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

1. Heat pan in medium heat
2. Cook prawns for about a minute or 2 on each side, dont over-cooked but about 80% done.
3. 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.
4. Put in rice and mix them up well. Make sure to separate rice so as not to clump together.
5. Keep stiring to ensure rice is coated with eggs. Flip but not chop the rice.
6. Add chicken stock powder and salt. Continuously flipping the rice and fry it till dry.
7. Add in soya sauce to enhance flavour. Fry rice till crackling sound, jumping in wok so that it’s drier
8. 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!