|
2 eggs
salt and pepper
3 tbsp vegetable oil
4 shallots or 1 medium onion, finely
chopped
1 tsp finely chopped fresh ginger
1 clove garlic, crushed
225g prawn (shrimp) tails, fresh or cooked
1-2 tsp chili sauce (optional)
3 spring onions (scallions), green part
only, roughly chopped
225g frozen peas
225g thickly sliced roast pork, diced
3 tbsp light soy sauce
350g long grain rice, cooked
|
|
Method :
In a bowl,
beat the eggs well, and season. Heat 1 tbsp of the oil in a large
non-stick frying pan, pour in the eggs and allow to set without stirring
for less than a minute. Roll up the pancake, cut into thin strips and
set aside. Heat the remaining vegetable oil in a large wok, add the
shallots, ginger, garlic and prawn (shrimp) tails and cook for 1-2
minutes, ensuring that the garlic doesn't burn. Add the chili sauce,
spring onions (scallions), peas, pork and soy sauce. Stir to heat
through, then add the rice. Fry the rice over a moderate heat for 6-8
minutes. Turn into a dish and decorate with the pancake.
There are
many versions of this dish throughout the East, all of which make use of
left over rice. Ingredients vary according to what is available, but
prawns (shrimp) are a popular addition.
Serves 4-6
#Ads - Get the above cooking ingredients here at discounted price
|
