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Egg fried rice with prawns

By January 24, 2020 , ,

I'm happy just eating this all on its own, but it can also be used as a side dish if serving with a larger meal. I use sesame oil here as a seasoning. Sesame oil has a low heat point and can burn quite easily, so is best not used to fry with. It does add a lovely flavour to dishes but can easily overpower if you use too much.

200g cooked white rice ensure it is cool before using
1 shallot finely chopped
2 cloves garlic finely chopped
50g finely diced carrot
20g fresh ginger finely chopped
50g frozen peas
2 eggs
2 scallions finely sliced
50ml rapeseed or sunflower oil for frying
5ml sesame oil for seasoning
30ml dark soy sauce
100g cooked prawns

In a wok heat the rapeseed oil on a high heat, add the shallot, ginger, garlic and carrot and fry for 2-3 minutes, take care that the garlic doesn't burn
Add the rice and stir fry for 5 minutes to heat through thoroughly
Make a well in the middle and break in the eggs, quickly stir and then start to stir through the rice, cook again for another 2 minutes
Add the peas, prawns and soy sauce and stir through, continue cooking for a further 5 minutes
Turn off the heat and season with the sesame oil and stir through
Garnish with the scallions

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