10-mins Blitz Prawn Fried Rice
Ingredients:
2 tablespoonfuls of canola/corn/palm oil or any high smoking point oil (not olive oil, ok)
1 stalk of leek (the white and pale green parts only, throw the leaf into a stock pot..)
2 medium cloves of garlic, finely chopped
1 small cup of frozen corn/peas (mixed veg will do just fine)
6 small bowls of cooked rice
1 handful of shelled and de-veined medium sized prawns (I normally split them lengthwise to get more prawns per spoonful of fried rice)
1 large egg
salt and pepper to taste
flat leaf parsley/coriander leaf for garnish
For Soya Sauce & Chilli 'Potong'
1 handful of bird-eye chilli (the hotter, the better)
1/2 cupful of salty soy sauce (not sweet - Cap Kipas Udang is what I normally use)
1 tablespoonful of lime/ lemon juice
Steps:
1. Put your raw prawns and a pinch of salt into a small Microwaveable container with half a cup of water and cook on high (1000W) for 1 minute. This is to create an instant stock/flavor base that the rice can absorb
2. Heat a large wok on high heat with the cooking oil. Coat the wok evenly with the oil.
3. Stir in the chopped garlic and leeks until slightly caramelized (the garlic will start sticking to your spatula/chopstick)
4. Pour in the prawn stock, and reduce liquid volume slightly to intensify the flavour. The leftover prawn should be slightly undercooked at this point.
5. Throw in the rice and coat the grains evenly with the stock. You might see the rice grains puff up slightly.
6. Pour the cupful of frozen peas/corn (I like corn with my prawns) and followed by the prawns while gently working the rice around
7. Create a well in the middle and crack an egg into it. Break the yolk and scramble it quickly as it will curdle and harden very quickly. You might want to add a drop of oil on the base off the wok right in the middle of the 'well'. This is to stop the eggs from sticking and so that you can crumble the eggs evenly throughout the rice.
8. Turn the fire off and all this should take less than 8 minutes.
For the hot soy sauce condiment, in a small bowl, crush the chilies. You can add them in like this or finely chop them to release more heat. Then, add in the soy sauce followed by the lime / lemon juice to taste. It should taste sharply acidic and zingy with a mellow salty undertone.
Plate the rice with the hot soy sauce and garnish with the herbs!
