Spe­cial fried rice

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Prep time: 20 mins Cook­ing time: 20 mins Serves 4 1 egg 2 tsp se­same oil 2 tbsp corn oil 200g rice, cooked and left to go cold 100g green peas 4 spring onions, finely chopped 1-2 tsp soy sauce 1 tsp oil 1 chicken breast, finely sliced 200g small prawns, cleaned and de­veined 1 red chilli, de­seeded and finely chopped

1 Whisk to­gether the egg and se­same oil. Heat the corn oil in a wok or large fry­ing pan. When it’s shim­mer­ing and al­most smok­ing, add the rice and stir-fry for 3-4 min­utes or un­til com­pletely heated through.

2 Add the peas and spring onions to the rice. Cook for 3 min­utes, sea­son well with soy sauce and freshly ground pep­per, then push to one side of the wok.

3 Pour the beaten egg mix­ture into the cen­tre of the wok and leave for about 10 sec­onds so it be­gins to set. Us­ing a spat­ula, stir the egg to break it up and then toss around with the rice.

4 In a sep­a­rate pan, add the oil and cook the chicken for 6-7 min­utes. Add the prawns and chilli. Add the rice, stir-fry for 1 minute, and serve im­me­di­ately.

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