Fried rice with shrimp

Ingredients for 3 servings:

• 225 g prawn(s) (White Tiger), peeled and deveined
• 1 tbsp rice wine, alternatively dry sherry
• 2 tsp soy sauce, dark
• 1 tbsp soy sauce, light
• 1 pinch(s) of sugar
• 250 g long grain rice
• 3 eggs
• 1 onion(s)
• 1 bell pepper(s)
• 3 carrots
• 1 cup peas, frozen
• 3 tsp soy sauce, dark
• 2 tbsp soy sauce, light
• 1 tsp sambal oelek
• 1 piece(s) ginger, walnut-sized
• 1 chili pepper(s)
• 1 garlic clove(s)
• salt and pepper
• margarine
• Sunflower oil or rapeseed oil

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 10 minutes

Pre-cook the long-grain rice the day before using 1.5 times the amount of water, preferably in a rice cooker. About two hours before cooking, place the frozen shrimp in a bowl of lukewarm water and let it thaw for a few minutes. Drain and continue thawing in a sieve in the refrigerator. Devein the thawed shrimp, if necessary. Finely chop the peeled ginger, deseeded chili pepper, and garlic clove and mix with a teaspoon of vegetable oil. Slice the onion lengthwise into thin wedges, and dice the bell peppers and carrots. Whisk the eggs in a bowl, season with salt and pepper, and then fry in a small pan over medium heat with a little margarine to make an omelet. Remove the omelet from the pan and cut into strips. Heat a little margarine in a wok or large frying pan, fry the cooked rice over medium-high heat (level 7 of 9) for a few minutes, stirring occasionally, and then remove from the pan. Heat a little vegetable oil in a wok or large frying pan and sauté half of the ginger, chili, and garlic mixture along with the onions, carrots, and bell peppers. Season with salt and pepper, and add the peas. Once the vegetables are cooked al dente, add the fried rice. Season with dark soy sauce, light soy sauce, and sambal oelek. Finally, add the omelet to the rice and heat through. While the rice is cooking, heat the small frying pan over medium heat. Briefly fry the prawns and the remaining ginger, chili, and garlic mixture in a little vegetable oil on each side until pink and lightly browned. Add the rice wine, dark and light soy sauce, and a pinch of sugar, let the sauce reduce slightly, and then reduce the heat. Transfer the fried rice to deep plates and serve the prawns with a little of the sauce on top.