Bak kwa fried rice

Bak kwa adds a tinge of sweetness while fresh prawns provide extra crunch to this homespun recipe.
By epicure
Published on Wednesday, 24 Apr 2013
Cuisine
Asian
Type of Meal
Mains
Vegetarian-friendly
No
Level of Difficulty
Intermediate
Speed
Moderate

Serves: 4
Prep Time: 40 minutes
Cook Time: 20 minutes

prawn marinade
8 medium-sized tiger prawns
pinch salt
1 tsp sugar
pinch white pepper

2 tsp rice wine
4 tbsp cooking oil
4 cloves garlic, chopped
½ cup corn kernels
2 cups rice, cooked
2 eggs, beaten
2 slices barbecued pork (bak kwa), cut into 1cm squares
½ cube chicken stock
ground rock salt, to taste
freshly ground black pepper, to taste
⅛ cup spring onions, chopped

garnish
sprigs Chinese parsley

  • Peel, devein, then cut prawns into 4 pieces per prawn. Marinate prawns in table salt, sugar, white pepper and rice wine. Set aside for half an hour.
  • Add 4 tbsp oil into wok on high heat.
  • Add garlic when oil is hot and sizzling, then immediately reduce heat to medium. Fry till garlic turns light brown.
  • Add corn kernels and marinated prawns. Stir till prawns turn pink.
  • Add rice and mix well for 1 minute, then turn to low heat.
  • Slowly add eggs, stirring rice as you add to make sure all grains are coated. Increase temperature to high heat.
  • Add bak kwa, stir, then immediately add in chicken stock, salt and black pepper and mix evenly.
  • Stir in spring onions, then remove wok from fire.
  • Serve in bowls and garnish with a sprig of Chinese parsley.