Sizzling Chilli Prawns With Egg Fried Rice Recipes

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PRAWN FRIED RICE



Prawn Fried Rice image

Ditch the takeaway and make restaurant-quality flavourful prawn fried rice at home! Take under 20 minutes to make everything from scratch.

Provided by Khin

Categories     Main Course

Number Of Ingredients 16

3 cup Cooked rice (about 200g ( or one heap bowl cold rice ) see details in note)
200 g Tiger prawns (Or king prawns ( peeled and deveined ))
¼ tsp Salt
¼ tsp White pepper powder (or black pepper )
1 tsp Shao Xing Cooking Wine (see details in note)
2 Egg (whisked)
1 tbsp Garlic (Finely chopped)
½ Onion (Cut small dices ( about 50 g / ½ cup ))
1 Carrot (cut small dices ( about 50 g / ½ cup ))
½ cup Green Peas (Frozen green peas ( about 50 g ))
2 Spring Onions (( Scallions ) Cut thin slices)
2 tbsp Vegetable oil (Or neutral flavour oil)
2 tbsp Oyster Sauce
2 tbsp Light soy sauce (Or regular soy sauce/ all purpose soy sauce)
1 tsp Sesame oil
¼ tsp White pepper (or black pepper )

Steps:

  • First season the prawns with salt, white pepper and Chinese cooking wine and set it aside. Add a pinch of salt in the eggs, whisk and set it aside.
  • Heat the wok/pan into medium-high heat, add 1 tbsp of oil, stir fry the prawns for few seconds and follow with the chopped garlic. Cook for another 1-2 minutes and push it one side of wok.
  • Drizzle 1 tsp of oil and add the whisked eggs in. Once the egg is set in the bottom, scramble it into small pieces. Remove the prawns and egg from wok and set it aside.
  • In the remaining wok, add 1 tbsp of oil add chopped onions and stir for few seconds, then add the carrots and green peas and cook for 2 minutes or until cook through.
  • Next add the rice and pour the sauce over the rice and fry with high heat for 2-3 minutes or until the sauce dry out. Place the prawns and eggs back in the wok and toss well to combine everything evenly and continue stir fry for another 1 minute.
  • Turn off the heat and sprinkle the chopped spring onions. Transfer to serving to serving plate and serve immediately.

Nutrition Facts : Calories 647 kcal, Carbohydrate 80 g, Protein 30 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 290 mg, Sodium 2445 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

SIZZLING CHILLI PRAWNS WITH EGG-FRIED RICE



Sizzling Chilli Prawns with Egg-Fried Rice image

Most of this recipe can be prepared ahead of time, so when you want to serve dinner you've only got a few minutes of easy cooking that will result in an impressive oriental meal.

Provided by Sackville

Categories     Rice

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

150 g basmati rice
1 clove garlic, minced
1 bunch spring onion
3 eggs
1 tablespoon chopped coriander
9 tablespoons vegetable oil
Tabasco sauce, to taste
200 g extra-large tiger shrimp
1 tablespoon soy sauce, and extra for seasoning
1 tablespoon dry sherry
2 teaspoons cornstarch
100 g fresh breadcrumbs
100 g frozen peas

Steps:

  • Start by washing the rice until the water runs clear.
  • Then bring to a boil with 300ml of water.
  • Heat until the water is simmering gently, cover the pan and cook for 10 minutes without removing the lid.
  • All the water should be absorbed and the grains separate.
  • Meanwhile, trim the spring onions.
  • Chop the white area and thinly slice the green stalks.
  • Keep them in separate piles.
  • Beat two eggs with 1/2 tablespoon of vegetable oil, a few drops of Tabasco and half the coriander leaves.
  • Prepare the prawns by removing the shells and de-heading if necessary.
  • Stretch out each prawn and run a sharp knife down its back, cutting two-thirds of the way through.
  • Mix together the soy sauce, sherry and cornflour and marinate the prawns in the mixture for five minutes.
  • Get two bowls, beating the remaining egg in one and placing the breadcrumbs in the other.
  • Dip one prawn at a time in the egg and then cover with breadcrumbs, shaking off the excess.
  • Arrange the prawns on a plate as you go and chill in the fridge until you are ready to start cooking.
  • Cook the rice first by heating up a wok until it is very hot.
  • Swirl 2 1/2 tablespoons of vegetable oil in it.
  • Add the garlic and white onion and cook briefly.
  • Stir in the rice, tossing to mix, then add the peas and egg mixture.
  • Stir vigorously to mix it through the rice.
  • Add the remaining green spring onion and coriander.
  • Toss and tip into two bowls, seasoned to taste with soy sauce Wipe out the wok.
  • Return to the heat and add the rest of the oil to make a deep puddle.
  • Cook six prawns at a time in very hot oil for about a minute.
  • When the tails turn pink, the breadcrumbs are golden and the prawns have started to butterfly, they're done.
  • Drain on kitchen paper and serve the prawns on top of the rice with a drizzling of your favourite sweet chilli sauce.

Nutrition Facts : Calories 1346.2, Fat 75.8, SaturatedFat 11.7, Cholesterol 469.2, Sodium 1234.6, Carbohydrate 111.5, Fiber 7.4, Sugar 7.9, Protein 47

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