healthy and delicious. Let’s cook!!!

Ingredients

4 c cooked rice, 2-3 days old
25 cocktail prawns, remove shell from tails, cut to bite size
1 onion, sliced
2 Tbs minced garlic
3 large eggs, beaten
180 g mixed frozen vegetables: carrots, peas and corns, thawed in hot water
1/4 Tsp cornflour
oil
salt
pepper

Sauce for rice

2 Tbs soy sauce
1 1/2 Tbs Shoa Xing (Chinese cooking wine)
2 Tbs oyster sauce
1 Tbs teriyaki sauce
1 Tbs fish sauce
2 Tsp sesame oil
2 Tsp kicap manis sauce

Method

Place a metal bowl in the fridge for 20-25 minutes. After time up, bring out the cooled metal bowl, gently toss prawns with salt, pepper, and cornflour to coat. Set aside to sit for 10 minutes at room temperature. If in summer; place back in fridge.

After time up; 10 minutes. Heat the saucepan on high heat. Now add in 1 Tbs oil, swirl around the saucepan, once hot add in prawns, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.

Flip the prawns over and let them fry on the other side for further 30 seconds or until they are mostly cooked through. (Do not cook them all the way!) Use a slotted spoon to scoop the prawns out of saucepan to a plate.

Reduce heat to medium heat. Add 1 Tbs oil to saucepan, once hot add garlic, cook until fragrant for 20 seconds, then add rice and sauce for rice ingredients and stir cook sauce until well combined and rice has some colour. Using spatula to break up cold cooked rice into smaller pieces while cooking; if needed add another 1 Tbs oil.

Make a “well” in the middle of the wok and pour the beaten eggs in the well. Wait for 30 seconds and then cover the “egg well” with rice. Leave it for 30 seconds and continue to stir fry fried rice for 3-4 minutes so the eggs form small pieces and mix well with the fried rice. Now add in the mixed vegetables, toss to mixed well for 2 minutes.

Next add back the prawns and pour Shao Xing wine around the edge of saucepan. Toss them all around until heated and cooked for another 2- 4 minutes. Adding the wine using this method gives the dish a little extra wok hei according to my grandma. At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly. As soon as the rice, becomes toasty, transfer rice to a bowls and serve with a glass of white wine. Enjoy!!!

https://helenscchin.com/2024/11/25/fried-rice-mixed-vegetables-and-prawns/

#helenscchinrecipes
#asianculinarycurrynoodles
#cookingforthefun
#foodiesplus