For marinating prawns
200 grams prawns, cleaned, medium size
1 teaspoon soy sauce
1/2 teaspoon red chilli flakes
2 teaspoon corn starch
Egg mixture
3 eggs
1/4 teaspoon black pepper powder
1/4 teaspoon salt
For making fried rice
3 tablespoon vegetable oil (divided)
2 teaspoon minced garlic
1 teaspoon minced ginger
1/4 cup onion, finely chopped
1/4 cup carrots, chopped
1/4 cup sweet corn
1/4 cup green peas
1 teaspoon red chilli flakes
1/4 teaspoon salt
1/4 teaspoon black pepper powder
1 stock cube
1/4 teaspoon sugar
2 tablespoon soy sauce
3 cups cooked rice
2 sprigs spring onions, chopped
INSTRUCTIONS
Marinating the prawns :
In a bowl, combine the cleaned prawns, soy sauce, and red chili flakes.
Add corn starch and mix well until the prawns are coated. Let it marinate for 15 minutes.
Preparing the egg mixture:
In a separate bowl, whisk together the eggs, black pepper powder, and salt until well combined. Set aside.
Making the fried rice:
Heat a little oil in a wok or pan over medium heat.
Add the marinated prawns and cook for 3-4 minutes until they are nicely roasted. Remove the prawns from the pan and set them aside on a plate to cool.
In the same pan, add the egg mixture and scramble the eggs until they are fully cooked. Transfer the scrambled eggs to a plate and let them cool.
Add a little more oil to the pan and add minced garlic, minced ginger, and chopped onions. Sauté for a couple of minutes until they become fragrant.
Add the chopped carrots, sweet corn, and green peas to the pan. Cook for 3-4 minutes, stirring occasionally.
Sprinkle red chili flakes, black pepper powder, salt, stock cube, and a little sugar over the vegetables. Mix well, ensuring that the stock cube is fully dissolved.
Pour in the soy sauce and stir to coat the vegetables evenly.
Add the cooked rice, cooked prawns, and scrambled eggs to the pan. Mix everything together gently, ensuring the rice and other ingredients are well combined.
Finally, finish off the dish by sprinkling generous amounts of chopped spring onions on top.