Cantonese Prawn Fried Rice
Day-old jasmine rice wok-tossed with plump prawns, egg, and spring onion in a light soy and sesame glaze, a Cantonese takeout icon.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and devein 300g prawns. Beat 4 large eggs. Mince 4 garlic cloves and grate 1 tsp ginger. Slice 4 spring onion stalks, separating white and green parts. Mix 3 tbsp light soy, 1 tsp dark soy, 1 tsp sesame oil, and 0.5 tsp white pepper in a bowl.
Sear
Heat 2 tbsp neutral oil in a large wok over high heat until smoking. Stir-fry prawns 2–3 minutes until pink and curled. Remove and set aside.
Saute 1
Add remaining 2 tbsp oil. Pour beaten eggs in, scramble 30–40 seconds until just set. Push to the side.
Saute 2
Add white spring onion, garlic, and ginger; toss 20–30 seconds until fragrant. Add cold rice, spread and press firmly. Leave untouched 1–2 minutes for a light crust.
Finish
Toss rice vigorously 2–3 minutes until each grain separates. Return prawns, pour soy glaze over, toss 1–2 minutes until glossy and coated.
Plate
Scatter green spring onion over the fried rice and serve immediately while hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.