Hello everybody,
Here is a Chinese accompaniment which is probably one of the most popular of all…. give it a try!
Ready
- 125g (5oz) Cooked Prawns
- 150g (6oz) Peas
- 30ml (2Tbs) Oil
- 3 Spring Onions, cut into rounds
- 5 Slices Ginger, finely chopped
- 2 Eggs, lightly beaten
- 1 Batch Rice
Sauce
- 30 ml (2Tbs) Chicken Stock
- 15ml (1Tbs) Rice Wine or Dry Sherry
- 10ml (2Tsp) Light soy Sauce
- 2.5ml (half Tsp) Salt
- 2.5ml (half Tsp Sesame Oil
- Pinch of Ground Black Pepper
Set
- You will need relatively little for this one - just a wok, a mixing bowl and whisk, and away you go…
Go
- Roughly chop the prawns.
- Heat 30ml (2Tbs) oil in your wok and stir-fry the spring onion and ginger for 60 seconds.
- Reduce the heat and add the egg. Scramble lightly.
- Add the prawns and peas and heat through briefly.
- Add the rice, increase the heat and stir to separate the grains, and to break up the egg.
- Pour in the sauce and toss lightly to coat. Serve in a heated bowl.
What you should know
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