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Melt 100g of butter in a large pan or wok over medium-high heat.

Add 500g of prawns to the melted butter and cook until they turn pink and are fragrant, about 2-3 minutes. Once cooked, remove the prawns from the pan and set them aside.

To the same pan, add 1 tablespoon of minced garlic, 2 tablespoons of minced shallots, and 1 tablespoon of minced ginger. Sauté these aromatics until they become fragrant, about 1-2 minutes.

Stir in 1 tablespoon of sambal (chilli paste) and continue to cook for another minute until it is fragrant.

Add 1 cup of cooked rice to the pan and mix thoroughly with the aromatics and sambal, breaking up any clumps.

Season the rice with 1 tablespoon of light soy sauce, 1 teaspoon of white pepper, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar. Mix all the seasonings well into the rice, ensuring even distribution.

Pour in 1 cup of prawn stock and stir until it is well combined with the rice. Bring the mixture to a gentle simmer.

Return the previously cooked prawns to the pan with the rice mixture, tossing to combine.

Add 1 tablespoon of corn starch slurry to the rice, stirring constantly to thicken the sauce to your desired consistency.

Create a well in the center of the fried rice. Crack 2 eggs directly into the well. Scramble the eggs in the well until just set, then mix them into the fried rice until fully incorporated.

Garnish the finished "Heart Attack Fried Rice" generously with chopped spring onions before serving immediately.


Melt 100g of butter in a large pan or wok over medium-high heat.

Add 500g of prawns to the melted butter and cook until they turn pink and are fragrant, about 2-3 minutes. Once cooked, remove the prawns from the pan and set them aside.

To the same pan, add 1 tablespoon of minced garlic, 2 tablespoons of minced shallots, and 1 tablespoon of minced ginger. Sauté these aromatics until they become fragrant, about 1-2 minutes.

Stir in 1 tablespoon of sambal (chilli paste) and continue to cook for another minute until it is fragrant.

Add 1 cup of cooked rice to the pan and mix thoroughly with the aromatics and sambal, breaking up any clumps.

Season the rice with 1 tablespoon of light soy sauce, 1 teaspoon of white pepper, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar. Mix all the seasonings well into the rice, ensuring even distribution.

Pour in 1 cup of prawn stock and stir until it is well combined with the rice. Bring the mixture to a gentle simmer.

Return the previously cooked prawns to the pan with the rice mixture, tossing to combine.

Add 1 tablespoon of corn starch slurry to the rice, stirring constantly to thicken the sauce to your desired consistency.

Create a well in the center of the fried rice. Crack 2 eggs directly into the well. Scramble the eggs in the well until just set, then mix them into the fried rice until fully incorporated.

Garnish the finished "Heart Attack Fried Rice" generously with chopped spring onions before serving immediately.
