Prawn & Chicken Fried Rice
One of the staples of any Chinese takeaway, this super easy authentic fried rice recipe means you’ll get perfect, tasty results every time.
Ingredients
Directions
- 1
Combine the light soy sauce and oyster sauce, and put to one side.
- 2
Heat a wok or large frying pan with one tablespoon of vegetable oil on high. Then add the beaten egg. Quickly scramble the egg, so the egg is nearly cooked - although not fully. Put to one side.
- 3
In the same wok, heat the remaining vegetable oil, then the lap cheung sausage and chicken and stir fry for 1-2 minutes, then add the garlic, ginger, peas, sweetcorn and shrimp/prawns. Give it all a good stir.
- 4
Once the prawns have started colouring, drizzle the Shaoxing wine around the sides of the wok. This is to add a depth of umami flavour. Then add the soy sauce and oyster sauce and give a good stir.
- 5
Now it’s time to add your cold rice and the scrambled egg. Keep stir-frying the rice with the rest of the ingredients on a high heat until the rice has soaked in all the sauces. Around 2-3 minutes.
- 6
Serve in bowls, scatter some green onions/spring onions and chilli sauce if you’re after an extra fiery kick.
