Easiest Way to Cook Perfect BBQ Pork and Prawn Fried Rice

BBQ Pork and Prawn Fried Rice.

You can have BBQ Pork and Prawn Fried Rice using 31 ingredients and 24 steps. Here is how you cook that.

Ingredients of BBQ Pork and Prawn Fried Rice

1. It's of PORK CHAR SHUI:.
2. You need 500 g of pork neck fillet cut into 5 cm and 2 cm wide strips.
3. It's 100 g of caster sugar.
4. It's 160 ml of light soy.
5. It's 110 ml of hoi sin sauce.
6. It's 30 ml of dark soy.
7. It's 35 ml of rice cooking wine.
8. Prepare of PRAWN FRIED RICE:.
9. You need 60 g of prawn meat, roughly chopped.
10. You need 3 Tbs of vegetable oil.
11. You need 60 g of char shui, finely sliced.
12. It's 2 of eggs, beaten.
13. It's 300 g of cold cooked rice.
14. It's 4 tbs of sambal.
15. Prepare 3 tbs of fish sauce.
16. Prepare of SAMBAL:.
17. Prepare 100 g of spanish onion, finely sliced.
18. Prepare 70 g of garlic, peeled.
19. It's 40 g of galangal, peeled and finely chopped.
20. Prepare 20 g of fresh turmeric, peeled and finely chopped.
21. It's 500 ml of vegetable oil.
22. It's 50 g of dried shimp.
23. It's 5 g of dried long red chillies, deseeded and ground.
24. You need 50 g of fresh long chilies, deseeded and chopped.
25. Prepare 150 g of caster sugar.
26. You need 100 ml of fish sauce.
27. It's 50 ml of water.
28. Prepare of TO FINISH:.
29. Prepare Handful of bean sprouts.
30. You need Handful of garlic chives, cut into 5 cm batons.
31. Prepare 3 tbs of spring onions, finely sliced.

BBQ Pork and Prawn Fried Rice instructions

1. To cook the pork: Mix all marinade ingredients together.
2. Massage into the pork and transfer into a zip lock bag and seal..
3. Leave to marinate overnight or for up to 2 days..
4. Drain off excess marinade, reserving 3 Tablespoons..
5. Line a baking tray with foil and place a wire rack inside..
6. Place the pork apart on the tray and cook at 70 C for 1 hour..
7. Take the pork out and turn the oven up to 220 C.
8. Baste the pork with the reserved marinade..
9. Return the pork to the oven and cook for a further 8-12 minutes until the edges are blistered and star to blacken. Remove from oven..
10. Let cool. The burnt end bits are good for nibbling. Store in refrigerator until required..
11. To cook fried rice: Swirl the oil into hot wok and saute the prawn meat and char shui until the prawns are pink. Add egg and lightly scramble..
12. Add the rice and break up with the back of your wok scoop or stirring implement..
13. Cook for about 2 minutes, stirring continously. Add the sambal and stir throughly. Add the fish sauce and stir once more..
14. To Finish: Throw in the bean sprouts and garlic chives. Stir fry 30 more seconds. Take off the heat and serve with spring onion strewn atop..
15. To cook Sambal: Over medium heat, fry onion, garlic, galangal and turmeric separately in the oil until golden brown..
16. Remove from the oil with staining spoon and set aside to cool..
17. Add dried shrimp and dried chilies to the hot oil and fry 30 seconds. Remove from the oil with straining spoon. Set aside to cool..
18. Lastly, repeat the process with the fresh red chilies, frying until dark red. Reserve the oil for another use..
19. Into a pot, add the sugar and fish sauce and bring the pot to a simmer..
20. Add the fried ingredients.
21. Stir over a low heat for a further 30 seconds.
22. Add the water and bring to the boil..
23. Remove from the heat, cool and blend into a paste..
24. Store in an airtight container in the refrigerator for up to 1 month..