Stir Fried Rice and Prawns

This vibrant and satisfying dish will waken your taste buds. It is ready in minutes and the great thing is there are no scary ingredients, so it is also kiddo friendly. I would happily eat this, or variations of this, every week.

Stir Fried Rice and Prawns
Serves 3 handsomely

Because of the super quick cooking time of this dish, it is best, and easiest, to prep all the ingredients as though you were demoing for a TV show before you even heat a pan.

So, start by prepping the following onto one plate…

1/2 red onion, cut into thin strips
3 large garlic cloves, crushed or finely chopped
1/2 red pepper, cubed
1/2 orange pepper, cubed
1 handful of sugar snaps, halved diagonally
1 handful of mushrooms, cut into chunks

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Then, onto a separate plate…

1 large handful of coriander/cilantro, chopped
2 spring onion, cut into thin strips
1 large chunk of fresh ginger root, grated

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Have ready and prepped by the hob…

Ground nut oil
1 tsp Chinese five spice
2 cups of cooked basmati rice
1/2 tsp hot red chilli flakes
2 eggs, broken and lightly whisked
1 tbsp dark low sodium soy sauce
1/2 tbsp fish sauce
1 tbsp rice wine vinegar
2 cups of prawns, shelled and de-veined
1 handful cashews, roughly chopped

In a large non-stick frying pan, heat 2 tbsp of ground nut oil so it is piping hot, then carefully tip in the garlic and veggies with the Chinese five spice and stir fry so they are softened, browned and still crispy. It should take no more than 5 mins. Add the prawns to heat through, then add the soy, fish sauce and vinegar. Combine and turn off the heat.

Now, you need to work quickly. In a separate large non-stick frying pan or wok, heat another 2 tbsp of ground nut oil to a high heat and add the chilli flakes. When the oil is almost smoking, chuck in the rice and stir fry for a couple of minutes. Be careful as the rice may spit in the oil and will want to stick to the bottom of the pan, so keep it moving.

Then move the rice to the edges of the pan, leaving a well in the middle. Pour the egg mixture in, leave for 10 seconds and then stir through the rice. You want to have little nodules of egg throughout the rice. Then add the veggies and prawns to the rice, stir the lot together adding the fresh ginger and coriander. Taste for seasoning, then turn off the heat and serve onto plates or large bowls. Top with the spring onion slices and chopped cashews.

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Sub the rice for noodles if you prefer, I just happened to have a bowl of rice leftover that needed using up, and use whatever veggies you have in the fridge for some variation.

We use chop sticks to eat this. Our three year old gives them a whirl too for a few mouthfuls at least before reverting to a spoon and fork. However you chose to eat this, enjoy every mouthful!

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