Prawn fried rice

Prawn fried rice
Pretty darn delicious for a fridge-freezer forage!

Nothing gives me greater pleasure than cooking up a quick and tasty meal made from odds and ends found in a fridge-freezer forage. Where there is leftover rice, there is always a lonely carrot or green pepper at the back of my fridge on the right side of wrong crying out to be used up and not destined for the dump!

Fried rice is THE best way of using up day-old rice. It’s quick, easy, delicious and super economical. Two bowls of leftover rice transformed into FIVE portions once I’d thrown in a bunch of veggies, some defrosted prawns and cracked in a couple of eggs. There are no rules but the seasonings below and a good glug of toasted sesame oil really dial up the yummy. Of course, omit the prawns/eggs for a vegetarian/vegan version. This recipe serves five.

Prawn fried rice

Oil, I use groundnut
2 cups of rice
1 cup of frozen prawns, defrosted
2 eggs
Half an onion, chopped
Handful of spring onions, finely sliced
1 carrot
1 green pepper
1 cup of frozen peas
2 tbsp light soy sauce
1 tsp Chinese five spice
1 tsp onion salt
1 tsp garlic granules
1 tsp Sriracha chilli sauce
1 tsp tomato puree
1 tbsp sesame oil to season

Heat a large non-stick frying pan with a few glugs of oil and fry the onions for a few minutes. Add the veggies (setting aside the spring onions) and fry off with all of the seasonings apart from the sesame oil for five minutes. Mix in the prawns or any other leftover meats you want to throw in.

Add the rice and mix well. Make space on one side of the pan to crack in the eggs. Lightly scramble the eggs and then mix into the rice. Drizzle the sesame oil and scatter the spring onions.

Vegetable fried rice
Going vegetarian/vegan? Take out the prawns/egg. Just as delicious!



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