Fried rice with prawns
My quick-dish favourite. It happens in a flash and I can eat the whole pan. Improvise and use any protein you like. Left over chicken also works.
Ingredients
- 6 large prawns unpeeled optional
- 800 grams peeled and raw prawns
- 3 Tbsp olive-oil
- 2 Tbsp ginger
- 1 Tbsp garlic
- 1 Tbsp red chilli
- 300 grams frozen veggies
- 85 grams Sweetcorn
- 1000 grams pre-cooked rice (I use brown)
- 2 large eggs
- 2 Tbsp sesame oil
- 300 grams peeled edamame beans
- 3 Tbsp soy sauce
- 3 Tbsp sweet chilli sauce
- Sea salt
- Black pepper
Instructions
- Heat olive oil in a large pan. Season whole prawns with salt and pepper. Cook until pink and just cooked. Transfer in a bowl. Season peeled prawns with salt and pepper. Cook in the same pan until pink and just cooked. Transfer to the same bowl as the whole prawns.
- Add some more oil in pan if it seems too dry and cook the ginger, garlic and chilli until fragrant. Add the veggies and sweetcorn. Stir-fry for two minutes. Add the rice and cook for 5-6 minutes until warm and fluffy.
- Push everything in the pan to one side and lower the heat to medium. Pour 1 Tbs of the sesame oil. Beat the eggs lightly and pour on the empty space in the pan. Season with salt and pepper. Cook the eggs undisturbed for 2 minutes until almost cooked. Mix together with the rest of the ingredients in the pan, breaking the egg as you go.
- Peel the edamame and add it to the pan. Add soy sauce and sweet chilli sauce. Mix everything together and taste for salt.
- Garnish with chopped coriander and spring onions and serve.