Nasi Goreng Cina

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 2

  • 60 g prawns (peeled)60g
  • 1 egg55g

Carbs· 1

  • 55 g jasmine rice (cooked, day-old)(staple)55g

Vegetables· 3

  • 40 g choy sum (cut into lengths)40g
  • 8 g garlic (minced)8g
  • 12 g spring onion (sliced)12g

Sauces· 1

  • 8 g light soy sauce (~1.5 tsp)(staple)8g

Spices· 1

  • pinch of white pepper(staple)1g

Fats & oils· 1

  • 6 g cooking oil (~1 tsp)(staple)6g

  1. Cook the rice a night ahead, cool it and chill overnight; before frying, break up the cold clumps with your hands.

    Why? Chilled rice retrogrades and dries out into separate grains, so it fries up loose without soaking oil — the reason a good stall gets fluffy grains without drowning them in fat.

    Tip: No day-old rice? Spread fresh rice out to cool for 30 min before using.

    Next up:Heat 1 tsp oil in a hot wok, sear the prawns over high heat until pink and curled, then scoop out and set aside.

  2. 2 min · hands-free

    Heat 1 tsp oil in a hot wok, sear the prawns over high heat until pink and curled, then scoop out and set aside.

    Why? Prawns are almost fat-free, and 60 g adds about 11 g of protein; searing first and returning later keeps them sweet and stops them turning rubbery.
    01:30

    Next up:In the same wok, fry the garlic until fragrant, pour in the beaten egg and scramble to soft curds, then add the choy sum and stir-fry 1 min.

  3. In the same wok, fry the garlic until fragrant, pour in the beaten egg and scramble to soft curds, then add the choy sum and stir-fry 1 min.

    Why? Scrambling the egg in the wok's residual oil — no extra fat — lets it coat the grains for richness while adding another 6 g of protein.

    Tip: Add the stems 20 sec before the leaves so both cook evenly.

    Next up:Add the cold rice and stir-fry hard to loosen it, drizzle the soy down the wok's edge, dust with white pepper, then toss the prawns and spring onion back in.

  4. 2 min · hands-free

    Add the cold rice and stir-fry hard to loosen it, drizzle the soy down the wok's edge, dust with white pepper, then toss the prawns and spring onion back in.

    Why? Soy hitting the hot wok's edge caramelises instantly for that smoky wok-hei aroma, which comes from high heat, not more oil — that's what makes fried rice fragrant without feeling greasy.
    Watch out: Keep the heat high and keep tossing; too low and the rice weeps and turns mushy.
    02:00