Fried Rice With Prawn Egg 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.

EGG FRIED RICE WITH PRAWNS & PEAS

Steps:

• Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
• Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.

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.

SHRIMP AND EGG FRIED RICE

Steps:

• If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
• Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
• Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
• When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
• Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

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.

SIZZLING CHILLI PRAWNS WITH EGG-FRIED RICE

Steps:

• Start by washing the rice until the water runs clear.
• Then bring to a boil with 300ml of water.
• Heat until the water is simmering gently, cover the pan and cook for 10 minutes without removing the lid.
• All the water should be absorbed and the grains separate.
• Meanwhile, trim the spring onions.
• Chop the white area and thinly slice the green stalks.
• Keep them in separate piles.
• Beat two eggs with 1/2 tablespoon of vegetable oil, a few drops of Tabasco and half the coriander leaves.
• Prepare the prawns by removing the shells and de-heading if necessary.
• Stretch out each prawn and run a sharp knife down its back, cutting two-thirds of the way through.
• Mix together the soy sauce, sherry and cornflour and marinate the prawns in the mixture for five minutes.
• Get two bowls, beating the remaining egg in one and placing the breadcrumbs in the other.
• Dip one prawn at a time in the egg and then cover with breadcrumbs, shaking off the excess.
• Arrange the prawns on a plate as you go and chill in the fridge until you are ready to start cooking.
• Cook the rice first by heating up a wok until it is very hot.
• Swirl 2 1/2 tablespoons of vegetable oil in it.
• Add the garlic and white onion and cook briefly.
• Stir in the rice, tossing to mix, then add the peas and egg mixture.
• Stir vigorously to mix it through the rice.
• Add the remaining green spring onion and coriander.
• Toss and tip into two bowls, seasoned to taste with soy sauce Wipe out the wok.
• Return to the heat and add the rest of the oil to make a deep puddle.
• Cook six prawns at a time in very hot oil for about a minute.
• When the tails turn pink, the breadcrumbs are golden and the prawns have started to butterfly, they're done.
• Drain on kitchen paper and serve the prawns on top of the rice with a drizzling of your favourite sweet chilli sauce.

RAINBOW FRIED RICE WITH PRAWNS & FRIED EGGS

Steps:

• Before cooking a stir-fry, prepare all the ingredients. Peel the papery skins off the spring onions, then trim the root ends and cut the onions into 3cm pieces along their length. Chop the pepper into small chunks, about the size of a 50p piece. Drain the sweetcorn, if using canned. Peel the garlic cloves and use a garlic crusher to crush the cloves into a paste.
• Set a wok on the hob and turn the heat to high. Measure 1 tbsp vegetable oil into the wok. Crack one of the eggs into a bowl and carefully tip it into the wok, then repeat with a second egg. Fry two eggs at a time until crisp at the edges with a runny yolk, about 3 mins. Use a fish slice to remove the eggs to a sheet of kitchen paper and cover with foil to keep warm. Heat another 1 tbsp vegetable oil in the wok and fry the remaining two eggs in the same way.
• Add the remaining 1 tbsp vegetable oil to the wok and turn the heat down to medium-high. Scatter in the chopped spring onions, pepper, sweetcorn, garlic paste, ginger paste and prawns, and fry until the vegetables have softened and the prawns are starting to turn pink, about 2-3 mins. Keep stirring with a wooden spoon to make sure everything cooks evenly.
• Tip in the pouches of rice and the soy sauce, then season with a little salt and pepper. Continue stir-frying for another 2 mins until the rice is piping hot. Divide the fried rice between four bowls, then top with the fried eggs and sesame seeds before serving.

FRIED RICE WITH EGG, PRAWNS AND VEGETABLES

Steps:

• Fry the prawns in a saucepan in a little of the olive oil until they go red.
• Add the cooked rice.
• Mix the soy sauce and the sugar and mix well.
• Add to the frying pan with
• Add the vegetables and cook for 5 minutes.
• Add the eggs mix well until cooked.
• Serve 'al dente'.