IN THE POT | PRAWN FRIED RICE

I’m not a big fan of seafood but our GP recommended we get a little more fish in our diets to try and help with my joint pain. So I decided I’d check out some seafood recipes and I came across this Prawn Fried Rice on the Coles website and decided to give it a bash.

There’s a few things that I learned while making this:

1. It’s better if you make the rice the day before,

2. kecap manis sweet soy is better than soy, and

3. sweet chilli sauce added to the end product makes a wonderful addition.

It’s a fairly easy dish to make and it makes heaps (especially if you double up on the egg and use oversized buk choy like we did).

Prawn Fried Rice

350 ml Water

1 cup Coles Brand Long Grain White Rice (200g), rinsed

3 tbsp Olive Oil

2 large Coles Brand Free Range Eggs, beaten

1 medium Carrot, peeled and finely diced

2 Spring Onions, thinly sliced on an angle, white and green sections separated

430 g fresh Banana Prawns, peeled, deveined, tails removed

1 tsp Yeo’s Sesame Oil

2 tbsp Coles Brand Soy Sauce

2 small bunches Buk Choy, ends trimmed

1 Combine water, rice and a pinch of salt in a medium-sized, heavy-based saucepan. Bring to the boil and simmer, covered, over a low heat for 15-20 mins, or until water is absorbed and rice is cooked. Alternatively, you could use a rice cooker.

2. Transfer rice to a baking tray, spreading to a flat layer, and cool to room temperature. Cover and refrigerate for 1 hr, or until cold. Heat 1 tbsp of oil in a wok over medium-high heat. Season eggs with salt and pepper and add to wok, stirring with a wooden spoon for about 30 secs, or until just cooked. Remove eggs from wok and set aside on a plate.

3. Return wok to heat and add another tbsp of oil, cook carrot and spring onion whites together for 2 mins, or until carrot has softened. Move carrot mixture to the side of wok and add another tbsp of oil and prawns. Stir-fry for 1-2 mins, until prawns are just pink.

4. Add rice, then sesame oil and stir-fry for 2 mins until rice is heated through. Stir in soy sauce. Add buk choy and stir-fry for 1-2 mins until just wilted.

5. Return eggs to wok, breaking up with a spoon or spatula.

6. Divide rice between 4 serving bowls, sprinkle over spring onion greens and serve.

Source: Coles Online