Prawn and shiitake fried rice is a delectable rice dish infused with Asian flavors. The shiitake adds “umami” to it, an indescribable taste that pleases the palette. Remove the chili if you are serving it to kids or guests. Replace it with fried garlic or serve it on the side
1 1/2 cups long-grain rice
2 tablespoons peanut oil
12 green prawns, deveined and peeled (tails intact)
1 onion, cut into wedges
5 garlic cloves, sliced
2 teaspoon finely grated ginger
150g shiitake mushrooms, thickly sliced
1 long red chili, seeded and finely chopped
4 spring onions, finely shredded
150g snow peas, trimmed, sliced
1/4 cup light soy sauce
2 tablespoons oyster sauce
Cook the rice according to packet instructions or until soft and fluffy. Spread it on a baking tray and let it cool for two to three hours.
Heat a tablespoon of oil in a wok over high heat. Stir-fry the prawns for two minutes or until they turn pink. Remove and set aside.
Place the remaining oil into the wok and heat it. Stir-fry the garlic, onions and ginger for a minute or two or until it becomes aromatic. Add the mushrooms and cook for another two to three minutes or until soft. Place the snow peas in the pan and fry it along with the mushrooms for a minute until they turn bright green and crisp.
Put the rice into the pan and heat it for a minute or two. Stir in the soy sauce and oyster sauce. Mix until well combined. Add the shrimp. Gently mix. Divide the fried rice among individual bowls. Top them with chili and spring onions before serving. Serve warm.
Image from tsuihin – TimoStudios