Chili prawn fried rice
Curries With Bumbi · ♥ 4K likes · 293.4K views · 7 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 230 g prawns
- 4 cloves garlic
- 4 whole green onions
- 4 cup cold rice
- 1 tsp light soy sauce
- ½ whole green capsicum
Toss the cleaned prawns with a teaspoon of light soy sauce and let sit during prep.
- 1 whole medium onion
- 1 whole green chili
- 1 whole red chili
Dice the capsicum and onion small; chop the garlic not too fine so it does not burn on high heat. Prepare the green chili, the red chili and the green parts of the green onions.
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp red chili sauce
Mix the light soy sauce, dark soy sauce, red chili sauce and sugar into a sauce.
- 1 tsp sugar
- 3 whole eggs
Crack the eggs into a bowl and beat. Have everything ready before cooking.
- butter
- oil
Heat the wok on high with butter and oil. Stir the onions for a minute, then the garlic and green chili for a minute.
- salt
Add the prawns, sprinkle with salt and lay them in a single layer for a few seconds without stirring; they cook in a few minutes and toughen if overcooked.
When the prawns change colour, add the capsicum. Push everything to one side, add a little oil and the eggs, let them settle like an omelet, then break into rough chunks and mix in.
Eggs in chunks
Add the cold rice, then the sauce, a little butter and a dash of salt; mix well on high heat until every grain is coated.
Add the red chili and green onions, give a final mix and serve.