One of my go-to fried rice recipes - simple, reliable and adaptable. This dish focuses on the fundamentals of great fried rice, from using properly cooked rice to layering seasoning and cooking everything quickly over high heat. Prawns are optional, but highly recommended.
Ingredients 10
Prawn Marinade
10 prawns, large, fresh, shelled, deveined
1 tsp neutral oil, like vegetable oil
1⁄2 tsp salt
1⁄2 tsp white pepper
1⁄4 tsp baking soda
Fried Rice
neutral oil, to cook
2 cups white rice, day old
4 spring onion, chopped, whites and greens separated
4 egg, whisked
1 tsp salt
1 tsp sugar
1⁄2 tsp white pepper
1 tsp chicken bouillon powder
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Method 7
Marinate the with , , , and for 10 minutes.
Heat a little oil in a pan over medium heat, and pan-fry the for about 2 minutes on each side until cooked. Remove and set aside.
In the same pan, heat 2 tablespoons of oil and add the white part of the spring onion. Sauté for 30 seconds until fragrant.
Add the and scramble briefly until 80% cooked. Add the , turn the heat to high, and stir-fry for about 2 minutes
Season with , , , and . Taste and adjust seasoning if needed.
Toss in the and the cooked (reserve a few for presentation). Stir-fry until well combined.
To plate, place into your bowl, fill with , gently flatten, and invert onto a plate.
Brendan Pang's tips
Cold, day-old rice is key. Fresh rice holds too much moisture and will go mushy, while chilled rice separates easily so each grain gets fried and lightly toasted.
