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Ginger and Prawn Fried Rice
Method
- Heat 2 tbsp. oil in a wok and saute ginger for 20 seconds.
- Add prawns and saut� for 2 mins.
- Add egg and stir vigorously to scramble. Remove from wok.
- Heat 1 tbsp of oil in the wok and add the red chilli paste, soya sauce and salt.
- Stir in the rice and saut� for a minute.
- Add the prawn, egg mixture and the spring onion leaves.
- Saute for 30 seconds.
Ingredients:
4 cups - cooked rice, refrigerated for 2-3 hours (For best results, overnight)
2 tbsp - ginger, grated
2 - whisked eggs
1 cup - prawns (shrimps), shelled and cleaned
� cup - spring onion leaves
1 tsp - red chilli paste (optional)
1 tbsp - soya sauce (optional)
3 tbsp - oil
salt to taste
4 cups - cooked rice, refrigerated for 2-3 hours (For best results, overnight)
2 tbsp - ginger, grated
2 - whisked eggs
1 cup - prawns (shrimps), shelled and cleaned
� cup - spring onion leaves
1 tsp - red chilli paste (optional)
1 tbsp - soya sauce (optional)
3 tbsp - oil
salt to taste
RECIPES BY REHANA KHAMBATY
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