Friday October 3, 2025
3 minutes to read
Volker Marecek
Executive Chef
Ingredients
- 400g cooked Jasmin rice
- 320g tiger prawns (peeled and deveined)
- 360g chicken diced
- ¼ tsp salt
- ¼ tsp White pepper powder or black pepper
- 1 tsp Shao Xing Cooking wine see details in note
- 2 egg whisked
- 1 Tbsp garlic finely chopped
- ½ onion, cut into small dice (about 50 g / ½ cup)
- 1 carrot cut into small dice (about 50 g / ½ cup)
- ½ cup frozen green peas (about 50 g)
- 2 spring onions (Scallions) cut into thin slices
- 2 Tbsp Olive oil
Stir Fry Sauce
- 2 Tbsp oyster Sauce
- 2 Tbsp light soy sauce or regular soy sauce/all-purpose soy sauce
- 1 tsp Sesame oil
- ¼ tsp White pepper or black pepper
Instructions
- First season the prawns and chicken with salt, white pepper and Chinese cooking wine and set them aside. Add a pinch of salt to the eggs, whisk and set them aside.
- Heat the wok/pan on medium-high heat, add 1 tbsp of oil, stir fry the chicken first and add the prawns for a few seconds and follow with the chopped garlic. Cook for another 1-2 minutes and push it to one side of the wok.
- Drizzle 1 tsp of oil and add the whisked eggs. Once the egg is set on the bottom, scramble it into small pieces. Remove the prawns, chicken and egg from the wok and set them aside.
- In the remaining wok, add 1 tbsp of oil, add chopped onions and stir for a few seconds, then add the carrots and green peas, and cook for 2 minutes or until cooked through.
- Next, add the rice and pour the sauce over the rice and fry with high heat for 2-3 minutes or until the sauce dries out. Place the prawns, chicken and eggs back in the wok and toss well to combine everything evenly and continue stir-frying for another 1 minute.
- Turn off the heat and sprinkle the chopped spring onions. Transfer to to serving plate and serve immediately.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
