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Prawn Egg Fried Rice
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This rice dish is substantial enough to eat as a meal on its own.
Serves : 6
Preparation time : 20 minutes
Cooking time : 15 minutes
Ingredients :
450g long grain rice
2 eggs 1/2 teaspoon salt
4 tablespoons oil
2 spring onions, chopped
1 large onion, chopped
2 cloves of garlic, chopped
120g small prawns, peeled
60g shelled peas
2 tablespoons dark soy sauce
Method :
Wash the rice thoroughly and put it in a saucepan. Add water to come 2.5cm above the top of the rice
Bring the rice to the boil, stir once, then reduce the heat. Cover and simmer until the liquid has been absorbed.
Rinse the rice in cold water and separate the grains with a fork.
Beat the eggs with a pinch of salt. Heat 1 tablespoon of the oil in a wok and cook the spring onions and the onions until soft. Pour in the egg and stir gently, until the mixture is set. Remove the egg mixture and set it aside.
Heat a further tablespoon of the oil and fry the garlic, prawns and peas for 2 minutes. Remove and set aside.
Heat the remaining oil in the wok and stir in the rice and salt. Stir-fry, to heat the rice through, then add the egg and the shrimp mixtures and the soy sauce. Serve immediately.
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