Use leftover ingredients found in the fridge to create this delicious and traditional stir-fried rice dish.
Ingredients
- 2 tablespoons peanut oil
- 3 red (Asian) eschalots, finely chopped (see Notes)
- 1 long red chilli, seeds removed, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tablespoons tomato sauce (ketchup)
- 3 tablespoons soy sauce or kecap manis (Indonesian sweet soy: see Notes)
- 1 teaspoon sambal oelek or hot chilli sauce (see Notes)
- 10 cherry tomatoes, halved
- 1 cup (80g) bean sprouts, trimmed
- 8 cooked prawns, peeled (tails intact)
- 3 cups cooked jasmine rice (from 1 cup (200g) uncooked rice), cooled
- 2 tablespoons chopped flat-leaf parsley leaves
- 1/2 iceberg lettuce, cut into 4 wedges
- 4 eggs, fried
- Fried Asian shallots (optional), to garnish (see Notes)
- Coriander sprigs (optional), to garnish
- Lemon wedges, to serve
Method
- Step 1Heat the oil in a wok or a large, deep frypan over medium-high heat. When hot, add eschalots, chilli and garlic and fry the mixture for 2 minutes until eschalots are golden.
- Step 2Reduce heat to medium, then add the sauces, sambal oelek, tomatoes and beansprouts. Toss for 2 minutes or until well combined and beansprouts start to soften.
- Step 3Add prawns and toss, then with your hands, scatter the rice over, breaking up any clumps. Stir-fry until hot and well combined, then toss in parsley.
- Step 4Divide the fried rice and lettuce wedges among 4 plates. Top each with a fried egg, garnish with fried shallots and coriander (if desired), then serve with lemon wedges.
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1609 kj
Energy
15g
Fat Total
3g
Saturated Fat
18g
Protein
1311.08mg
Sodium
5g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
Notes
Available from Asian food shops.
- Author: Jill Dupleix
- Image credit: Ian Wallace
- Publication: Taste.com.au
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