Egg Fried Rice With Prawns Peas Food

EGG FRIED RICE WITH PRAWNS AND PEAS

Steps:

• Cook the rice according to packet instructions / your own preferences. Drain and rinse under cold water until properly cold. Drain again thoroughly. (See Note 1)
• Place the oil into a large frying pan or wok and heat for 1 minute over a medium high burner. Add the rice and stir fry for 3 minutes until properly hot.
• Crack 3 eggs into a jug and mix together using a whisk or a fork. Make a well in the centre of your rice and add the beaten eggs. Leave like this for 30 seconds and then stir into the rice.
• Add the defrosted prawns and the frozen peas plus the soy sauce and sesame oil and stir everything together. Cook for 5 more minutes until the prawns are pink and slightly curled. They should be fully cooked and piping hot.
• Serve just as it is or with other Chinese-style dishes. Put more soy sauce and sesame oil on the table for people to help themselves to extra.

PRAWN FRIED RICE

Steps:

• Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice.
• Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.

THAI FRIED RICE WITH PRAWNS & PEAS

Steps:

• Heat 1 tbsp of the oil in a wok, add the onion, garlic and chilli, and cook for 2-3 mins until golden. Add the prawns and cook for 1 min. Tip in the rice and peas, and keep tossing until very hot. Add the soy and fish sauce, then stir through the chopped coriander. Keep warm while you fry the eggs.
• Heat the remaining oil in a frying pan and fry the eggs with some seasoning. Divide the fried rice mix between 4 bowls and top each with a fried egg. Serve scattered with coriander, with chilli sauce, if you like.

EGG FRIED RICE WITH PRAWNS

Steps:

• Heat the oil in a large wok or frying pan on a medium heat. Pour in the egg, tilt the pan so it forms a thin omelette and cook for about 1 min until set. Tip out onto a chopping board, roll up, then slice into ribbons. Set aside.
• Heat the curry paste with 1 tbsp water until hot, then tip in the rice, stir to break up and toss to coat.
• Add the prawns and beans, and heat through. Add the lime juice and fish sauce, then stir though the egg strips. Serve the fried rice in bowls with extra lime wedges and fish sauce. Scatter with some sliced cucumber, chilli and coriander leaves, if you like.

PRAWN FRIED RICE

Steps:

• First season the prawns with salt, white pepper and Chinese cooking wine and set it aside. Add a pinch of salt in the eggs, whisk and set it aside.
• Heat the wok/pan into medium-high heat, add 1 tbsp of oil, stir fry the prawns for few seconds and follow with the chopped garlic. Cook for another 1-2 minutes and push it one side of wok.
• Drizzle 1 tsp of oil and add the whisked eggs in. Once the egg is set in the bottom, scramble it into small pieces. Remove the prawns and egg from wok and set it aside.
• In the remaining wok, add 1 tbsp of oil add chopped onions and stir for few seconds, then add the carrots and green peas and cook for 2 minutes or until cook through.
• Next add the rice and pour the sauce over the rice and fry with high heat for 2-3 minutes or until the sauce dry out. Place the prawns and eggs back in the wok and toss well to combine everything evenly and continue stir fry for another 1 minute.
• Turn off the heat and sprinkle the chopped spring onions. Transfer to serving to serving plate and serve immediately.

CHINESE FRIED RICE WITH SHRIMP AND PEAS

Steps:

• Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
• Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.