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Recipe details are AI-generated from the video and may contain errors — for reference only.
Curl your fingers into a claw shape while holding ingredients to protect fingertips from the knife.
Slice 1 zucchini longitudinally into strips, then dice into small uniform cubes.
Watch out
Hold the zucchini firmly on the flat side to prevent slippage and avoid cutting your fingers.
Slice 150g char siu pork into thick slices, then cut into small cubes similar in size to the diced zucchini.
Watch out
Char siu is sticky and slippery due to honey glaze
press firmly while cutting to prevent the knife from slipping
Bring water to a boil in the wok, add 0.5 tsp salt and 0.5 tsp sugar. Add 1 diced zucchini and blanch on high heat for about 30 seconds until bright green, then scoop out and drain.
local_fire_departmentHigh heat, approx. 30 secondsWatch out
Do not over-blanch
remove as soon as the zucchini turns bright green to retain its crisp texture
Place 12 prawns in a strainer spoon and submerge into the boiling water for about 20 seconds until lightly pink, then drain and wash the wok clean.
local_fire_departmentHigh heat, approx. 20 secondsWatch out
Blanch prawns until just partially cooked
overcooking will shrink them and make them rubbery
The wok is extremely hot when glowing red; keep a safe distance to avoid steam and burn injuries.
Heat the washed clean wok until smoking hot, add 1 tbsp cooking oil and pan-fry 12 prawns lightly. Add 15g chopped scallions and stir-fry until fragrant, then transfer out.
local_fire_departmentMedium-high heat, approx. 40 secondsWatch out
Stir-fry scallions quickly after adding to prevent them from burning and tasting bitter.
Add another 1 tbsp cooking oil into the wok, heat on high, and pour in 4 beaten egg yolks.
local_fire_departmentHigh heat, approx. 10 secondsWatch out
Egg yolks bubble and cook extremely fast
do not wait for them to solidify before adding rice
Immediately add 600g cooked white rice while yolks are semi-liquid. Gently press clumps with the back of the spatula to loosen, stir-frying on high heat for 40 seconds until rice grains are separate, fluffy, and evenly coated in golden egg yolk.
local_fire_departmentHigh heat, approx. 40 secondsWatch out
Press rice clumps gently with the flat back of the spatula
do not chop rice or starch will release and make it sticky
Evenly sprinkle 0.5 tsp salt and 0.5 tsp sugar into the rice, stir-frying rapidly over high heat for 30 seconds until seasonings are fully combined.
local_fire_departmentHigh heat, approx. 30 secondsWatch out
Sprinkle seasonings evenly over the surface
dumping in one spot will cause uneven flavor
Add 1 blanched and drained diced zucchini, tossing rapidly to combine.
local_fire_departmentHigh heat, approx. 10 secondsWatch out
Ensure zucchini is thoroughly drained
adding excess water will make the fried rice soggy
Add 150g diced char siu pork, stir-frying on high heat for 10 seconds to release its savory aroma.
local_fire_departmentHigh heat, approx. 10 secondsWatch out
Keep ingredients moving continuously so the sweet glaze on char siu doesn't burn on the wok.
Add the pre-fried 12 prawns and remaining 15g scallions back into the wok, stir-frying on high heat for 30 seconds.
local_fire_departmentHigh heat, approx. 30 secondsWatch out
Toss prawns quickly to heat through
cooking too long at this stage will toughen the seafood
Drizzle 1 tbsp Maggi seasoning sauce along the scorching hot inner edge of the wok to create sizzle and vapor, tossing rapidly so the wok hei aroma infuses the rice.
local_fire_departmentHigh heat, approx. 20 secondsWatch out
Always drizzle sauce along the hot wok wall to sear it
pouring directly onto rice makes it soggy and unevenly salted
Add 1 tbsp oyster sauce. Spread the rice across the warm wok surface and stir-fry continuously for about 90 seconds until the rice is completely dry, fluffy, slightly toasted, and intensely fragrant, then turn off the heat.
local_fire_departmentHigh heat, approx. 90 secondsWatch out
Keep tossing and spreading the rice after adding oyster sauce so thick sauce doesn't settle and burn.
Use oven mitts or a thick towel when handling the heavy hot wok handle to prevent burns.
Transfer the fried rice onto a flat serving plate, forming a neat mound, and arrange the prawns on top to serve hot.
Watch out
The wok and fried rice are extremely hot
be careful of hot steam when spooning onto the plate
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