Here is a super quick and delicious way to use your leftover rice. Toss them up with an array of vegetables, add some buttery shrimps and eggs and you can have a better-than-takeout prawn fried rice ready to go in 30 minutes.
Once hot, add prawns. Fry them for two minutes on each side. Sprinkle some salt while you do so. Set aside.
In the same wok, add the garlic. Saute for about ten seconds in medium heat. Make sure it does not burn but only releases its juices and aroma.
In the same wok, add the garlic. Saute for about ten seconds till the garlic releases its juices and aroma. Keep the heat at low so that it does not burn.
Add the chopped onions and fry for about 3-4 minutes till they brown and become translucent.
Add the carrots, beans and peas. Fry for about 3 minutes till they are cooked halfway. Overcooking them will make them lose their crunch which is necessary in a fried rice.
Season with salt and black pepper powder.
Make a well in the middle as shown in the video and crack open two eggs. You can also cook the eggs seperately and add then in the end from top. I use this technique to save time and use just one vessel for the entire recipe.
Salt the eggs and stir it till it cooks. Once cooked, mix it with the rest of the vegetables.
Add the cooked rice and mix well.
Pour in the dark soy sauce on top of the rice and give it a nice mix.
Once the rice is well coated with the soy sauce and has a uniform brown colour, throw in the fried prawn into it. Give it one last mix.
Serve hot!
Recipe Notes
For additional garnish, use spring onion leaves and sesame seeds.