Equipment
Ingredients
Main
- 30 ml peanut oil
- 1 shallot, finely sliced
- 1 garlic, sliced
- 1 red chili, sliced
- 75 g prawns, raw
- 55 g basmati rice, cooked and cooled
- 2½ ml soy sauce
- 15 ml lime juice
- 2 g brown sugar
- 3 g tomato paste
- 2 scallion, sliced
- 1 carrot, peeled into ribbons
- 1 egg
- sea salt
- white pepper
Nutrition (per serving)
Method
Slice the shallot, garlic, red chili, and scallions. Peel the carrot into thin ribbons.
In a small bowl, whisk together the soy sauce, lime juice, brown sugar, and tomato paste until combined.
Heat 15ml of peanut oil in a wok over medium-high heat (approx. 190°C/375°F).
Add the sliced shallot, garlic, and chili to the wok and stir-fry for 2 minutes until fragrant.
Add the raw prawns and stir-fry for 1 minute until they turn pink and reach 63°C/145°F.
Stir in the cooked basmati rice and fry for another minute.
Pour the sauce mixture into the wok and add the scallions and carrot ribbons. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
Heat the remaining 15ml of peanut oil in a small frying pan over medium-high heat (approx. 190°C/375°F).
Crack the egg into the frying pan and cook for 1-2 minutes, spooning hot oil over the yolk until the white is set.
Season the rice with sea salt and white pepper. Transfer to a bowl and top with the fried egg.
Chef's Notes
- Ensure your rice is day-old and cooled; freshly cooked rice will be too moist and clump together, resulting in a mushy stir-fry.
- Have all your ingredients prepped and measured before you start cooking, as stir-frying happens very quickly.
- Don't overcrowd the wok. Cook in batches if necessary to ensure everything gets properly seared and doesn't steam.
- Adjust the chili amount to your personal preference for spice. For a milder version, remove the seeds from the chili before slicing.
- The carrot ribbons add a subtle sweetness and a pleasing texture. Make sure they are thinly peeled so they cook quickly and become tender.
Storage
Refrigerator: 48 hours — Store in an airtight container; seafood and rice quality degrades quickly.
Reheating: Microwave until steaming throughout (74°C/165°F).
