and juicy prawns into a fragrant fried rice—no wok needed. Perfect for busy nights when you still
want bold, restaurant-quality flavor with minimal cleanup.
- Yield: 6 servings
- Total Time: ~15 minutes (Prep 5 min, Cook 10 min)
- Microwave: High power (600–700 W)
- Container: 2-quart (≈2 L) microwave-safe bowl with cover
- Cuisine: Chinese/Asian Fusion
Ingredients
- 4 cups cooked rice (day-old rice recommended)
- ¼ cup mashed fermented bean curd (fu ru)
- 1½ cups prawns, shelled and deveined
- ¼ cup finely shredded young ginger
- ¼ cup finely shredded red chilies (adjust to taste)
- ¼ cup sliced shallots
- 1 tablespoon chopped garlic
- ¼ cup cooking oil
Instructions
- Season the rice: In a large bowl, mix the cooked rice with the mashed fermented bean curd until evenly coated; set aside.
- Aromatics: Add garlic and oil to a 2-quart microwave-safe container. Microwave uncovered on High (600–700 W) for 3 minutes until fragrant.
- Prawns & veggies: Stir in the prawns, red chilies, shallots, and ginger. Cover and microwave on High for 2 minutes, or until the prawns turn pink and opaque.
- Add rice: Tip in the bean-curd rice. Break up clumps and mix thoroughly with the aromatics.
- Heat through: Microwave on High for 5 minutes, pausing once to stir if your microwave heats unevenly.
- Finish: Fluff, rest 1 minute, and serve hot.
Serving Ideas
Top with sliced scallions, a drizzle of sesame oil, or a fried egg. Pair with simple greens or miso soup for a complete meal.
Tips for the Best Results
- Rice texture: Day-old rice keeps the grains separate. If using fresh rice, spread on a tray to cool and dry for 10–15 minutes.
- Heat accuracy: Microwaves vary—if using >700 W, reduce times slightly; if <600 W, add time in 20–30 second increments.
- Protein swaps: Try diced chicken, firm tofu, or mushrooms in place of prawns.
