Chef notes
I love to add cabbage to fried rice. It imparts a sweet crunchiness to the dish and, when paired with wok-fried garlic, it is some kind of wonderful!
Technique tip: Push the prawns and cabbage to one side of the wok to make space for the rice. Choose a good-quality shrimp and move fast once they are added to the wok, as you don't want them to turn rubbery.
Swap option: Use cooked chicken or scrambled egg as substitute for the shrimp.
Ingredients
- 2 tablespoon low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon finely chopped red chile
- 1 tablespoon rapeseed oil, plus 1 teaspoon
- 2 cloves garlic, finely chopped
- 8 ounces white cabbage leaves (keep the centre stalk for vegetable stock), leaves torn into bite-size pieces
- 1 tablespoon Shaohsing rice wine or dry sherry
- 3 tablespoons vegetable stock
- 2 cups cooked and cooled jasmine rice (1 cup uncooked)
- 1/2 pound cooked tiger prawns or shrimp
- 1/4 cup cooked frozen peas
- 1 tablespoon low-sodium light soy sauce
- 1 tablespoon oyster sauce
- 1 large pinch freshly ground white pepper
- 1 teaspoon toasted sesame oil
Preparation
For the chile sauce:
In a small bowl, whisk all the ingredients to combine well.
For the fried rice:
1.Heat a wok over high heat until smoking and add 1 tablespoon rapeseed oil. Add the garlic and stir-fry for a few seconds, then add the cabbage and stir-fry for 1 minute. Season with the Shaohsing rice wine then add the vegetable stock to create steam to help cook the cabbage. Cook for another minute until the cabbage has softened.
2.Push the cabbage to one side and add 1 teaspoon rapeseed oil. Add the jasmine rice and fry together for 1 minute, then add the tiger prawns and peas and toss until all the ingredients are thoroughly combined.
3.Season with the light soy sauce, oyster sauce, ground white pepper and toasted sesame oil and toss together well. Serve immediately with chile sauce on the side.
