Prawn egg-fried rice recipe

Prawn & spinach egg-fried rice

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Angela Boggiano

Serves 2 | prep 20 mins | total time 20 mins

Ingredients

150g basmati rice
4 tsp vegetable oil
2 medium eggs, beaten
2 garlic cloves, crushed
225g Taste the Difference raw jumbo frozen king prawns, defrosted and patted dry with kitchen paper
½ tsp Chinese 5 spice
1 bunch of spring onions, finely chopped
150g spinach leaves
1 tbsp light soy sauce, plus extra to serve
30g salted peanuts, chopped

Cook the rice in a pan of boiling water for 10 minutes until tender. Drain and rinse in cold water, to separate the grains.
Meanwhile heat 1 teaspoon of the vegetable oil in a wok or nonstick frying pan (about 22cm base diameter) and add half of the beaten egg, swirling around the pan to form a thin pancake- like omelette. Cook for just 1minute until set, season with salt; remove from the pan and repeat with the remaining egg. Set aside to cool.
Heat the remaining oil in the same pan and add the garlic and prawns and stir-fry over a high heat for 1 minute. Add the 5 spice and spring onions and cook for another minute.
Tip Frozen king prawns are a great midweek standby. Put them in a bowl of cold water for 10 minutes for speedy defrosting, then drain.
Add the spinach, in 2 batches, stirring until wilted down, then add the cooled rice and toss everything together well for 2 minutes, stirring all the time until the prawns are cooked and the rice is hot. Stir in the soy sauce; cook for 1 more minute.
Spoon the rice into serving bowls. Roll up the omelettes, cut into slices and serve on top of the rice; scatter the peanuts on too. Serve with extra soy sauce, if you like.

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