Its time for another post … Now that my wee lil girl is into a routine, I am starting to experiment with food again and need to get around to posting atleast once during the week! I am hoping to get better here on, so bear with me for a little while longer. I made this dish over the weekend. With the baby taking a real nice 2hr morning nap, I got to the kitchen to get cooking. Perfect for any fried rice lovers out there!
Prawn: 500 gm bag
Frozen Veggies: I went with the mixed variety of beans, carrots and corn – 1.5 cup
Onion: Medium size minced fine
Spring Onion: 2 sliced (have some to garnish)
Garlic: 4 cloves crushed
Ginger: 1/2 in crushed
Dried red chilli: 3 (for some heat!)
Soy Sauce: 1 tbsp
Sweet Chilli sauce: 1 cup
Sesame Oil: 1 tbsp
Rice: 3 cups washed and set aside
6 cups of water
Juice of 1 lemon
Eggs: 2, lightly beaten seasoned with salt and pepper
Salt & Pepper
Pestle and Mortar
First up devein the prawn – that yucky black line running through it needs to go! Next crush the garlic,ginger and red chillis in your pestle and mortar
To some heated oil, saute the onion and spring onion (saving some for garnish later). When they are nice and translucent, add the prawns. Season it with some salt and pepper. As the prawns turn pink, add the crushed garlic-ginger-chilli mixture. The aroma that comes through is magical!
I added the frozen veggies next. Then the rice, 6 cups of water and the soy and sweet chilli sauce.
Give everything a good mix, season with salt and pepper, cover and cook on low heat. The rice will soon be cooked through. I used a non-stick pan, this way the rice on the bottom did not get stuck to the pan and burn!
As the rice is cooking, pour the beaten eggs in a frying pan and cook for a couple of mins. Once the omellete is cooked, slice thinly. Add this to the rice when its cooked.
Garnish with the left over spring onions and serve hot!