Recipe: Golden fried rice with prawns and bunashimeji mushrooms

The other day, a friend asked me on Facebook if I had a recipe for golden fried rice. It is named so because each grain of rice is gloriously coated with the "golden" egg. 

Golden fried rice with prawns and bunashimeji mushrooms

The key to making a good plate of golden fried rice is to use cooked rice that has been stored overnight in the fridge. This allows the rice grains to dry out and when the egg is added, it can cling on to the rice grains and will not make the rice soggy. Secondly, it is important to use high heat when frying the rice and to toss continuously so that the egg cooks evenly. Only add the egg to the rice once the rice has been heated through.

For my version, I also added some prawns and bunashimeji mushrooms. These are sauteed first and then set aside. This adds a nice aroma to the fried rice as some of the juices from the prawn is infused into the garlic oil. My mum actually thought I used dried shrimps to make the rice fragrant.

Deliciously fragrant, try this the next time you're hankering for fried rice. :)

Chinese golden fried rice with prawns and bunashimeji mushroom
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 11-13 minutes
Serves 2

Ingredients
1 1/2 cup cooked cold rice, left overnight in fridge
4-5 tbsp cooking oil
3 large eggs
1 1/2 - 2 tbsp light soy sauce
3-4 cloves garlic, finely chopped
8 king prawns, peeled and deveined, with tails intact
1 tsp ginger wine
2 spring onion, finely chopped
50g bunashimeji mushrooms
Salt

1. Marinate the prawns with the ginger wine. Beat the eggs with 1 tablespoon light soy sauce.

2. In a wok, heat the oil over medium high heat. Add the garlic and cook for 1 1/2 minutes until lightly browned. Add the prawns and mushrooms and cook for 1-2 minutes, until the prawns are cooked through. Remove prawns and mushrooms and set aside.

3. Add the rice, and cook for 3-4 minutes, until the rice is hot and cackling. It is important that the rice is hot so that the egg cooks upon contact with the rice and hence the rice will not end up soggy. Pour in the egg, and cook for a further 2-3 minutes, stirring continously, until the rice grains look golden and evenly coated with the egg.

4. Add the cooked prawns, mushrooms and spring onion and mix well. Taste and season with more soy sauce and salt as required. Serve immediately.

*I am submitting this to the Little Thumbs Up "Soy Beans" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Mich of Piece of Cake. You can link your soy recipes here.

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*This recipe was featured on Asian Food Channel's Facebook page on 14 October 2013.