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

Details

  • Cuisine: Chinese
  • Recipe Type: Rice
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. 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.
  2. Season with the Shaohsing rice wine or dry sherry, then add the vegetable stock to create steam to help cook the cabbage.
  3. 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.
  4. Return the wok to the heat, push the cabbage to one side and add 1 teaspoon rapeseed oil.
  5. Add the cooked jasmine rice and fry the rice and cabbage together for 1 minute.
  6. Add the cooked tiger prawns and peas and toss until all the ingredients are thoroughly combined.
  7. 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. 

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