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Fried Rice with Prawns

25 min • 2 to 4 servings •
Chef T

25 min •     2 to 4 servings•

Chef T

Bowl of shrimp and pea risotto with olive oil and pepper mill on a wooden kitchen counter.

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.

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    Chinese fried rice prawns shrimp

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