Fragrant wok-fried rice with prawns, vegetables and soft scrambled egg finished with soy and fresh herbs.
Main INGREDIENTS
- Rice & Grains
Ingredients
Method
Ingredients
- 2 tablespoons vegetable oil
- 500g prawns, peeled and cleaned
- 4 spring onions, sliced
- 2 carrots, finely diced
- 90g (1 cup) Tenderstem broccoli, roughly chopped
- 2 cloves garlic, chopped
- 1 teaspoon fresh ginger, grated
- 130g (1 cup peas), optional
- 600g (3 cups) cooked jasmine or basmati rice, cold
- 4 eggs, lightly beaten
- 2–3 tablespoons soy sauce
- 1 teaspoon sesame oil, optional
- Salt and black pepper
To garnish
- Spring onions
- Fresh coriander and basil
- Micro herbs
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Method
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1Break up the cold rice and set aside.
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2Heat 1 tablespoon of oil in the Le Creuset Carbon Steel Wok. Cook the prawns for 2–3 minutes until pink, then remove from the heat.
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3Heat the remaining oil. Fry spring onions and carrots for 1–2 minutes. Add broccoli, garlic and ginger. Sauté briefly, then remove vegetables.
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4Scramble eggs in the Le Creuset Carbon Steel Wok until just set.
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5Return rice, vegetables and prawns to the wok. Toss 2-3 minutes over high heat. Add soy sauce and sesame oil. Season to taste.
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6Finish with fresh coriander and basil and serve immediately.
Use chilled, day-old rice for the best texture and fry over high heat to prevent sogginess.
