MCO 3.0 Day 49: Lunch – Din Tai Fung inspired fried rice with shrimps and eggs
It’s flavourful, fragrant and pretty close to the restaurant standard, at fraction of the $25 price.
Ingredients:
Preparing prawns. There’s a method to make the prawns texture crunchy and I tried it today.
- 12 mid size prawns – deshelled & deveined
- 1 tsp of sugar
- 1/2 tsp of baking soda
- Cold water to cover prawns. The water must be cold, use some ice cubes and leave in fridge for 30 mins.
Other ingredients:
- Cooking oil
- 6 eggs, crack into a bowl
- 4 cups of overnight rice
- 1 1/2 tsp of chicken stock powder
- 1 tsp of salt
- 1 tbsp of soya sauce
- 2 stalks of spring onion
- Dash of white pepper
- Heat pan in medium heat
- Cook prawns for about a minute or 2 on each side, dont over-cooked but about 80% done.
- Add oil to pan. Pour egg and stir around the egg to break the yolk. Cook until 80%, dont overcook as later we want rice to be coated with eggs.
- Put in rice and mix them up well. Make sure to separate rice so as not to clump together.
- Keep stiring to ensure rice is coated with eggs. Flip but not chop the rice.
- Add chicken stock powder and salt. Continuously flipping the rice and fry it till dry.
- Add in soya sauce to enhance flavour. Fry rice till crackling sound, jumping in wok so that it’s drier
- Add in spring onion and pepper to taste. Cook for a minute to let spring onion to release its flavour.
The good thing out of this MCO … I actually can cook!