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20 December 2012,20:38 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Wash and shell the prawns, remove the heads leave the tail fins in place, and slice open along the back and remove the vein.
  • Heat the oil in a wok. When it is hot, put in the mushroom and bamboo shoot and stir-fry.
  • Next, add the prawns and continue stir-frying until they are done.
  • Put in the rice and continue stir-frying. Season with the sugar, soy sauce, and seasoning sauce.
  • Mix, and when everything is ready, add the spring shallot, mix once again and then remove from heat.
  • Transfer the fried rice to a bed of lettuce on a plate, garnish with coriander leaves, arranged finely sliced red spur chilli and spring shallots and serve.
  • serve hot.


  • 500 grams cooked rice
  • 100 grams bite-sized pieces of boiled bamboo shoot
  • 4 white or tiger prawns
  • 2 shiitake mushroom, soaked in water to soften
  • 2 spring shallot, cut into lengths
  • 2 tablespoons coriander leaves
  • 2 teaspoons thinly sliced red spur chilli
  • 4 spring shallots
  • 1 teaspoon sugar
  • 1 teaspoon light soy sauce
  • 4 teaspoons seasoning sauce
  • 5 tablespoons Cooking oil
  • Lettuce for garnish

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