Ingredients:
Long grain white rice - 175 gms
Ground nut oil - 45 ml
Water - 350 ml
Garlic clove - 1 (crushed)
Spring onions - 4 (finely chopped)
Cooked chicken - 115 gms (diced)
Cooked prawns - 115 gms (peeled)
Frozen peas - 50 gms
Egg - 1 (lightly beaten)
Lettuce - 50 gms (shredded)
Light soy sauce - 30 ml
Pinch of caster sugar
Salt and ground black pepper
Roasted cashew nuts - 1 tbsp
Method:
Long grain white rice - 175 gms
Ground nut oil - 45 ml
Water - 350 ml
Garlic clove - 1 (crushed)
Spring onions - 4 (finely chopped)
Cooked chicken - 115 gms (diced)
Cooked prawns - 115 gms (peeled)
Frozen peas - 50 gms
Egg - 1 (lightly beaten)
Lettuce - 50 gms (shredded)
Light soy sauce - 30 ml
Pinch of caster sugar
Salt and ground black pepper
Roasted cashew nuts - 1 tbsp
Method:
- Rinse the rice in two to three changes of warm water to wash away some of the starch. Drain well.
- Put the rice in a saucepan and add 1 tbsp of oil and the water. Cover and bring to the boil, stir once, the cover and simmer for 12-15 minutes, until nearly all the water has been absorbed.
- Turn off the heat and leave, covered, to stand for 10 minutes. Fluff up with a fork and leave to cool.
- Heat the remaining oil in a preheated wok or frying pan, add the garlic and spring onions and stir fry for 30 seconds.
- Add the chicken, prawns and peas and stir fry for 1-2 minutes, then add the cooked rice and stir fry for a further 2 minutes.
- Pour in the egg and stir fry until just set.
- Stir in the lettuce, soy sauce, sugar and seasoning.
- Transfer to a warmed serving bowl, sprinkle with the chopped cashew nuts and serve immediately.
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