Family Favourites – Everyday Recipes (part 2) - Curried Prawn Fried Rice

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Curried Prawn Fried Rice

This one-bowl meal is best made with day-old rice or rice that has been cooked several hours earlier. Spread the rice on a tray, cover, and chill to keep rice from becoming heavy and starchy.

Curried Prawn Fried Rice

Curried Prawn Fried Rice

·         Serves 4

·         Prep Time 20 minutes

·         Cooking Time 10 minutes

Ingredient

·         1/2 cup vegetable oil

·         125 grams green beans or sugar snap peas (chicharo), trimmed and sliced

·         2 onions, chopped

·         1 tomato, chopped finely

·         2 cloves garlic, chopped

·         1 tablespoon red curry paste

·         500 grams small cooked prawns, peeled and deveined with tails left on

·         3 eggs, beaten lightly

·         4 cups cold cooked rice

·         1/2 cup cilantro leaves

·         2 tablespoons fish sauce

·         soy sauce or chili sauce, to serve

Recipe

1.    Heat oil in a wok or large frying pan over high heat. Add beans, onions, tomato, and garlic. Stir-fry for 1 to 2 minutes or until onions are tender.

2.    Add curry paste. Stir-fry for 30 seconds until fragrant. Add prawns, stirring to coat.

3.    Make a well in the center of the mixture. Pour in eggs and cook, stirring, for 1 to 2 minutes or until set.

4.    Add rice. Stir-fry for 1 to 2 minutes until heated through. Add cilantro and fish sauce; stir-fry for 1 minute. Drizzle with soy sauce or chili sauce to serve.

 
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