adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Prawn, asparagus & shiitake fried rice
Prawn, asparagus & shiitake fried rice
0 Likes
Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Delicious prawn fried rice with ham, shiitake, and asparagus is a perfect way to enjoy leftover rice.
Ingredients:
  • 300g (1 1/2 cups) white rice
  • 36.40 gm peanut oil
  • 18 green prawns, peeled, deveined
  • 1 brown onion, halved, cut into thin wedges
  • 150g fresh shiitake mushrooms, stems trimmed, thickly sliced (see note)
  • 1 bunch asparagus, woody ends trimmed, cut into thirds
  • 2 eggs, lightly whisked
  • 100g sliced leg ham, coarsely chopped
  • 60ml (1/4 cup) light soy sauce
  • 48.80 gm oyster sauce
  • Ground white pepper
Instructions:
  • Prepare the rice according to package instructions. Spread it on a baking tray and refrigerate overnight to cool.
  • Heat half of the oil in a sizzling wok until shimmering. Toss in the prawns and cook for 3 minutes until they curl and turn pink. Gently scoop out the prawns onto a serving dish using a slotted spoon.
  • Stir-fry the onion in the wok until golden, about 4 minutes, then transfer to a plate. Next, stir-fry the mushroom and asparagus in the wok until the asparagus is bright green and tender-crisp, about 3 minutes, then transfer to the plate.
  • After heating the remaining oil in the wok, add the egg and gently swirl to coat the base before adding the rice. Stir constantly for 2 minutes, breaking up the egg, until the rice is heated through.
  • Combine prawns, onion, mushroom, asparagus, ham, soy sauce, and oyster sauce in a bowl. Mix well. Season with white pepper. Transfer to a serving bowl and enjoy with the stir-fry.

Similar Recipes