Fried Rice with Prawns

Fried Rice with Prawns

© Stine Christiansen

Fried Rice with Prawns

Fried Rice with Prawns

© Stine Christiansen

Ingredients (Serves 2)

2
teaspoon
peanut oil
1
large egg, beaten
1
Thai chilli, cut into fine rings (or to taste)
3
cm
long piece of ginger, peeled and finely chopped
2
spring onions, finely chopped
2
garlic cloves, finely chopped
200
g
raw prawns, peeled
100
g
rice (dry weight), cooked and cooled down
20
ml
fish sauce
2
teaspoon
sugar
juice of one lime
coriander and mint leaves, and lime wedges, to serve

Preparation

  • Heat the oil in a wok or large frying pan. Pour in the egg, let it set and then lift it out with a slotted spoon so that most of the oil remains in the pan. The easiest way to do this is to hold the pan at a slight angle so that the egg floats in the oil. Set the egg aside.
  • Put the pan back on the heat. Add the chilli, ginger, spring onion and garlic and fry briefly until deliciously fragrant. Add the prawns and stir-fry until they just cooked but still a little glassy.
  • Now add the rice. Press it to the bottom of the pan with the cooking spoon, wait a moment, then stir well. Repeat continuously during frying until the rice seems dry. If it sticks, scrape it off the bottom of the pan with the wooden spoon.
  • Return the egg to the pan and stir in into the rice, breaking it up into small pieces with the cooking spoon.
  • Mix the fish sauce and sugar together in a small bowl to dissolve the sugar. Pour the mixture into the pan, stir to combine, then add the lime juice and toss well again.
  • Transfer to a serving bowl, garnish with coriander and mint and serve with lime wedges.

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