Saturday, January 15, 2011

Prawns and Egg fried rice

200 g      Basmathi rice
2             eggs
1/2 tsp    salt
4 tsp       oil
2             spring onions, chopped
1             large onion, chopped
2             cloves of garlic, chopped
120 g      peeled prawns
60 g        shelled peas

1. Wash the rice thoroughly and put it in a saucepan. Add water to come 1 inch above the top of the rice.

2. Bring the rice to the boil, stir once, then reduce the heat.
Cover and simmer the rice for 5-7 minutes, or until the liquid has been absorbed.

3. Rinse the rice in cold water and fluff up with a fork, to separate the grains.

4. Beat the eggs with a pinch of salt. Heat 1 tablespoon of the oil in a wok and cook the onions until soft, but not brown. Pour in the egg and stir gently, until the mixture is set. Remove the egg mixture and set it aside.

5. Heat a further tablespoon of the oil and fry the garlic, prawns, peas and spring onions quickly for 2 minutes. Remove from the wok and set aside.

6. Heat the remaining oil in the wok and stir in the rice and remaining salt. Stir-fry, to heat the rice through, then add the egg and the prawn mixtures and the soy sauce, stirring to blend thoroughly. Serve immediately.

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