Cooking the rice
then 20 minutes
30 ml / 2 tbs olive oil
1 small onion, coarsely chopped
225 g / 8 oz frozen prawns. defrosted
1/2 green pepper, seeded and chopped
1/2 red pepper, seeded and chopped
450 g / 1 lb cold cooked rice
salt and freshly grounded black pepper
15 ml /1 tbs sauce
Chinese fried rice Preparation
1- In a large frying-pan heat the olive oil and saute the coarsely chopped onion for 5-6 minutes, or until brown, stirring with a wooden spoon.
2- Blot the prawns well with absorbent paper. Add them with the chopped pepper to the pan. Cook for a further 2-3 minutes. Push the prawns and chopped pepper to the outer edges of the pan.
3- Add the cooked rice to the center of the pan where the heat is greatest, season with a little salt and freshly ground black pepper and saute gently, siring continuously, for 3-4 minutes until the mixture heats through. Gradually stir the prawns and chopped pepper back into the rice.
4- In a small bowl beat the eggs with a fork. Season with salt and freshly ground black pepper to taste. Add the soy sauce to the rice mixture, then the eggs. Saute for 1 minute, or until the eggs have cooked, stirring. Correct the seasoning. Spoon the rice mixture into a heated serving dish and serve immediately.
- If you are cooking rice especially for this dish it is easiest to do this earlier in the day or the day before. Otherwise start at least 1 hour before you need to fry it. You will need about 200 g / 7 oz raw rice. Drain the cooked rice and spread it out on a cloth to cool.
photo credit goes to = www.taste.com.au