Prawn and cabbage fried rice recipe
Cabbage imparts a sweet crunchiness to the dish and, when paired with wok-fried garlic, it's some kind of wonderful. You can use cooked giant tiger prawns for quicker results but ensure you choose a good-quality variety and move fast once they are added to the wok as you don’t want them to turn rubbery.
This recipe is from Stir Crazy by Ching-He Huang (published by Kyle Books).
Ingredients
- 2 tbsp rapeseed oil
- 2 garlic cloves, finely chopped
- 200 g white cabbage, leaves torn into bite-size pieces
- 1 tbsp Shaohing rice wine or dry sherry
- 3 tbsp vegetable stock
- 350 g cooked and cooled jasmine rice (175g/approx 6oz uncooked weight)
- 200 g cooked tiger prawns
- 50 g cooked frozen peas
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 pinch freshly ground white pepper
- 1 tsp toasted sesame oil
- 2 tbsp rapeseed oil
- 2 garlic cloves, finely chopped
- 7.1 oz white cabbage, leaves torn into bite-size pieces
- 1 tbsp Shaohing rice wine or dry sherry
- 3 tbsp vegetable stock
- 12.3 oz cooked and cooled jasmine rice (175g/approx 6oz uncooked weight)
- 7.1 oz cooked tiger prawns
- 1.8 oz cooked frozen peas
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 pinch freshly ground white pepper
- 1 tsp toasted sesame oil
- 2 tbsp rapeseed oil
- 2 garlic cloves, finely chopped
- 7.1 oz white cabbage, leaves torn into bite-size pieces
- 1 tbsp Shaohing rice wine or dry sherry
- 3 tbsp vegetable stock
- 12.3 oz cooked and cooled jasmine rice (175g/approx 6oz uncooked weight)
- 7.1 oz cooked tiger prawns
- 1.8 oz cooked frozen peas
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 pinch freshly ground white pepper
- 1 tsp toasted sesame oil
Details
- Cuisine: Chinese
- Recipe Type: Rice
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Heat a wok over a high heat until smoking and add 1 tablespoon rapeseed oil. Add the garlic and stir-fry for a few seconds, then add the cabbage and stir-fry for 1 minute.
- Season with the Shaohsing rice wine or dry sherry, then add the vegetable stock to create steam to help cook the cabbage.
- Cook for another minute until the cabbage has softened. If there is any excess liquid in the wok, pour it into a small bowl and reserve to use as a seasoning later if the rice is a little dry.
- Return the wok to the heat, push the cabbage to one side and add 1 teaspoon rapeseed oil.
- Add the cooked jasmine rice and fry the rice and cabbage together for 1 minute.
- Add the cooked tiger prawns and peas and toss until all the ingredients are thoroughly combined.
- Season with the light soy sauce, oyster sauce, ground white pepper and toasted sesame oil and toss together well. Serve immediately.
Recipe is from Stir Crazy by Ching-He Huang (published by Kyle Books). Photography by Tamin Jones.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature