Inspiced — Recipe Manager
Recipe Tip: Fried Rice with Prawns

Recipe Tip: Fried Rice with Prawns

falstaff.com
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.

    Ingredients

    Instructions

    1. Step 1

      Heat 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.

    2. Step 2

      Put 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.

    3. Step 3

      Now 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.

    4. Step 4

      Return the egg to the pan and stir in into the rice, breaking it up into small pieces with the cooking spoon.

    5. Step 5

      Mix 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.

    6. Step 6

      Transfer to a serving bowl, garnish with coriander and mint and serve with lime wedges.

    7. Step 7

      Persian Lamb Shanks with Aubergine and Saffron Rice This recipe is a great way to celebrate the last aubergines of the year. Slow, gentle heat makes the lamb shanks soft enough to eat with a spoon, while all its delicious juices flavour the vegetables. The saffron-scented rice is the clincher!

    8. Step 8

      Fennel and Sausage Risotto Fennel and pork is a match made in heaven, as Italian cooks know – Italian sausage is often flavoured with fennel seeds. We bring those classic flavours together in this creamy risotto. Risotto

    9. Step 9

      Congee Congee is served as a breakfast dish in many Asian countries, but the combination of rice, flavourful stock, ginger and sesame makes a restorative dish for any time of day, and is particularly welcome in the colder months. Serve it with your choice of toppings – the soft-boiled egg is a must! Asian flavours

    10. Step 10

      Chicken Satay Skewers with Peanut-Coriander Sauce Julian Kutos serves up this popular Asian roadside snack with a sauce made from peanuts, ginger and coriander. Poultry
    Falstaff EN
    falstaff.com