Prawn & Silken Bean Curd Fried Rice

March 4, 2020

A beautifully satisfying dish, big on flavour with a deliciously sweet and spicy dressing/ sauce that lets you control the heat.


Assemble, slice, juice, chop and prepare each ingredient before you start as the cooking time is fast, but the effort in preparation makes for a superior dish.

Make sure that you steam the rice a day in advance, simply cook, cool, cover in cling wrap and store in fridge until ready to use.

For less chilli heat reduce the number of red chillies to your taste or serve without extra dressing on the side.


1 cup Jasmine rice - cooked the day before

200 g large peeled green prawns

150 g semi firm silken bean curd

300 g fresh shitake mushrooms

4 tbsp plant based Nuttelex

2-4 shallots

2 beaten eggs

2 stems spring onions

1/2 bunch Chinese broccoli

1 inch finger of ginger

The Dressing

1/3 cup fish sauce

4 baby red chillies (with seeds)

1-2 limes

1 stem spring onion

2 tsp honey rock sugar melted with small amount of water



1Melt the honey rock sugar in 1/3 cup of water & allow to cool down.

2Slice the baby red chillies & keep the seeds.

3Slice the spring onion & keep to one side.

4Juice the limes.

5In a small bowl mix the fish sauce, lime juice & red chillies.

6Add a small amount of the rock sugar syrup to taste.

7Stir in the spring onions just before serving.

Stir Fried Rice

1Crumble the cooked rice with your hands into a bowl & keep to one side.

2Wash and spin the broccoli & roughly chop. Keep separate.

3Remove the roots of the spring onions & slice thinly. Keep for garnish.

4Cut along the back of the prawns & remove the veins.

5Beat the eggs together and keep to one side.

6Peel and finely slice the shallots. Keep separate.

7Cut the silken bean curd into triangles & keep to one side.

8Peel the ginger and cut into very fine strips (Julienne).

9Remove the stalk of the shitake mushrooms, wipe the mushrooms with a paper towel and cut into wedges.

Stir Fry

1Make sure that the wok is hot.

2Melt 2 tablespoons of Nuttelex in the wok.

3Add the beaten eggs gradually turning the wok so that the egg covers it like an omelette.

4Then, flip the omelette & lightly cook on the other side.

5Slide the omelette onto a chopping board & allow to cool before slicing.

6Next, add 2 tablespoons of Nuttelex to the wok and once melted toss in the shitake mushrooms.

7Add the ginger and gentle shake wok, so nothing burns.

8Add the shallots & continue to toss making sure that the wok maintains its heat.

9Add the rice & stir to keep the grains separate. Cook for 2- 3 mins.

10Add the prawns & Chinese broccoli. Stir fry until lightly cooked.

11Add the sliced omelette, bean curd & small amount of the dressing. Toss and serve into individual bowls then garnish with the spring onions.