Find inspiration in the flavours of Chinese cuisine with this spectacular version of prawn fried rice.
Ingredients
- 1 1/2 cups (200g) white long-grain rice
- 2 tablespoons peanut oil
- 12 green prawns, peeled (tails intact), deveined
- 1 onion, cut into wedges
- 2 garlic cloves, sliced
- 2 teaspoons finely grated ginger
- 150g shiitake mushrooms, thickly sliced
- 1 long red chilli, seeds removed, finely shredded
- 4 spring onions, finely shredded
- 150g snow peas, trimmed, sliced
- 1/4 cup (60ml) light soy sauce
- 2 tablespoons oyster sauce
Method
- Step 1Cook the rice according to the packet instructions. Drain and refresh, then spread on a baking tray. Chill, uncovered, for 2-3 hours.
- Step 2Heat 1 tablespoon oil in a wok over high heat. Add the prawns and stir-fry until just cooked. Remove and set aside.
- Step 3Add remaining 1 tablespoon oil to the wok, then add the onion, garlic, ginger and mushrooms, and stir-fry for 2-3 minutes until mushrooms are tender. Add the snow peas and stir-fry for a further 1 minute. Return the prawns to the wok with the cooked rice and cook for 1-2 minutes to heat through. Stir in the soy sauce and oyster sauce.
- Step 4Divide among serving bowls and garnish with chilli and spring onions.
- Low kilojoule
- Low sugar
Nutrition
1941 kj
Energy
11g
Fat Total
2g
Saturated Fat
3g
Fibre
22g
Protein
64mg
Cholesterol
1745.7mg
Sodium
5g
Carbs (sugar)
65g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: delicious.
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