A pretty simple combo that just works to bring to life a tasty fried rice that's done in one pan and ready in a flash.
- 60 ml (¼ cup) vegetable oil, plus extra if necessary
- 3 spring onions, thinly sliced
- 2 garlic cloves, minced
- 12 large prawns, peeled, cleaned and butterflied (about 400 g prawn meat)
- 2 cobs corn, kernels stripped
- 3 eggs
- 4 cups chilled, day-old cooked jasmine rice
- salt and white pepper, to season
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a large frying pan over medium heat and add the vegetable oil. Add the spring onions (reserve a few green tops for later) and cook for 1-2 minutes or until softened. Add the garlic and stir until fragrant. Add the prawns and cook for about 2 minutes or until not quite cooked through. Add the corn kernels and cook for 1–2 minutes or until the kernels brighten. Remove the prawns, garlic and corn from the frying pan.
- Add a little extra oil to the pan and add the eggs. Mix the eggs vigorously until cooked through and starting to break into small pieces. Add the rice and stir to combine (use a spatula to press the rice into the pan to help fry it), then return the prawn and corn mixture and stir to combine. Season well with salt and pepper. Stir through the reserved spring onion tops and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.