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Chinese fried rice

Cooking the rice 
then 20 minutes

Serves 4
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

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