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Home > Recipes > Ching’s Happy Prawns and Pak Choy Fried rice

Ching's Happy Prawns and Pak Choy Fried rice

  • 16 - 30 Minutes
  • Medium
  • 4

The Madagascan Tiger prawns are so juicy and delicious coated in a spicy sweet marinade. They are symbolic to have at Chinese New Year because they symbolise happiness. The Cantonese word for prawns is ‘Har’ which also sounds like laughter. The reddish colour of the prawns is also a symbol of luck. The sweet cabbage gives a delicate sweetness and crunch. Our Tilda Premium USA Long Grain Rice has a clean fresh taste that’s perfect for absorbing all the delicious flavours of this dish and achieve perfect fried rice results everytime! Courtesy of Ching-He Huang MBE.




  • To Cook the Rice
  • 150-200g Tilda Premium USA Long Grain Rice
  • 300ml-350ml filtered water 
  • For the Fried Rice 
  • 1 tablespoon rapeseed oil
  • 2 cloves of garlic, peeled and finely grated  
  • 1 red chilli, deseeded and finely chopped 
  • 1 spring onion, top and tailed and finely chopped 
  • 200g Baby Pak Choy, washed, leaves separated, finely shredded 
  • 1 tablespoon Shaoxing rice wine 
  • 2 tablespoon Oyster Sauce
  • 1 tablespoon Premium Light Soy Sauce 
  • 1 teaspoon Toasted Sesame Oil
  • 1 pinch of ground white pepper 
  • 250g-300g large Madagascan Tiger Prawns
  • For the Marinade 
  • 2 cloves of garlic, peeled and finely grated 
  • 1 inch knob of fresh root ginger, peeled and finely grated 
  • 1 tablespoon Shaoxing rice wine or dry sherry 
  • 1 tablespoons Hoisin Sauce 
  • 1 tablespoon Chilli Bean Sauce 
  • 1 tablespoon Premium Dark Soy Sauce 
  • For Garnish 
  • Toasted pine nuts 
  • 1 teaspoon of your favourite Chilli Oil



  1. To cook the rice, place the washed rice in a medium pan, add the water. Bring to the boil, then turn the heat to low and place a lid on top. Cook covered on low heat for 15 minutes. Remove the lid, fluff up the rice and transfer to a tray, cool for 10-15 minutes at room temperature.

  2. Place the prawns in a glass bowl add all the ingredients of the marinade. Marinade for 10 minutes.

  3. Heat a wok over high heat, add the rapeseed oil, add the chill, spring onion and wok fry for a few seconds, then add the marinated prawns and toss cooking for 1 minute until the prawns start to turn pink. Quickly follow in with Shaoxing rice wine or dry sherry. Add the shredded Pak Choy, toss cooking for 30 seconds until wilted. Toss in the cooked rice and season with oyster sauce, Soy Sauce and toss cooking until all the ingredients are combined well. Season with toasted sesame oil and ground white pepper. Garnish with toasted pine nuts and dress with your favourite chilli oil. Serve immediately.

  4. Ching’s Tip – Work quickly to prevent from overcooking the prawns and burning rice. It’s important to have all the ingredients laid out in order of adding them so you can work quickly.