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Chunky and Spicy Prawn Fried Rice:

  • Sesame Oil 75.0 ml
  • Prawns, de-veined and peeled 1.0 kg
  • Spring onion, sliced 50.0 g
  • Garlic crushed 20.0 g
  • Green chilli, halved 40.0 g
  • Knorr Professional Chilli Garlic Sauce (4x4kg) 200.0 g
  • Knorr Professional Chicken Stock Powder (6x1kg) 40.0 g
  • Dark soy sauce 45.0 ml
  • Fish Sauce (optional) 35.0 ml
  • Rice, cooked 1.5 kg
  • Green peas, cooked 200.0 g
  • Bean sprout 100.0 g
  • Eggs, beaten 6.0 pc
  1. Chunky and Spicy Prawn Fried Rice:

    • Pour the beaten eggs into a hot, lightly greased frying pan and cook for 1-2 minutes until eggs are set.
    • Place omelet onto a chopping board, cool, roll up and slice thinly.
    • Pat prawns dry with paper towels. Heat sesame oil in a wok or open deep frying pan. Add prawns and cook until they turn pink. Set aside and keep warm.
    • Add spring onions, garlic, green chillies and stir-fry over medium heat for 1 minute. Add Knorr Professional Chilli Garlic Sauce, Knorr Professional Chicken Stock Powder, dark soy sauce, fish sauce and Knorr Professional Lime Seasoning.
    • Return the prawns to the wok with the cooked rice, green peas and bean sprouts and toss together in the sauce. Continue stir-frying until the rice and prawns are hot.
    • Carefully stir through the sliced omelet.