Egg Fried Rice With Prawns

Egg Fried Rice With Prawns

By The Weekly  , ,

May 15, 2016

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It's an easy one-dish meal for busy nights. This mouthwatering Egg Fried Rice With Prawns has vegetables and toasted sesame seeds for added crunch.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Ingredients

2 tbsps vegetable oil

3 eggs, beaten lightly

3 green onions, sliced finely

2 cloves garlic, chopped finely

1 medium carrot, cut into long thin strips

1 corn cob, kernels removed (34 cup kernels)

ยฝ cup frozen peas

ยฝ cup shredded Chinese cabbage

8 uncooked prawns, shelled, deveined

2 cups cooked long grain white rice

2 tbsps water

2 tbsps soy sauce

1 cup baby spinach leaves

ยฝ cup bean sprouts, trimmed

1 tbsp toasted sesame seeds

Directions

1Heat a wok or large frying pan over high heat. Add 1 tbsp of oil; swirl around sides of wok. Add egg; swirl until the egg begins to set. When almost cooked, slide egg onto a board. Roll up and cut into small strips. Wipe out wok.

2Heat wok over high heat. Add 2 tsps of oil; stir-fry onions and garlic until fragrant. Add carrot, corn, peas and cabbage; stir-fry for a further 1 min. Remove from the wok.

3Heat remaining 2 tsps of in wok, stir-fry prawns until just cooked through. Add rice, stir-fry until heated through. Add water, soy sauce and carrot mixture; stir until combined.

4Stir in spinach and bean sprouts. Serve topped with omelette strips and seeds.

Photo: Bauer/Brett Stevens

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