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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a recipe from Donna Hay. When I can get it I also like to add barbecued pork, or even Chinese sausage which is available from most supermarkets. It's a meal in itself. Ingredients:
2 cups long-grain rice (cooked by absorption method) |
2 tablespoons peanut oil |
2 eggs, beaten |
1 tablespoon finely chopped ginger |
3 small chopped red chilies |
4 sliced green onions (scallions) |
2 tablespoons chopped garlic chives |
500 g small shrimp (i used the frozen ones you get at asian supermarkets) |
2 tablespoons soy sauce |
Directions:
1. Cook the rice via absorption method and allow to cool slightly and separate grains with a fork (the rice could be made in advance or the day before).
2. Heat peanut oil in a wok or deep frying pan over high heat and add the beaten eggs and swirl around wok until cooked, breaking the egg up as you go.
3. Add the rice, ginger, chillies, green onions, garlic chives and prawns and cook for 5 minutes or so.
4. Sprinkle with soy sauce.
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