Prawn fried rice
Ingredients
250g long-grain brown rice
150g frozen peas
100g mange tout
1½ tablespoonful rapeseed oil
1 onion, finely chopped
2 garlic cloves, crushed
Thumb-sized piece of ginger, finely grated
150g raw king prawns
3 medium eggs, beaten
2 teaspoonfuls of sesame seeds
1 tablespoonful of low-salt soy sauce
½ tablespoonful rice or white wine vinegar
4 spring onions, trimmed and sliced
Method
STEP 1
Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mange tout for one min, then drain and set aside with the rice.
STEP 2
Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for five mins, then the prawns and fry for additional two mins. Add the rice to the vegetables, give it a good, and push everything to one side of the pan. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.