Fried Rice with Prawns
michelle nugent
Serves 4. Prep and cook time 25mins Cook rice the day before, spread out on a tray to dry out overnight in fridge for best results.
ingredients
- 2 tablespoons vegetable oil
- 2 eggs, beaten lightly
- 600g uncooked prawns, peeled deveined, chopped coarsely
- 1 clove garlic, crushed
- 1cm piece (5g) fresh ginger, grated finely
- 4 cups cooked white calrose medium grain rice (1 1 1/2 cup uncooked)
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon shao hsing Chinese cooking wine or dry sherry
- 6 green onions, shallots sliced thinly
- 1 cup loosely packed fresh coriander leaves
- 1 fresh long red chilli, seeded, sliced thinly (optional)
directions
- 1
1. Heat half the oil in a wok, add eggs and cook, stirring, for about 1 minute or until cooked through. Remove eggs from wok;cover to keep warm.
- 2
2. Heat the remaining oil in same wok; stir fry prawns; garlic and ginger for about 2 minutes or until prawns change colour. Add the rice and combined sauces and wine; stir fry for about 2 minutes or until combined.
- 3
3. Return the egg to the wok with half of the green shallots and bean sprouts.
- 4
4.Serve topped with remaining shallots, coriander and chilli.
Source: michelle nugent
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