1. Cook 3 cups of Japanese rice
(3 adults and 3 kids portion) the night before for lunch or morning for dinner
and use slightly lesser water to achieve dry effect.
2.Tenderise the peeled
prawns using some salt and corn flour and after 15 to 30 mins, wash thoroughly
under running water until water turns clear. This will give the prawns the
crunchy taste. Thereafter, season with some salt and pepper if you wish.
3.
Boil the prawns separately and leave aside.
4. Beat about 5 to 6 eggs and leave
aside.
5. In a wok with some hot oil, throw in the eggs and fry for only a few
seconds and throw in the rice. Break the rice up and fry under very high heat.
If it seems the rice looks dry, add a bit of olive oil and continue frying.
6.
Throw in some salt and pepper and the cooked prawns and spring onions and fry
for about a minute or 2 and off the fire and continue frying until you get the
right consistency.
Lastly, take a small bowl and put in the cooked prawns
inside first followed by the rice. Turn it over on the plate and what is
showing are the nicely cooked prawns on top of the rice. Happy cooking!