Salted Egg Fried Rice
Make a delicious salted egg twist to Yang Chow Fried Rice in this easy recipe.
Ingredients
Seasoned Rice Preparation
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White rice, cooked 500 g
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Corn Oil 30 ml
Protein Preparation
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Corn Oil 15 ml
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Ginger, finely minced 10 g
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White onions, small dice 80 g
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Chicken Thigh Fillet 60 g
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Shrimp, peeled, small dice, seasoned 60 g
Knorr Golden Salted Egg Powder Preparation
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Dairy Crème Margarine 35 g
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Corn Oil 15 ml
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Curry leaves 2 g
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Green or Red Chilli, sliced thinly, diagonally 2 g
Garnish and Presentation
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Spring Onions, finely chopped 11 g
Preparation
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Seasoned Rice Preparation
- Place the rice in a medium-sized mixing bowl and sprinkle it with Knorr Rostip Chicken Seasoning Powder
- Wearing food-grade gloves, mix the rice with the seasoning powder until well-combined and there are no rice lumps
- In a hot wok, add the 30 mL oil and stir-fry the seasoned rice
- Toss the rice in the wok, making sure that it is heated through
- Transfer the cooked rice back to its bowl and set aside
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Protein Preparation
- Wipe any excess ingredients off the wok
- Add the 15 mL oil and sweat the ginger and onions
- Add the chicken and shrimp and stir-fry until cooked through
- Combine this protein mixture with the rice in the bowl
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Knorr Golden Salted Egg Powder Preparation
- Wipe all excess ingredients from the wok and add the margarine and remaining oil over medium heat
- Add the curry leaves and stir-fry until fragrant
- Add the chilies
- Add the Knorr Golden Salted Egg Powder and stir until the powder is diluted
- Add the rice with the cooked protein into the wok and toss everything together until the rice is fully-coated with the egg powder
- Taste and adjust with seasoning
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Garnish and Presentation
- Transfer to a serving platter garnished with spring onions
