Chinese Shrimp Fried Rice


  •  8 large prawns (shelled & deveined) 
  •  1.50 cups short-grain rice (overnight) 
  •  2 large eggs (I separate the white and the yellow)
  •  3 stalks spring onions (chopped) 
  •  1.50 tsp chicken powder 
  •  1 tsp light soy sauce 
  •  3.50 tbsp oil 
  • 20 gr frozen or can pea
  • 20 gr frozen or fresh carrot diced



Shell, then devein prawns using a satay stick. Place prawns in ice water prior to frying to achieve crunchy, juicy prawns. Pat dry before frying.
In a hot wok, add 0.5 tbsp of oil and stir fry prawns till they turn orange. Remove from wok. Rinse wok if required.
add another oil and stir fry the carrot once wilted, remove from the wok, set aside
Add remaining 3 tbsp of oil into hot wok and add white eggs. Scramble, set aside. Add overnight rice in and stir fry, pressing down on rice with the back of the spatula to loosen any clumps. Add chicken powder, light sauce, create a well then add the egg yolk and mix well with the rice then add the white scramble eggs, frozen peas and carrots then last add  the  spring onions, and fry. Finally, return prawns to the wok and fry. Serve once done.