Egg Fried Rice with Prawns
Serves 2
Ingredients
200g basmati rice
150g raw king prawns
150g frozen peas
1 red onion
2 eggs
1 spring onion
sesame seeds
2 tbsp teriyaki sauce
2 tbsp garlic paste or 1 garlic clove
vegetable oil
sesame oil
optionally: chili oil
Method
Rinse 200g basmati rice in a sieve under running water until the water runs clear.
Add the rice to a middle-sized saucepan, cover the rice with an index-length of water and a generous pinch of salt. Bring water to a simmer and cook the rice for 12 minutes. Rinse the rice in a sieve and set aside.
In a small saucepan bring about 400ml water to a boil. Add 150g frozen peas along with a pinch of salt and cook for 4 minutes. Rinse through a sieve and set aside.
Whilst the rice and peas are cooking, slice open the back of 150 g prawns. Bring a glug of vegetable oil along with 2 tbsp garlic paste or 1 garlic clove to medium-high heat. Add the prawns and fry for about 2 minutes from each side. They are cooked when their colour has turned orange.
Peel and finely chop 1 red onion.
Bring a large frying pan with a glug of vegetable oil to medium-high heat. Fry the onion for 2-3 minutes or until softened.
Push the onion to one side of the pan, add the rice to the free space, and drizzle with a glug of sesame oil. Fry for 3 minutes.
Push some of the rice aside to create a space, crack 2 eggs into the free space, and scramble until they are fully set but still moist.
Add the prawns, peas, 2 tbsp soy sauce, and 2 tbsp teriyaki paste. Mix carefully.
Divide the rice between two bowls and top up with chopped spring onion, sesame seeds, and chili oil if you like to add some spice to your egg-fried rice.
Enjoy!
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