Ingredients:

  • 3 cups (600g) day-old long-grain white rice, chilled
  • 2 tbsp (30ml) neutral oil
  • 1/2 cup (60g) carrots, finely diced
  • 1/2 cup (60g) frozen peas, thawed
  • 1/2 cup (60g) red bell pepper, finely diced
  • 1/2 cup (60g) corn kernels
  • 3 stalks (45g) green onions, sliced
  • 12 oz (340g) raw prawns, peeled and deveined
  • 3 large eggs, lightly beaten
  • 1 tsp (5g) salt
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) oyster sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1 tbsp (15ml) minced garlic
  • 1 tsp (5g) freshly grated ginger

Instructions:

  1. Pat the prawns completely dry with paper towels and season with a pinch of salt.
  2. Heat 1 tbsp of oil over medium-high heat; sear prawns in a single layer for 1-2 minutes per side until opaque. Remove and set aside.
  3. Add the remaining oil to the pan. Stir-fry diced carrots, red bell pepper, and corn for 2-3 minutes.
  4. Stir in minced garlic and ginger, cooking for 30 seconds until aromatic.
  5. Increase heat to high. Add chilled rice, breaking up clumps, and stir-fry for 3-4 minutes until grains are glossy and separate.
  6. Pour in soy sauce, oyster sauce, and sesame oil; toss continuously until rice is evenly coated.
  7. Push the mixture to the edges of the pan to create a center circle. Pour in beaten eggs, let set for 20 seconds, then gently scramble into soft curds.
  8. Fold the eggs, cooked prawns, and frozen peas back into the rice. Stir-fry for one final minute, garnish with sliced green onions, and remove from heat.