Recipe: Appetizing BBQ Pork and Prawn Fried Rice

BBQ Pork and Prawn Fried Rice.

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