Earlier I was not very good at preparing fried rice. It used to be a big mess. But after several attempts, I started improving at it gradually. Now I am a lot better. I make fried rice whenever I have leftover rice in the fridge. As always, I have plenty of vegetables, chicken or seafood handy at home. But this Prawn Fried Rice is made with freshly cooked & cooled rice. A one pot meal is always welcome in my home & what better than this aromatic & yummy dish. I am happy to share this popular version of my fried rice with you & I’m sure you will love it too…J
· 4 cups cooked White Rice (preferably left overnight in the fridge)
· 150 gms. fresh Prawns (shelled & deveined & washed)
· 1 tsp. Ginger-Garlic paste
· 4 fresh Shallots (chopped)
· 1 cup Cabbage (sliced)
· ½ cup Carrots ( diced finely)
· 4 tbsps. Vegetable Oil
· 2 tsps. Light Soya Sauce
· 2 tsps. Dark Soya Sauce
· ½ tsp. Chinese Rice Vinegar
· A pinch of Sugar
· Salt & Pepper to taste
Cook & cool the rice thoroughly.
Marinate the prawns with ginger – garlic paste & ¼ tsp. light soya sauce for 20 mins.
In a large wok heat vegetable oil till hot.
Add the prawns & stir-fry till the prawns are just cooked & keep aside.
To the same wok add carrots, cabbage & shallots (reserving few for garnishing), a pinch of sugar & stir-fry briefly.
To this then add cooked & cooled rice & toss for a while.
Now add light soya sauce, dark soya sauce, rice vinegar & keep tossing on high heat.
Reduce the heat to med. if desired.
Finally add the fried prawns; mix & toss from time to time.
Now add the reserved shallots & toss again.
Season with salt & pepper.
Serve steaming hot.
· You can add a mix of vegetables of your choice.
· Add eggs if desired. Use plain scrambled eggs or make a plain omelette & cut into shreds & add along with the prawns.
· Use prawns whole or chopped in pieces.
· You can use a little cornflour in the marination if desired.
· For a slightly moist fried rice use few tsps. of vegetable, prawn, chicken stock
as per your preference.
as per your preference.
· It is extremely important that you don’t overcook rice; grains must be separate after cooking . The grains should be cooked but must have a bite.
· In case the rice has too much starch then pass quickly through running water.
· Cool rice helps to retain the whole grain while stir-frying.
· The wok must be really hot for stir-frying & tossing.
· Avoid prodding the rice with a spoon; try & toss the rice to retain the grain.
· If you do not have a large wok, prepare it in smaller batches.