Emperor Fried Rice

Tested Recipe with Slight Adjustment Adapted from Choong Su Yin’s Scrumptious Rice & Porridge



3 cups cooked rice

10 pcs prawns

5 stalks asparagus (trimmed and diced)

3cm young ginger (peeled, drained and chopped)

4 pieces egg whites (add a dash of salt and whisked evenly)

1 stalk spring onion (rinsed, drained and chopped)

1 tbsp wolfberries (washed and drained)

5 pieces dried scallops


¼ tsp salt

¼ tsp sugar

A dash of ground white pepper

A dash of sesame oil

Preparation Instructions:

  1. Peel prawns, scrub with salt, then rinse and drain. Mix well with some sugar and marinate for 10 minutes.
  2. Soak dried scallops in water until soft or overnight. Tear into strips and fry till crispy. Set aside.
  3. Heat oil in wok, add prawns and fry for a while, add asparagus, a dash of salt and light soy sauce, fry prawns till cooked. Remove and set aside.
  4. Heat oil in wok again, saute chopped ginger till aromatic, pour in rice and fry till hot. Add salt and sugar (from seasonings) and fry until fragrant.
  5. Sprinkle egg whites evenly on the rice, add a pinch of ground white pepper and stir well. Blend egg whites with rice gently, fry egg whites until almost cooked.
  6. Add chopped spring onion, wolfberries, fried prawns, asparagus, fried scallops and stir evenly, finally stir in a dash of sesame oil and stir well. Serve.

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