Oh my gosh!, so next to jollof rice & waakye, fried rice is another favourite Ghanaian rice. It’s loved so much that it is sold as street food. Today I am sharing with you my recipe for Tiger Prawns & Egg fried rice.
This recipe is just like take out, I have shared some tips, in the Youtube video, which will enable you to get this recipe as close as possible to your favourite Chinese takeaway.
I hope you and your family enjoy this recipe.
Tiger Prawns & Egg Fried Rice
Ingredients
- 1 kg Rice
- 1 l of Boiling Water (Enough to cover)
- 1 tbsp Ghee
- 1 tbsp Aftrad Village Kitchen 10 Spice Blend
- 1 Medium Size Onion ( 50 - 100g), diced
- 1 Cup Carrots, chopped
- 1 Cup Frozen Peas
- 1 Cup Frozen Sweet Corn
- 3 Garlic Gloves, minced
- 25 kg Fresh Ginger, minced
- 2 Spring Onions, chopped
- 1 tbsp Chinese 5 Spice Blend
- 2 tbsp Oyster Sauce
- 2-4 tbsp Sesame Oil
- 5 eggs
- 1-2 Cups Uncooked Tiger Prawns
- Salt
- 1 tbsp Aftrad Village Kitchen 10 Spice Blend
Instructions
- First off cook the rice by heating up the Ghee. Add 1 Tsp of Aftrad Village Kitchen's 10 Spice Blend and fry for about a minute just to release the oils and flavour.
- Wash the rice in a colander, drain the water and add the rice to the ghee mix. Add salt to taste and mix well to incorporate. Cover and let the steam for about a minute to allow the flavours to infuse and coat the rice.
- Add just enough boiling water to cover the rice, stir well, cover and cook on medium heat till all the water is soaked up by the rice.
- Now, using parchment paper, cover the rice and add a bit of boiling water on the top of the parchment paper. Transfer the rice pot to a smaller burner and turn down the heat. Cook on a gentle heat until the rice is cooked, tender & firm to bite but not fluffy soft. Once cooked, turn off the heat, leave the pot uncovered to allow the rice to cool down.
- Now to season the prawns, add 1 Tsp of Aftrad Village Kitchen's 10 Spice Blend, 1 Tsp Chinese 5 Spice Blend, 1 Tsp of the mixed minced ginger and garlic, 1 Tbsp Oyster Sauce and 1 Tbsp Soy Sauce and mix well. Set aside to marinade for about 5 minutes.
- Steam the frozen peas and sweet corn for about 5 minutes, just until it starts to soften up.
- Heat up the wok, add insome sesame oil and then fry the prawns till it turns pink all round. Thisshould be for just about 3 minutes. Then remove from wok and set aside.
- Reheat the wok and add somemore sesame oil to fry the eggs. Whisk the eggs with a splash of water. Fry theeggs in the wok, scrambling it into big chunks. Once cooked, remove from wokand set aside.
- Reheat the wok and add some more sesame oil to sautee the onions, the rest of the garlic & ginger mince. Sautee till it just starts to soften up.
- Add in the chopped carrots and sautee for about a minute, follow with some oyster sauce, then peas and sweet corn. Sautee for about a minute and then add in some soy sauce.
- Now add in the cooled rice, add enough rice to your preference for veg/rice balance. Mix well to incorporate.
- Now add in the tiger prawns and eggs. Mix well until well incorporated and warmed through. Turn off the heat.
