Easiest Way to Make Delicious BBQ Pork and Prawn Fried Rice

Without fail recipe ultimate BBQ Pork and Prawn Fried Rice easy, fast, practical.

Good Evening every body, at this time you get present recipe BBQ Pork and Prawn Fried Rice with 31 ingredients and 24 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 31 ingredients and 24 stages of easy cooking BBQ Pork and Prawn Fried Rice.

Ingredients for BBQ Pork and Prawn Fried Rice

1. Needed : PORK CHAR SHUI:.

2. Needed 500 g : pork neck fillet cut into 5 cm and 2 cm wide strips.

3. Needed 100 g : caster sugar.

4. Needed 160 ml : light soy.

5. Prepare 110 ml : hoi sin sauce.

6. Prepare 30 ml : dark soy.

7. Needed 35 ml : rice cooking wine.

8. Needed : PRAWN FRIED RICE:.

9. Needed 60 g : prawn meat, roughly chopped.

10. Needed 3 Tbs : vegetable oil.

11. Prepare 60 g : char shui, finely sliced.

12. Prepare 2 : eggs, beaten.

13. Needed 300 g : cold cooked rice.

14. Needed 4 tbs : sambal.

15. Prepare 3 tbs : fish sauce.

16. Needed : SAMBAL:.

17. Needed 100 g : spanish onion, finely sliced.

18. Prepare 70 g : garlic, peeled.

19. Needed 40 g : galangal, peeled and finely chopped.

20. Prepare 20 g : fresh turmeric, peeled and finely chopped.

21. Prepare 500 ml : vegetable oil.

22. Prepare 50 g : dried shimp.

23. Needed 5 g : dried long red chillies, deseeded and ground.

24. Needed 50 g : fresh long chilies, deseeded and chopped.

25. Prepare 150 g : caster sugar.

26. Needed 100 ml : fish sauce.

27. Prepare 50 ml : water.

28. Needed : TO FINISH:.

29. Prepare Handful : bean sprouts.

30. Needed Handful : garlic chives, cut into 5 cm batons.

31. Prepare 3 tbs : spring onions, finely sliced.

If all ingredients BBQ Pork and Prawn Fried Rice it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking BBQ Pork and Prawn Fried Rice

1. To cook the pork: Mix all marinade ingredients together.

2. Massage into the pork and transfer into a zip lock bag and seal..

3. Leave to marinate overnight or for up to 2 days..

4. Drain off excess marinade, reserving 3 Tablespoons..

5. Line a baking tray with foil and place a wire rack inside..

6. Place the pork apart on the tray and cook at 70 C for 1 hour..

7. Take the pork out and turn the oven up to 220 C.

8. Baste the pork with the reserved marinade..

9. Return the pork to the oven and cook for a further 8-12 minutes until the edges are blistered and star to blacken. Remove from oven..

10. Let cool. The burnt end bits are good for nibbling. Store in refrigerator until required..

11. To cook fried rice: Swirl the oil into hot wok and saute the prawn meat and char shui until the prawns are pink. Add egg and lightly scramble..

12. Add the rice and break up with the back of your wok scoop or stirring implement..

13. Cook for about 2 minutes, stirring continously. Add the sambal and stir throughly. Add the fish sauce and stir once more..

14. To Finish: Throw in the bean sprouts and garlic chives. Stir fry 30 more seconds. Take off the heat and serve with spring onion strewn atop..

15. To cook Sambal: Over medium heat, fry onion, garlic, galangal and turmeric separately in the oil until golden brown..

16. Remove from the oil with staining spoon and set aside to cool..

17. Add dried shrimp and dried chilies to the hot oil and fry 30 seconds. Remove from the oil with straining spoon. Set aside to cool..

18. Lastly, repeat the process with the fresh red chilies, frying until dark red. Reserve the oil for another use..

19. Into a pot, add the sugar and fish sauce and bring the pot to a simmer..

20. Add the fried ingredients.

21. Stir over a low heat for a further 30 seconds.

22. Add the water and bring to the boil..

23. Remove from the heat, cool and blend into a paste..

24. Store in an airtight container in the refrigerator for up to 1 month..

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