This easy, special fried rice recipe takes under an hour to whip up! It’s an egg fried rice, packed with veggies, prawns and fragrant sauces and herbs.
To move food around the wok, use a wok chan, this shovel-like tool makes it is easy to toss and move food around the work. Alternatively use a fish flipper.
Ingredients
Method
Place rice and 2 ¾ cups (680ml) water in a medium saucepan over high heat; bring to boil, reduce heat to low, cook, covered, for 8 minutes or until water is absorbed and rice is tender. Stand for 5 minutes. Spread mixture in a thin layer over a large tray; refrigerate for 3 hours or overnight (see Note).
Shell and devein prawns, leaving tails intact. Reserve half the prawns; remove tails from remaining prawns and coarsely chop.
Heat 2 teaspoons of the peanut oil in a wok or large frying pan over medium heat. Add half the egg; cook, tilting wok, for 1 minute or until omelette is just set. Transfer omelette to a clean chopping board; roll up tightly and slice thinly. Repeat with another 2 teaspoons peanut oil and remaining egg. Cover to keep warm.
Return wok to high heat with 1 tablespoon peanut oil; stir-fry reserved whole prawns for 1 minute or until golden brown and just cooked through. Remove; cover to keep warm. Add remaining 2 tablespoons peanut oil to wok, stir-fry lap cheong and onion for 4 minutes or until sausage is crisp. Stir in ginger and garlic; stir-fry for 30 seconds.
Add cooked rice, stir-fry to combine. Add peas, half the green onion, chopped prawns, sauces and sesame oil; stir-fry over high heat for 3 minutes or until rice is heated through. Add sliced omelette; stir fry for 1 minute, breaking up the omelette, until heated through. Season to taste.
Serve rice topped with whole prawns, remaining green onion, coriander, bean sprouts, chilli and fried shallots, if you like.
For best results, cook the rice the day before. If you have leftovers, you will need 6 cups (900g) cooked rice or use the same weight of store bought cooked rice.
Test Kitchen tip
What’s the best rice to use for fried rice?
If you’re looking to make fried rice just like your local restaurant, then cook with jasmine rice – just like we have! It’s best to cook the rice the day before, storing it in the fridge, for our special fried rice recipe.
Special fried rice ingredient swaps
If you’d prefer to skip peeling and deveining your own prawns, substitute 350g peeled uncooked prawns. In place of prawns, you substitute 1 cup shredded barbecued chicken.
Lap cheong is a Chinese cured, shelf-stable sausage, available from the Asian section of supermarkets or Asian food stores. You can swap lap cheong for bacon or barbecue pork, or for a vegetarian version, swap for chopped tofu and add chopped carrot and corn.
To move food around the wok, we use a wok chan, a shovel-like tool which makes it easy to toss and move food. Alternatively, use a fish turner.
This recipe was updated in August 2024
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