Prawn & Veg Egg Fried Rice
I have to say growing up I never really liked rice very much. I always thought of it as rice vs pasta and pasta always won hands down but in my older age I have come to appreciate rice and all of the culinary possibilities it brings. I have also never understood why people said it was so hard to make rice properly. Even if you just follow the instructions you'll make a fairly decent rice. This recipe is super simple and you can really make the most of whatever you've got at home. To make it you will need:
- Basmati rice
- Prawns
- Frozen or fresh peas
- Broccoli
- Spring onion
- Ginger
- Garlic
- Tinned sweetcorn
- Soy sauce
- Eggs
- Sunflower oil
Start by making your rice. I find that I use a cup and I don't mean american measurements, I mean whatever mug or cup I pluck out of the cupboard, of rice. I add it to a little oil in a medium hot pan and let it get coated for a couple minutes while the kettle boils. Then add two cups of the cup you used to measure your rice in of water, with an added chicken or vegetable stock cube. Then lower the heat and put a lid on and keep checking back. The water should be fully absorbed and the rice will be nice and fluffy. This might take 10-15 minutes. If you are using peas, add them in whilst the rice is cooking. IDEALLY you would leave the rice to get cold and use the next day.In the same pan you used for the rice or a frying pan or a wok, heat up some oil, add your rice and I like to pat it all down so it forms a one level in the pan and it'll get nice and crunchy on one side, then mix it all up again, adding in a heaped teaspoon of finely chopped or pureed garlic and ginger, cook that through and then add your broccoli. If you are adding tenderstem them add in raw and it'll cook, if you are using frozen, boil them first, not so they're mushy just so they're no longer frozen. Add that in and keep stirring so everything is getting nice and crispy. Add your prawns as they should only need a few minutes. Making a well in the centre add your eggs. I add about 3 but it really depends how much rice you're working with. Cook your eggs about 50% whilst they're in the middle, stirring occasionally, then stir through the rice. When the rice is nice and coated and the egg is cooked, stir through some tinned sweetcorn and some finely cut spring onions. I also like to add some soy sauce. I then leave it to get room temperature and then eat it. I know that sounds weird but it tastes so much better a little cooler. This makes GREAT leftovers so I would advise making enough for lunch the next day.