Fried Rice Almost the Wok Hey Way...Almost

I have the mood to fry rice after eating something that my kids 'grabbed' home for lunch one day...just simply three small tubs of fried rice cost a whopping $22 bucks...whoooooa

Of course, I tried the fried rice and ate a few spoonfuls from different boxes...they ordered grilled chicken fried rice and prawn fried rice. It was indeed delicious and it is still worth trying and eating it once awhile..

(Edited on 6 Sep 25 for a dear friend Seok)

Looking forward to add your picture of fried rice into this blog- 加油， 加油)

My humble fried rice using seaweed chicken and prawns

Being me, being their mum, I will replicate the dish as soon as I can so that I can still remember the taste, the texture, the look..and I happened to have left over rice..(use Japanese short grain rice if you can)

Let's get started..

Ingredients

3 bowls of rice (preferably overnight)

3 to 4 large eggs

1 bowl of prawns (frozen shelled prawns)

1 tsp of fish sauce

1 tbsp of japanese mayonaise (kwipi)

1 tsp of chicken powder or more to suit personal taste

1/2tsp sugar

Pepper (white)

1 bowl of chopped spring onions

Almost Wok Hey...i say almost...maybe I should change it to my nephew's partial name...Wok Hei..

Use eggs generously..

Method

1. Mix mayo into rice evenly

2.Fry the prawns till 90% cooked. (If using luncheon meat, do fry beforehand) set aside for use later.

3. Break the eggs (whole) into wok, leave the egg whites to set a little.

4. Add in some fish sauce and scramble the egg but not too cooked (because I need to take photo of the eggs, mine turned out too cooked)

5. Pour in the rice and spread it out evenly with the spatula and making sure the eggs are incorporated into the rice.

6. Continue to fry the rice and add in pepper and seasoning.

7. Add in the prawns and continue to fry. Add in half the spring onions to give in a nice flavour.

8.Test taste the rice, if not flavourful enough,add salt or chicken powder.

(*do not attempt to add soysauce, it will be soggy)

*In 2025, I came across a recipe that uses soy sauce..trick is add soy sauce when rice is almost done frying..add soy sauce at the rim of wok, as the rim of work is heated, the umami taste will add fragrance to the rice..(Seok, try it)..

9. Add in the rest of the spring onions. Enjoy and improve on it..

My takeaway after trying to fry rice this way is to..use generous amount of eggs and ingredients..you can still whip up 'Wok Hey' your style at home...

 Notes: I added in seasweed chicken, luncheon meat for a second run of fried rice, so you can simply add in anything you like but fry them first before adding into rice..suddenly thought of bak kwa..should be good too....

Notes-

1. Adding mayo works wonder on the fried rice. It gives the rice shine and rice will not clump together, this method is adapted from JOC.

2. Can add seasoning into rice as you mix mayo, here you will be able to uniformly add flavour to the rice as in a wok u may miss out some parts of the rice.

3. Eggs must not be too cooked so that all grains of rice will be coated.

4. If using 3-4 eggs, separate 1 egg yolk and add into the rice before frying, this will given the end product a good golden colour.

5. Fish sauce is a good option if not using soy sauce for umami taste.