Quick Prawn Fried Rice

Name: Quick Prawn Fried Rice
Yield: Serves 4
Cuisine: China
Ingredients: 2 teaspoons salt; ½ teaspoon freshly ground black pepper; 3 tablespoons finely chopped spring onions, white part only; 2 tablespoons finely chopped spring onions; 100 g (4 oz) fresh or frozen peas; 225 g (8 oz) raw prawns; Enough long-grain white rice to fill a measuring jug to the 400-ml (14-fl oz) level; 1 tablespoonfinely chopped garlic; 2 tablespoons groundnut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

Here we have an example of how the wok is ideal for preparing quick, nutritious, tasty meals. This popular Cantonese prawn and rice dish takes but a few minutes to put on the table once the major ingredients have been assembled.

Ingredients

Enough long-grain white rice to fill a measuring jug to the 400-ml (14-fl oz) level
225 g

Asia
China
Main course
Pescatarian
Gluten-free

Method

Cook the rice according to the Steamed Rice recipe at least 2 hours in advance or the night before. Allow it to cool thoroughly and then put it in the fridge.

Peel the prawns and, if you are using large uncooked ones, cut them to remove the fine digestive cord. Wash them and pat them dry with kitchen paper. Blanch the prawns in a pan of boiling water f