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Ingredients
- Serves 2-3 pax
8 mid-size prawns (shelled and deveined)
1 tsp sugar
½ tsp baking soda
water to cover prawns
1 cup ice cubes
4 + 4 tbsp oil
5 eggs
3 cups cooked rice
1 tsp chicken stock powder
¾ tsp salt
¾ tbsp soy sauce
2 stalk spring onion (chopped)
½ tsp pepper
Din Tai Fung Fried Rice
If you find yourself frequently burdened with leftover rice, we have the perfect and delicious solution for you. That’s right, you can use leftover rice to create a dish that is economical, incredibly easy to prepare and will be mainstay on your dining table. Simply fry, stir and voilá –fried rice paradise!
- Easy
- 40 min
- 15 min
- 10 min
- 3 steps
- 13 Ingredients
- Easy
- 3 steps
- 13 Ingredients
- 40 min
- 15 min
- 10 min
Instructions
-
Prepare the prawns
- In a bowl, mix sugar and baking powder into water.
- Put prawns into water
- Add ice cubes. Leave bowl in fridge for 30 mins.
- Remove, drain and rinse prawns. Set aside.
-
Fry prawns
- Heat oil in a pan. Pan fry prawns in medium heat. Cook each side for about 1-2 minute until 80% done.
- Remove from heat and set aside.
-
Fry Rice
- In the same pan, add in the remaining oil to heat up.
- Add eggs into the pan. Break yolks and stir.
- Add rice and stir. Separate the rice and don’t let them clamp together. Keep stirring around and make sure its evenly coated with eggs.
- Add chicken stock powder and salt. Mix well.
- Add soy sauce and continue to fry until dry.
- Add spring onion and pepper to taste.
- Add prawns and give it a final toss for 15 sec and turn off heat.
Garnish and Serve!
Serve fried rice hot.
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Ingredients
- Serves 2-3 pax
-
8 mid-size prawns (shelled and deveined)
-
1 tsp sugar
-
½ tsp baking soda
-
water to cover prawns
-
1 cup ice cubes
-
4 + 4 tbsp oil
-
5 eggs
-
3 cups cooked rice
-
1 tsp chicken stock powder
-
¾ tsp salt
-
¾ tbsp soy sauce
-
2 stalk spring onion (chopped)
-
½ tsp pepper
Nutrition
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