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125g cooked prawns (shrimp)
155g fresh or frozen peas
1 tbsp oil
3 spring onions (scallions), finely
chopped
1 tbsp finely chopped ginger
2 eggs, lighten beaten
1 quantity cooked rice
1 1/2 tbsp chicken stock
1 tbsp Shaoxing rice wine
2 tsp light soy sauce
1/2 tsp salt, or to taste
1/2 tsp roasted sesame oil
1/4 tsp freshly ground black pepper
Boiled or steamed Rice
200g (1 cup) white long grain rice
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Method :
Peel the
prawns, then cut in half through the back, removing the vein. Cook peas
in a pan of simmering water for 3-4 minutes for fresh or 1 minute for
frozen. Heat a wok over high heat, add the oil and heat until hot. Stir
fry the spring onions and ginger for 1 minute. Reduce the heat, add the
egg and lightly scramble. Add the prawns and peas and toss lightly to
heat through, then add the rice before the egg is set too hard. Increase
the heat and stir to separate the rice grains and break the egg into
small bits. Add the stock, rice wine, soy sauce, salt, sesame oil and
pepper, and toss lightly.
To make a
quantity of cooked rice (flour servings), place the rice in a bowl and,
using your fingers as a rake, rinse under cold running water to remove
any dust. Drain the rice in a colander.
To boil rice,
put the rice and 420ml water in a heavy based pan and bring to the boil.
Reduce the heat and simmer, covered, for 15-18 minutes, or until the
water has evaporated and craters appear on the surface.
To steam
rice, spread the rice in a steamer lined with greaseproof paper punched
with holes, damp cheesecloth or muslin. Cover and steam over simmering
water in a wok for 35-40 minutes, or until tender.
Fluff the
rice with a fork to separate the grains. Serve or use as directed.
Serves 4 - 6
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