Dried Prawns Fried Rice
An easy fried rice recipe. The dried prawns adds extra saltiness and flavour to the rice. This recipe can be made more healthy by using less oil in the cooking.If you do not have dried prawns, just omit it. You will then not have the flavour and aroma of the dried prawns which give the dish its distinct flavour.
Servings: 8 servings or more
Ingredients
- 1000 g cooked rice, preferably overnight fluff up
- 100 g small prawns, preferably raw or chicken /pork
- 2 cloves garlic, finely chopped
- 2 shallots, finely sliced
- 100 g french/green beans, cut into cubes
- 1 medium carrot, cut inot 1/2 cm cubes
- 2 spring onions, chopped
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
Dried prawns
- 1 tbsp dried prawns , do NOT wash
- 2 tbsp cooking oil
- salt and white pepper powder to taste
- 4 small eggs
Instructions
- In a non-stick pan or wok, heat up the oil until very hot. Add in the dried prawns and let it sizzle until the sizzling reduces. You will need to tilt the pan to ensure the oil stays in one part of the pan to fry the dried prawns more efficiently. Toss frequently to ensure even cooking and crisping. The colour of the prawns will be brown.
- Remove the prawns by pouring it over a metal sieve placed over a bowl. Drain and place the fried prawns on a kitchen towel.
- With the remaining oil in the pan, add in the sliced shallots and fry till it is soft and with a bit of colour. Add in the chopped garlic and continure to fry until both are lightly browned.
- Remove half and set aside.
- In the same pan, add in the prawns or meat and fry until it changes colour.
- Add in the vegetables and toss until the vegetables change colour.
- Push the ingredients to one side of the pan. Oil the side of the pan lightly ( if you want to) and crack in the eggs into the empty part of the pan. Lightly break the eggs to mix and drizzle a bit of light soy sauce and a few shakes of white pepper powder over it. Let it half set and turn it over. Let it set again and break it up into small pieces. Then mix with the rest of the ingredients in the pan.
- Add in the rice and stir to mix thoroughly. Add in the soy sauces and toss to mix. Continue mixing until all the rice is heated up and the flavours are nicely mixed.
- Season with salt and pepper or extra light soy sauce if required.
- Finally add in the chopped spring onion and mix thoroughly. Turn of the heat.
- To serve: dish up into individual bowls and springkle with some of the dried prawns. Serve with some fresly cut chillis, lime and soy sauce.
Notes
In this recipe, you can reduce the calorie content by not using all the 2 tbsp of oil which is used for frying the dried prawns. I use very little of the oil by just bushing the pan with the oil before frying the eggs.
The fried oil actually gives more flavour to the rice.