Back to Basics: Quick prawn egg fried rice
Serves: 4
Ingredients
4 tbsp olive oil1 small onion, finely chopped8 mushrooms roughly chopped2 tbsp olive oil2 eggs, beatenApproximately 50g baby leaf spinach2 packs microwavable brown basmati rice, cook the rice following the instructions on the packet before using.Salt and pepper200g frozen medium sized prawns, defrosted, cut into 2 or 3 pieces depending on size4 tbsp tomato ketchup4 tbsp soy sauce
Method
Heat two tbsp of oil, then add the onion and mushroom and cook for 3-4 minutes to soften and take a little colour over a medium – high heat
Re-heat the packs of rice for 2 minutes, then crush the bags slightly, to break up the rice
Once the onions are cooked, spoon out of the wok or frying pan, then heat the next 2 tbsp of oil
Once hot pour in the beaten egg and stir very quickly, so the eggs cook and break up nicely. Cook until nice and dry.
Add the rice the cooked onions and mushrooms, and the spinach the ketchup and soy and warm through until the spinach wilts
Add cooked prawns and heat thoroughly, probably a minute or so. Season well with salt and pepper.
Spoon the egg rice into deep bowls and top with the prawns and sauce evenly and serve asap
Back to Basics: Tomato sauce and boiling an egg
Back to Basics: How to chop an onion