Light, full of texture and with a salty hint of the sea, this wok-fried rice with prawns is a celebration in every spoonful. Perfect for those days when you want something tasty without too much fuss.
Productos con los que prepararla
Ingredients
- 300 g cooked jasmine rice (preferably cold, from the previous day)
- 8 –10 large prawns (peeled and cleaned)
- 2 eggs (beaten)
- ½ cup peas (fresh or frozen)
- 1 small carrot (diced)
- 2 spring onions (white and green parts, chopped)
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 2 tbsp neutral vegetable oil
- Salt and pepper to taste
Instructions
- Heat the wok with one tablespoon of vegetable oil and quickly stir-fry the prawns until they change colour. Remove and set aside.
- In the same wok, add a little more oil if needed and pour in the beaten eggs. Make a light scramble, break into large pieces and set aside.
- Add more oil if necessary and stir-fry the carrot and peas until they begin to soften.
- Add the cold rice to the wok, break up any clumps with a spatula and stir well to heat through.
- Pour in the soy sauce and sesame oil, mixing well to coat every grain.
- Return the prawns, eggs and chopped spring onions to the wok. Stir-fry over high heat for another minute to combine flavours.
- Adjust seasoning with salt and pepper. Serve hot, ideally on warm plates to maintain the texture.