Version 1: Ingredients
- 8 large shrimp, shelled and deveined
- 1 tsp sugar
- 1/2 tsp baking soda
- Water, enough to cover prawns
- 1 cup ice cubes
- Canola or vegetable oil
- 5 eggs
Directions
- Prepare the shrimp. In a bowl, mix sugar and baking powder into water. Add shrimp and ice cubes to bowl, and refrigerate for 30 minutes.
- Remove and prepare shrimp (drain, rinse, devein).
- Heat oil in a pan. Pan fry shrimp over medium heat., cooking on each side for 1-2 minutes until nearly done. Remove from pan, and set aside.
- Fry the rice. In the same pan, add oil to coat surface.
- Add eggs into the pan. Break the yolks, and stir.
- Add rice and stir. Ensure that your rice remains separated, and does not clump. Continue to stir, ensuring rice is evenly coated with egg.
- Add chicken stock powder and salt, and mix well.
- Add soy sauce. Continue to fry until no liquid remains.
- Add spring onion and pepper to taste. Add shrimp, and toss for 15 seconds to reheat. Serve immediately.
Note
- via Asian Food Network
Version 2: Rice Ingredients (In development)
- 2 cups white rice, day old dried out in fridge uncovered; uncooked measurement, recommend long grain rice
- (I think this means 6 cups of cooked rice. Currently attempting to find the right balance with the seasoning)
- 4 scallions, chopped, whites and greens separated
- (I never have full scallions and have replaced the whites with very finely chopped white onion in similar amounts)
- 4 eggs, large
- 1 tsp kosher salt
- 1 tsp sugar
- 1/2 tsp white pepper
- (I attempted to replace this with black pepper, which was less unctuous, but also didn’t realize I was not using the right ratio of cooked rice to seasoning. Need to retest with the proper adjustments)
- 1/4 tsp msg, optional
- 1 tsp chicken bouillon powder
- 4 tbsp neutral oil, (avocado/soybean/canola)
Shrimp Marinade
- 1/2 lb shrimp, large
- 1 tsp neutral oil
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- (I alternately tried this with black pepper, but did not reduce the seasoning for my less than 1/2 lb. of shrimp. Still need to test with either the proper amount of shrimp or by lowering the amount of spices in the marinade to match it.)
- 1/8 tsp baking soda
Directions
- Clean and devein shrimp and marinate with salt, pepper, baking soda, and oil for 15 minutes.
- In a wok or pan over high heat, add 1 tbsp of oil and cook the shrimp for 2 minutes, or until just cooked through and remove.
- In the same pan over medium high heat, heat 3 tbsp of oil and fry scallion whites/finely diced onion for 15 seconds.
- Immediately add 4 large eggs and scramble, combining with the scallion whites. Cook for 45 seconds or until the eggs are about 75% cooked through (soft and slightly runny).
- Turn the heat to high and add the day old white rice. Mix to incorporate the eggs, scallion and rice and continue cooking until the rice is dry and separated, about 2-3 minutes.
- Add salt, sugar, white pepper, msg, and chicken bouillon powder, then mix thoroughly into the rice until incorporated. Taste and adjust for seasoning.
- Add back the cooked shrimp and scallion greens, toss and cook for another minute, and serve.
Scaled down amounts:
Rice:
- 1 1/2 cups cooked rice
- 1 scallion
- 1 egg
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/8 tsp white pepper
- 1/16 tsp msg
- 1/4 tsp chicken bouillon powder
- (If I make a shaker of this, per single serving – meaning 1 egg to 1.5 cups rice – the seasoning powder would come out to just under a teaspoon.)
- 1 tbsp oil
Shrimp:
- 1/8 lb shrimp
- 1/4 tsp oil
- 1/8 tsp salt
- 1/16 tsp white pepper
- 1/8 tsp baking soda