Easiest Way to Make Perfect BBQ Pork and Prawn Fried Rice

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The ingredients needed to make BBQ Pork and Prawn Fried Rice:

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

Steps to make BBQ Pork and Prawn Fried Rice:

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.

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