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Special fried rice with prawns and vegetables in a ceramic bowl

Special fried rice

Takeaway style special fried rice with prawns, char siu, egg and peas. Uses day old rice and takes five minutes in the pan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 468
Ingredients Method Notes

Ingredients
  

  • 600 g cooked long grain rice, cold from the fridge
  • 3 eggs, beaten
  • 2 tbsp vegetable oil
  • 150 g raw king prawns
  • 150 g char siu pork or cooked ham, diced
  • 100 g frozen peas
  • 3 cloves garlic, finely chopped
  • 4 spring onions, sliced
  • 2 tbsp light soy sauce
  • 1 tsp sesame oil
  • 0.5 tsp ground white pepper

Method
 

  1. Break up the cold rice with your hands so no clumps remain. Have every ingredient prepped and next to the hob.
  2. Heat 1 tbsp oil in a wok over a high heat. Pour in the beaten egg, scramble for 30 seconds until just set, then tip it out onto a plate.
  3. Add the rest of the oil. Fry the prawns for 90 seconds until pink, then add the char siu and peas for one minute.
  4. Add the garlic and cook for 30 seconds.
  5. Tip in the rice and stir fry for 3 minutes, pressing it against the pan so it toasts.
  6. Pour the soy sauce down the side of the pan so it sizzles, then toss through.
  7. Return the egg, add the white pepper and most of the spring onions, and toss for 30 seconds.
  8. Take off the heat, stir in the sesame oil, and scatter over the last of the spring onions.

Notes

Nutrition figures are an estimate worked out from the ingredient list. Values will shift with brands, cuts and how much frying oil is taken up.