Rich Prawn Fried Rice
What You Will Need
Ingredients
- 3 tbsp Lee Kum Kee Pure Sesame Oil
- 3 shallots finely sliced
- 4 eggs
- 1 red chilli finely sliced
- 500 g King Prawns peeled and deveined
- 2 cloves of garlic crushed
- 4 spring onions finely sliced
- 2 × 250g microwave jasmine rice
- 2 tbsp Lee Kum Kee Local Street Style Fish Ball Sauce
- 1 tbsp Lee Kum Kee Superior Light Soy Sauce
- ¼ C crispy fried shallots
Made with
Lee Kum Kee products
How to make it
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Heat a film of sesame oil in a large frying pan or wok over medium heat. Add the sliced shallots and fry for 6–8 minutes, stirring often, until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Reserve the oil in the pan.
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Push the heat to medium-high and add a little more oil if needed. Crack in the eggs and scramble gently for 1–2 minutes until just set. Transfer to a plate and set aside.
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Add a splash more oil if needed, then add the prawns to the pan. Fry for 2–3 minutes until pink and just cooked through. Transfer to the same plate as the eggs.
Add another film of oill. Stir-fry the crushed garlic, most of the spring onion (reserve some for garnish), and chilli for 1 minute until fragrant.
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Tip in the rice and break it up with a spatula. Stir-fry for 3–4 minutes until heated through and lightly toasted in places.
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Return the cooked prawns and eggs to the pan. Add the fish ball sauce, soy sauce, and sesame oil. Toss together for 1–2 minutes until evenly coated. Season with salt and pepper to taste.
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Spoon into bowls and top with crispy shallots and the remaining spring onion.