Prawn Fried Rice (Com Chien)
4 cups cooked rice, chilled
2 tablespoons vegetable oil
1 egg, beaten well
1 tablespoon coarsely chopped garlic
1/2 cup coarsely chopped onion
12 medium raw prawns, peeled leaving tails intact, and deveined
2 tablespoons fish sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons coarsely chopped green shallots
1. Crumble the cooked rice with your fingers to break up any big lumps. Heat a large, deep frying pan or wok over medium-high heat. Add 2 teaspoons of the oil and swirl to lightly coat the pan. Add the beaten egg and tilt the pan to make a thin egg pancake. Cook for about 1 minute or until set, then turn out on to a serving platter.
2. Add the remaining oil to the pan, along with the garlic and onion, and cook for 1-2 minutes until sizzling and fragrant. Scatter the prawns in the pan and cook for 1-2 minutes, tossing occasionally, or until they are pink. Add the rice and cook for 3-5 minutes, tossing occasionally, until shiny and heated through.
3. Roll up the egg pancake into a cylinder and cut crosswise into thin ribbons. Add the fish sauce, salt, pepper, and green shallots to the rice and toss. Add the egg ribbons and cook, tossing well, for about a minute more. Mound the fried rice on a platter and serve immediately.
If you are making the Prawn fried rice with a long-grain variety, the boiling method is best for cooking. Bring a saucepan of water (1 Litre per 110g rice) to the boil, add rice and cook until tender. Place rice in a sieve and rinse under cold, running water. Let stand for 3 minutes.