Family Prawn Fried Rice
We hate to be sticklers, but there are a few rules we must insist upon when it comes to fried rice. No greasy takeaway, no boring bits, no rubbish store bought sauce, and it’s just got to be fresh. Luckily for you, we’ve stuck to the rule book, so all that’s left to do is whip up this lip-smacking fried rice in mere minutes, studded with big juicy prawns and finished with a squeeze of fresh lime. Heck yes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 knob
ginger
2 clove
garlic
400 g
prawns
(Contains: Crustaceans;)
2
zucchini
1
red capsicum
1 bunch
spring onions
1
lime
Not included in your delivery
6 cup
water
2 tsp
fish sauce
(Contains: Fish;)
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
vegetable oil
Utensils
Cooking Steps
To prepare the ingredients, rinse the prawns. Finely dice the zucchini and red capsicum. Finely slice and separate the white and green parts of the spring onion. Peel and crush the garlic, and peel and grate the ginger. Lastly, cut the lime into wedges.
Place the Jasmine rice into a sieve and rinse it with cold tap water until the water becomes clear. Place the rice and water in a medium saucepan. Bring the water to the boil over a high heat. Reduce the heat to medium and simmer for 10 minutes or until soft. Drain then rinse the rice and set aside.
In a small bowl combine the fish sauce, soy sauce, ginger, and garlic
Heat the vegetable oil in a large wok or frying pan over a high heat. Add the prawns and cook for 1-2 minutes or until they just turn pink. Remove from the pan and set aside. Add the zucchini, red capsicum and white parts of the spring onions. Stir fry for 2-3 minutes or until just tender. Add in the soy sauce mixture and cook, stirring for 1 minute or until fragrant. Add the rice, prawns and the green parts of the spring onions and stir to coat evenly. Squeeze in the juice of half of the lime wedges. Remove from the heat.
To serve, divide the fried rice between bowls and serve with the remaining lime wedges.
