Gold Medal Shrimp Fried Rice

In Gold Medal Fried Rice, egg yolks are stirred throughout the rice, coating each grain and giving it a golden hue. It’s an unusual method that creates a slightly richer note to the rice. This recipe from Martin Yan’s Chinatown Cooking lured me in right away. It’s the signature dish of Chen Foo Ji Chinese Fried Rice Restaurant in Singapore. It took first place in the annual fried rice competition a few years ago.

I adapted it slightly, but not because the original recipe isn’t excellent. At the market, I eyeballed some fabulous spot prawns, but no crab; so, I used all shrimp, rather than half crab/half shrimp. And, because spot prawns are even more flavorful cooked with the shells on, I stir-fried them whole. They make a gorgeous presentation, and even though they are a little messy to peel and eat, I think that’s part of the fun. I also sprinkled a little soy sauce and fish sauce on top, mostly because I was in the mood — it lifted the dish for me, but you can definitely leave it out.

Gold Medal Shrimp Fried Rice

• 2 Tbs. grapeseed or vegetable oil, divided
• 3 cups cooked, day-old rice
• 4 egg yolks, lightly beaten
• 1/2 tsp. minced garlic
• 1/2 pound uncooked medium shrimp, shelled, deveined and cut into 1/2-inch pieces
• 2 green onions, sliced
• 2 Tbs. water
• 1/2 tsp. kosher salt, or more to taste
• 1/8 tsp. ground white pepper
• Soy sauce, to taste, optional
• Fish sauce, to taste, optional
• 2 tsp. tobiko caviar, optional

Heat large wok over medium-high heat until hot. Add 1 tablespoon of the oil and swirl to coat the sides. Reduce heat to low, add the rice and egg yolks, and cook. stirring continuously, until each grain of rice is coated with the yolk and golden, about 2 minutes.

Increase heat to high and push the rice up the sides of wok to expose the bottom. Add remaining tablespoon of oil. Add garlic, then shrimp; stir-fry until shrimp turns pink, about 1 to 1-1/2 minutes.

Stir the shrimp and rice together. Add green onions, water, salt and pepper. Stir-fry until heated through, another minute or two. Taste for seasoning. Add soy sauce and/or fish sauce, if desired. Garnish with tobiko.