Special Fried Rice

Laura Sharrad


  • 60 ml (¼ cup) peanut oil
  • 4 green king prawns, peeled, cleaned and roughly chopped
  • 2 eggs, lightly beaten
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped ginger
  • 150 gm Chinese-style barbecue pork char siu roughly chopped
  • 555 gm (3 cups) cooked rice
  • 1 tbsp light soy sauce
  • 1 tbsp yellow bean soy sauce
  • 1 tsp white sugar
  • 2 tsp oyster sauce
  • 1 tsp sesame oil
  • 3 green onions, cut into julienne


  1. Heat a wok until just smoking. Add 1 tbsp of peanut oil and, when hot, stirfry prawns until just cooked, then remove.
  2. Reheat the wok, add the eggs and move them around the wok gently until just set. Turn the egg out onto a plate and roughly chop with your wok spoon.
  3. Wipe the wok clean and reheat with the remaining peanut oil until just smoking. Add the garlic and ginger and stirfry until fragrant, then add the pork and cook for 1 minute. 
  4. Add rice and stirfry for another minute, then return the prawns to the wok. Add the soy sauces, sugar, oyster sauce, sesame oil and ½ tsp sea salt, and stirfry until the rice is coated with sauce. Add the egg and green onion and toss together. Transfer to a serving bowl and sprinkle with freshly ground white pepper to serve.
Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!