#tobikofriedrice #friedrice
In a wok, add a few tsp of lard oil and turn the fire to high heat. Once it’s hot, add 2 stalks of diced white parts of scallion and 2 cloves of chopped or minced garlic. Sauté for a few minutes until the ingredients are aromatic.
Add 2 eggs and immediately scramble the eggs inside the wok until the eggs are set and looks creamy. Then add cooked rice and use the back of big ladle to press down on the rice. This is help to flatten the rice.
When the rice is flatter, use a spatula to quickly stir and break up the rice so that they won’t stay clumpy. The heat will also assist in decluttering the rice grains, but be careful not to burn the grains at too high heat. If you are able to, toss the wok to help to break up the rice grains too.
Add 6 to 8 diced prawns and mix well with the rice. The prawns will turn reddish pink in a minute or so under high heat.
Once the rice looks to be more fluffy and your the individual grains dancing with joy inside the wok, season with a few tsp of light soya sauce (according to taste) and a dash of Sarawak or regular white pepper. Stir well to spread the soya sauce evenly.
Once you have seasoned the rice, keep tossing and stirring to get the rice as fluffy and the grains as individually separated as possible. Once you are satisfied with the texture and feel of the rice, add 3 tsp of tobiko fish roe and finely diced green scallion, finely diced. Mix well and give one final stir or toss.
To plate, spoon the rice into a bowl and flip upside down onto the serving plate. Garnish with parsley.
And it’s done! A delicious tobiko fish roe egg fried rice.
Music track “Chocolate Caviar” from Sirloin Wine album, composed and performed by Ian Low.
Download the album from iTunes at Sirloin Wine by Ian Low [ Ссылка ]
