Recipe Tip: Fried Rice with Prawns
Top Recipe for 2 Persons. All ingredients and tips for getting it right. Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but any kind of fish or meat will work just as well – and you can let your imagination run wild with the vegetables, too.
- 2 teaspoon(s)peanut oil
- 1large egg, beaten
- 1Thai chilli, cut into fine rings (or to taste)
- 3 cmlong piece of ginger, peeled and finely chopped
- 2spring onions, finely chopped
- 2garlic cloves, finely chopped
- 200 graw prawns, peeled
- 100 grice (dry weight), cooked and cooled down
- 20 mlfish sauce
- 2 teaspoon(s)sugar
- juice of one lime
- coriander and mint leaves, and lime wedges, to serve
Step 1Heat the oil in a wok or large frying pan. Pour in the egg, let it set and then lift it out with a slotted spoon so that most of the oil remains in the pan. The easiest way to do this is to hold the pan at a slight angle so that the egg floats in the oil. Set the egg aside.
Step 2Put the pan back on the heat. Add the chilli, ginger, spring onion and garlic and fry briefly until deliciously fragrant. Add the prawns and stir-fry until they just cooked but still a little glassy.
Step 3Now add the rice. Press it to the bottom of the pan with the cooking spoon, wait a moment, then stir well. Repeat continuously during frying until the rice seems dry. If it sticks, scrape it off the bottom of the pan with the wooden spoon.
Step 4Return the egg to the pan and stir in into the rice, breaking it up into small pieces with the cooking spoon.
Step 5Mix the fish sauce and sugar together in a small bowl to dissolve the sugar. Pour the mixture into the pan, stir to combine, then add the lime juice and toss well again.
Step 6Transfer to a serving bowl, garnish with coriander and mint and serve with lime wedges.
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