Strictly speaking, this is not ‘Fried Rice’ because it is not fried, but it looks like and tastes like Prawn Fried Rice. And it is very easy to cook as Rice Cooker cooks it. When you don’t want to cook anything on a very hot day OR when you are too tired, this dish is perfect. Place all ingredients, except Egg, in the Rice Cooker, and press button. When it is cooked, pour whisked Egg over the hot Rice. That’s how you cook this ‘Fried Rice’.

Makes

4 Servings

Ingredients

1 tablespoon Sesame Oil
1/2 Onion *cut into small pieces
1 clove Garlic *finely chopped
1 small piece Ginger *finely chopped
200g shelled Prawns *thawed if frozen
2 cups (*180ml cup) Short OR Medium Grain Rice
400ml Chicken Stock *OR 400ml Water & 2 teaspoons Asian Chicken Bouillon Powder
1/2 teaspoon Salt *alter the amount depending on the saltiness of the stock
1/4 teaspoon White Pepper
2 tablespoons Sake (Rice Wine)
1 tablespoon Soy Sauce
2 Eggs *whisked and lightly seasoned with Salt & White Pepper
2 to 3 Spring Onions *finely chopped

Method
  1. Drizzle Sesame Oil in the rice cooker’s inner pot, and scatter Onion, Garlic and Ginger.
  2. Rinse Rice, drain well, and spread over the vegetables.
  3. Season Chicken Stock with Salt & White Pepper strongly, add Sake and Soy Sauce, and pour the mixture over the Rice, but DO NOT stir. Place Prawns on top.
  4. Press the button to start cooking. When the rice is cooked, pour Eggs over the Rice, then close the lid and allow it to get steamed for 10 minutes.
  5. After 10 minutes, Egg should be cooked. Add Spring Onion, and Gently mix to combine. Add extra Salt and White Pepper if required. Serve with a refreshing salad OR soup. *Note: It’s a good idea to save some finely chopped Spring Onion and scatter it on top when you serve.