Ingredients
Equipment
Method
- Heat oil in a wok or deep saucepan over medium high heat.
- Pour in half the beaten egg, stir-fry with spring onion.
- When it is set in large soft curds, add rice, prawn, and all the seasonings.
- Stir-fry for a minute, then dig a hole in the middle of the rice and pour the rest of beaten egg.
- Quickly scramble the rice and the egg to get the rice evenly soak in the egg.
- Keep stir-frying until the rice turns slightly golden brown in color.
- Serve hot. Enjoy!
Video
Notes
- Day old rice works best, as it is drier and helps achieve separate, fluffy grains.
- Keep the heat medium high to prevent the rice from steaming rather than frying.
- Do not overcook the prawns, as they will become rubbery. They should just turn pink and opaque.
- Scrambling the egg in two stages helps coat the rice evenly and gives a richer texture.
- This recipe is very adaptable. Add vegetables such as peas or diced carrots, or adjust the amount of hot bean sauce to control the heat level.
