Prawn Fried Rice
Prawn Fried Rice

Ingredients

Method

  • 250g brown rice, cooked to pack instructions
  • 150g peas
  • 100g snowpeas
  • 1.5 tbsp oil
  • 1 onion, finely chopped
  • 2 crushed garlic cloves
  • Thumb-sized piece of ginger, grated
  • 150g king prawns, raw
  • 3 eggs, beaten
  • 2 tsp sesame seeds
  • 1 tbsp soy sauce
  • ½ tbsp white wine vinegar
  • 4 sliced spring onions
  • Boil a pan of water, and blanch the peas and snowpeas for a minute or two. Drain, and set aside with the cooked rice. Meanwhile, fry the onions in the wok with the oil for about 10 mins, or until golden. Tip in the garlic and ginger, fry for 1 minute more, and then add the blanched veggies and stir fry for 5 mins.
  • Add the prawns to the mix, and stir fry for about 2 mins. Stir in the rice, push everything to one side of the wok and pour in the beaten eggs. Stir to scramble, and once semi-set, fold everything together with the soy, vinegar, and sesame seeds. Finish with a sprinkling of spring onions, and serve.
25 mins
4 serving
This recipe pairs perfectly with the Hesketh 'Art Series' Sparkling Moscato 2020 from Limestone Coast, Australia.

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