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Tiger Prawn and Cabbage Fried Rice





I love to add cabbage to fried rice, as it imparts a sweet crunchiness to the dish and, when paired with wok-fried garlic, it is some kind of wonderful! You can use cooked giant tiger prawns for quicker results, but ensure you choose a good-quality variety and move fast once they are added to the wok, as you don’t want them to turn rubbery. – Ching He Huang, author of Stir Crazy










Serves 2 kcal 435 carbs 66.8g protein 23.7g fat 10g


1 tablespoon rapeseed oil, plus 1 teaspoon

2 garlic cloves, finely chopped

200g (7 oz) white cabbage leaves (keep the centre stalk for vegetable stock), leaves torn into bite-size pieces

1 tablespoon Shaohsing rice wine or dry sherry

3 tablespoons vegetable stock

350g (13/4 cups) cooked and cooled jasmine rice

(175g (1 cup) uncooked)

200g (7 oz) cooked tiger prawns

50g (1/2 cup) cooked frozen peas

1 tablespoon low-sodium light soy sauce

1 tablespoon oyster sauce large pinch of freshly ground white pepper

1 teaspoon toasted sesame oil


Heat a wok over a high heat until smoking and add 1 tablespoon rapeseed oil. Add the garlic and stir-fry for a few seconds, then add the cabbage and stir-fry for 1 minute. Season with the Shaohsing rice wine or dry sherry, then add the vegetable stock to create steam to help cook the cabbage. Cook for another minute until the cabbage has softened. (If there is any excess liquid in the wok, pour it into a small bowl and reserve to use as a seasoning later if the rice is a little dry).


Return the wok to the heat, push the cabbage to one side and add 1 teaspoon rapeseed oil. Add the jasmine rice and fry together for 1 minute, then add the tiger prawns and peas and toss until all the ingredients are thoroughly combined.


Season with the light soy sauce, oyster sauce, ground white pepper and toasted sesame oil and toss together well. Serve immediately.


This is an extract from Stir Crazy by Ching He Huang.


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