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From @Sisi Jemimah's Recipes

Special Fried Rice

40 min · Serves 4

40 mintotal
25 minhands on
24steps
4servings

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Ingredients

For the chicken

  • 100 g boneless chicken breast or thigh, sliced
  • 1 tsp dark soy sauce
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder

For the beef

  • 100 g beef cut, such as sirloin, sliced into thin strips
  • 1 tsp dark soy sauce
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder

For the prawns

  • 200 g prawns, peeled and deveined
  • 1 tsp dark soy sauce
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder

For the eggs

  • 5 large eggs
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the fried rice

  • 3 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1/2 cup fresh chillies, finely chopped
  • 1/2 cup spring onions, chopped (white parts)
  • 1/2 cup onions, chopped
  • 1 cup garden peas
  • 1 cup carrots, finely diced
  • 1 tbsp chicken bouillon
  • 4 cups cooked rice, preferably cold
  • 2 tbsp dark soy sauce
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1/2 tbsp sesame oil

Method

For the chicken

  1. In a small bowl, mix the chicken slices with 1 tsp dark soy sauce, 1/4 tsp paprika, and 1/4 tsp garlic powder.

  2. Heat 1 tbsp vegetable oil in a skillet over medium heat, add the chicken, and fry until cooked through, 5–6 minutes.

  3. Transfer the cooked chicken to a bowl and set aside.

For the beef

  1. In a separate bowl, mix the beef strips with 1 tsp dark soy sauce, 1/4 tsp paprika, and 1/4 tsp garlic powder.

  2. Add a little oil to the same skillet over medium-high heat, add the beef, and fry until cooked through, 6–8 minutes.

  3. Transfer the beef to a bowl and set aside.

For the prawns

  1. In a third bowl, toss the prawns with 1 tsp dark soy sauce, 1/4 tsp paprika, and 1/4 tsp garlic powder.

  2. Add a little oil to the skillet over medium-high heat, spread the prawns out in a single layer, and cook until opaque and pink, about 5 minutes total.

  3. Transfer the prawns to a bowl and set aside.

For the eggs

  1. Whisk the eggs with 1/4 tsp salt and 1/4 tsp black pepper.

  2. Heat 1 tbsp vegetable oil in the skillet over medium heat, pour in the beaten eggs, and let the bottom set slightly.

  3. Gently push the set edges toward the center to allow uncooked egg to flow, then scramble into large chunks, about 2 minutes total.

    Letting the eggs set before stirring yields larger, fluffier pieces instead of tiny curds.

  4. Remove the scrambled eggs from the pan and set aside.

For the fried rice

  1. Heat 1 tbsp vegetable oil in a large wok or wide skillet over high heat.

  2. Add the minced garlic and fry until fragrant, about 1 minute.

  3. Add the chopped chillies and fry for another minute.

  4. Stir in the white parts of the spring onions and the chopped onions, and cook for 2 minutes.

  5. Add the garden peas and diced carrots, toss to combine, and stir-fry for 2–3 minutes so the vegetables remain crisp.

    If you prefer softer carrots, steam them for a few minutes before adding them to the wok.

  6. Sprinkle in the chicken bouillon and stir thoroughly to coat the vegetables, about 1 minute.

  7. Add the cooked rice and toss constantly over high heat to break up any clumps and combine with the vegetables, 2–3 minutes.

  8. Add the cooked chicken and beef back to the wok and mix well.

  9. Pour in 2 tbsp dark soy sauce, black pepper, white pepper, and sesame oil, and stir-fry continuously for another 2–3 minutes to coat everything evenly.

  10. Fold in the cooked scrambled eggs and the prawns gently.

  11. Give everything a final thorough toss to heat through, remove from heat, and serve immediately.

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