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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/cnX1v46axOjYFOxt8UYr/dc0cb210b40df4d1735b91067f404e.jpeg "Best Chinese Shrimp Fried Rice Ever")
VIDEORECIPE Best Chinese Shrimp Fried Rice Ever
How to make authentic fried rice with prawns with this easy recipe!
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Ingredients
number of servings
4
Ingredients
- 200 g cooked rice
- 200 g shrimps
- 1⁄4 spoon salt
- 1⁄4 spoon white pepper powder
- 1 spoon wine for cooking
- 2 egg
- 1 tablespoon garlic
- 1⁄2 onion
- 1 carrot
- 1⁄2 Cup Green peas
Sauce
- 2 tablespoon oyster sauce
- 2 tablespoon soy sauce
- 1 spoon sesame oil
- 1⁄4 spoon white pepper
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Directions
25 min.
1. Step
Season your prawns with salt, pepper, and cooking wine. Then heat oil in a pan and start stir-frying the prawns. Add minced garlic.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/cnX1v46axOjYFOxt8UYr/fe23be40260b8e1c6a5ccc3698fd1a.jpeg "Best Chinese Shrimp Fried Rice Ever - preparation step 1")
Source: Youtube
2. Step
Beat the eggs. Add more oil to the pan, then pour the beaten eggs in as well. Keep stir-frying. Once the eggs are done, set aside.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/cnX1v46axOjYFOxt8UYr/4a17a60d74b5d668aab99979b58807.jpeg "Best Chinese Shrimp Fried Rice Ever - preparation step 1")
Source: Youtube
3. Step
Mix all ingredients for the sauce. Stir-fry chopped onion on oil, add diced carrots, green peas, cooked rice, and the sauce. Fry on high heat for 2-3 minutes.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/cnX1v46axOjYFOxt8UYr/cb61aa99fa567d0bb31a2454dad10e.jpeg "Best Chinese Shrimp Fried Rice Ever - preparation step 1")
Source: Youtube
4. Step
Now add the prawns and eggs to the rice, and combine all together. Take off the heat. Garnish with chopped spring onion, and serve.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/cnX1v46axOjYFOxt8UYr/29610a8bd249c12648233f498a2051.jpeg "Best Chinese Shrimp Fried Rice Ever - preparation step 1")
Source: Youtube
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