Ingredients
Scale
- 1 1/2 cups White rice, medium grain
- 1 large egg
- 1 scallion, finely chopped, whites and greens kept seperate
- 1 tsp YumYum, you can buy it here or use MSG
- 1 tsp Chicken powder
- Pinch of white pepper
- 5 large shrimp, peeled and deveined
Instructions
- Cook the medium grain rice in your rice cooker, there’s no need to use chilled or day old rice in this recipe, fresh rice is perfect
- In a bowl, beat the egg and then add the cooked rice. Mix until the rice is evenly coated with the egg.
- Heat a tablespoon of cooking oil in a large skillet or wok over medium-high heat.
- Add the peeled and deveined shrimp to the hot pan and cook until they turn pink and opaque, about 2-3 minutes per side. Once cooked, remove the shrimp from the pan and set them aside for later use.
- In the same pan used for cooking the shrimp, add a little more oil if needed.
- Add the egg-coated rice to the pan and stir-fry for a minute to heat through.
- Add the scallion and sprinkle YumYum seasoning (or MSG), chicken powder, and white pepper over the rice. Stir-fry for another minute to evenly distribute the seasonings. Remove the seasoned rice from the pan and set aside.
- Add the prawns and continue to cook the rice until the rice is fragrant and dry
- Remove the prawns and arrange them in the bottom of a medium-sized round bowl
- Top with the fried rice
- Place a plate over the bowl and flip it so the bowl is facing down on top of the plate
- Remove the bowl to reveal the perfectly shaped rice
- Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Rice
- Method: Easy
- Cuisine: Chinese
Nutrition
- Serving Size: 1 Serving
- Calories: 287
- Sugar: 0.2 g
- Sodium: 121.5 mg
- Fat: 3.1 g
- Carbohydrates: 42.2 g
- Fiber: 0.5 g
- Protein: 21.1 g
- Cholesterol: 207 mg