Rainbow Fried Rice With Prawns Fried Eggs Recipes

EGG FRIED RICE WITH PRAWNS & PEAS

Steps:

• Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
• Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.

RAINBOW RICE (FRIED RICE)

Steps:

• Measure cold rice for each serving (cook only four or five servings at a time, to cook more repeat, keeping each batch warm in an oven and stir together all of the batches at the end and serve). Break any lumps apart in the cold rice rather than doing it while cooking.
• Measure all other ingredients separately as they will be added individually.
• Cooking Instructions:.
• Heat wok or deep skillet hot and dry.
• Add sufficient oil depending upon number of servings.
• After oil is heated add the shrimp (if using shrimp) and cook for 60 seconds (more time if cooking larger quantity).
• Push shrimp (if used) aside and add lightly beaten egg and stir gently for 30 seconds.
• Push Shrimp (if used) and egg up on wok side and add precooked rice in the center. After about 20 seconds or enough time for the rice to start to warm, then stir to remove any remaining lumps for about 60 seconds.
• Add peas and carrots stir while cooking for 15 seconds.
• Add Salt and continue stirring for 5 seconds.
• Add cut up chicken or Ham and continue stirring for about 10 seconds.
• Add Green Onion and stir for another 15 seconds ( By now egg and shrimp on the sides will have been stirred into the mixture).
• If the rice is still dry add broth or water and continue lightly stirring for another 15 seconds.
• Add Light Soy Sauce and stir for another 15 seconds.
• Add pinch of White Pepper and stir for another 15 seconds.
• Remove to warming or serving platter.

RAINBOW FRIED RICE WITH PRAWNS & FRIED EGGS

Steps:

• Before cooking a stir-fry, prepare all the ingredients. Peel the papery skins off the spring onions, then trim the root ends and cut the onions into 3cm pieces along their length. Chop the pepper into small chunks, about the size of a 50p piece. Drain the sweetcorn, if using canned. Peel the garlic cloves and use a garlic crusher to crush the cloves into a paste.
• Set a wok on the hob and turn the heat to high. Measure 1 tbsp vegetable oil into the wok. Crack one of the eggs into a bowl and carefully tip it into the wok, then repeat with a second egg. Fry two eggs at a time until crisp at the edges with a runny yolk, about 3 mins. Use a fish slice to remove the eggs to a sheet of kitchen paper and cover with foil to keep warm. Heat another 1 tbsp vegetable oil in the wok and fry the remaining two eggs in the same way.
• Add the remaining 1 tbsp vegetable oil to the wok and turn the heat down to medium-high. Scatter in the chopped spring onions, pepper, sweetcorn, garlic paste, ginger paste and prawns, and fry until the vegetables have softened and the prawns are starting to turn pink, about 2-3 mins. Keep stirring with a wooden spoon to make sure everything cooks evenly.
• Tip in the pouches of rice and the soy sauce, then season with a little salt and pepper. Continue stir-frying for another 2 mins until the rice is piping hot. Divide the fried rice between four bowls, then top with the fried eggs and sesame seeds before serving.