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Prawn fried rice
Prawn fried rice
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Make delicious prawn fried rice using leftover boiled rice, following Curtis Stone's authentic recipe.
Ingredients:
  • 1 tsp Sesame Oil
  • 42.00 gm Brand Soy Sauce
  • 2 small bunches buk choy, ends trimmed
  • 350ml water
  • 200g white rice
  • 54.60 gm olive oil
  • 2 large Brand Free Range Eggs, beaten
  • 1 medium carrot, peeled and finely diced
  • 2 spring onions, thinly sliced on an angle, white and green sections separated
  • 430g fresh Banana prawns, peeled, deveined, tails removed
Instructions:
  • In a heavy-based saucepan, luxuriously unite water, rice, and a pinch of salt. Allow the magical concoction to reach a gentle boil, then simmer gently with the pan covered for 15-20 mins until the water is absorbed and the rice is perfectly cooked. For added convenience, a rice cooker is also a delightful option.
  • Spread the rice on a baking tray to cool to room temperature, then refrigerate for 1 hour until cold. Heat oil in a wok over medium-high heat. Season eggs with salt and pepper, cook in the wok for about 30 seconds until just cooked, then set aside on a plate.
  • Once again, heat the wok and add more oil. Cook the carrot and spring onion whites together for 2 minutes, or until the carrot has softened. Push the carrot mixture to the side of the wok, add more oil, and then cook the prawns. Stir-fry for 1-2 minutes, until the prawns are just pink.
  • In a hot pan, toss in the rice followed by a splash of sesame oil and stir for 2 minutes until the rice is warmed. Drizzle in soy sauce, then toss in the buk choy and stir for 1-2 minutes until it just begins to wilt.
  • Add the eggs back to the wok and use a spoon or spatula to break them up.
  • Scoop cooked rice into 4 serving bowls, garnish generously with chopped spring onion greens, and present immediately to enjoy.

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