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Hoisin prawn and lup chong fried rice recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Asian-inspired prawn fried rice coated in sweet and sticky hoisin sauce.
Ingredients:
  • 2 x 250g pkts brown microwave rice
  • 18.20 gm peanut oil
  • 43.20 gm hoisin sauce
  • 175g pkt lup chong, sliced diagonally
  • 300g peeled green prawns, tails intact
  • 150g snow peas, trimmed, halved
  • 80g (1/2 cup) frozen baby peas
  • Sesame oil, to serve
  • 4 green shallots, thinly sliced, to serve
Instructions:
  • Cook the rice according to the instructions on the packet. Then, set it aside.
  • Heat half of the peanut oil in a large non-stick frying pan over medium heat. Crack 2 eggs into the pan and cook for 3-4 minutes until the whites are just set. Transfer to a plate and cover with foil to keep warm. Repeat with the rest of the oil and eggs.
  • Combine the soy and hoisin sauces in a jug and whisk until smooth.
  • 1. Heat a wok over high heat. Stir-fry the lup chong until crisp and oil has rendered, about 2-3 minutes. Transfer to a bowl, leaving oil in the pan. Add prawns to the wok and stir-fry until curled and changed color, about 3-4 minutes. Transfer to the bowl.
  • Lower the heat to medium-high. Toss in the snow peas and peas, stir-fry for 1-2 minutes until they turn bright green. Mix in the rice, prawns, and lup chong. Drizzle in the soy mixture, stir-fry for 1 minute until everything is heated through and coated in the sauce.
  • Plate the rice mixture individually and top each with a sunny-side-up fried egg. Finish with a drizzle of sesame oil and a sprinkle of shallots before serving.

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