Prawn Fried Rice

So you’re hungry huh? And lazy too? No problem! Here is the perfect recipe for the lazy hungry types. Just few minutes of chopping and flash frying and et voilà you’re done! Then it’s all a matter of just gnawing away and you know you’re not lazy to do that! This fried rice is packed with loads of veges (the perfect excuse!) And a special ingredient that makes the overall flavor totally boombastic!

Ingredients:

Oil- 1 tbsp
Long grained rice (cooked)- 250 gms
Onion (chopped)- 2 large
Prawns (medium) 6-8
Seafood stock – 1/2 cup
Eggs (scrambled)- 2
Cabbage (par boiled, chopped)- a handful
Capsicum (chopped)- 1/2 cup
Carrots (par boiled, chopped)- 1/2 cup
Green peas (boiled)- 1/2 cup
Celery (chopped)- 1/2 cup
Spring onions (chopped)- 1/4 cup
Garlic (diced)- 3-4  cloves
Ginger (diced)- 1 tsp
Tomato sauce – 1 tbsp
Chilli sauce- 1 tbsp
Soy sauce- 1 tbsp
Salt- to taste
Pepper- to taste

METHOD

– In a wok, add oil, onions,ginger, garlic and sauté.
– Add in the prawns and lightly sauté. Remove just the prawns and keep it aside. (Tip: this helps prevent overcooking and making the prawns totally rubbery)
– Add in all the veges and sauté till the veges wilt but still have a crunch to them.
– Add in the sauces, salt and pepper
(Tip: always, always, always taste every step of the way. Adjust the sauces, salt and pepper accordingly)

– Add in the seafood stock
(Tip: this is the special ingredient I was talking about. It makes the rice so fragrant and delicious! You’re welcome!)

– Add the cooked rice, allowing the rice to soak in the saucy stock.

– Once the stock is absorbed fully, add in the egg and prawn and mix well.

– Turn of the heat and cover the wok.

– Open after a few minutes and serve hot, garnished with a few pieces of chopped spring onions and not to mention your fav chinese side dish! Enjoy!