Quick and easy meal for all to enjoy. When I was young, fried rice was an almost everyday affair. Being slightly picky (young and naive at the time) with my food, Grandma would whip up a fried rice in minutes. Beautiful thing about fried rice is that you can substitute prawns with virtually anything in your pantry; vegetables, beef, chicken or even plain.
Serves 4
225g Raw Prawns
3 tablespoons Vegetable oil
4 cloves Garlic (finely or roughly chopped)
1 small Onion (sliced)
3 teaspoons of Chilli jam
450g Cooked Jasmine rice (preferably left overnight to cool. Freshly cooked rice will make the end result very moist similar to a dry risotto)
1 tablespoon Light Soy sauce
1/2 teaspoon Sugar
2 Schallots, finely sliced
1 lime (to garnish before serving)
Peel and devein prawns. You may choose to cut each prawn along the back so it opens up like a butterfly, be sure to leave the tail attached. This method will ensure that the prawns are thoroughly cooked.
Heat the oil in a wok or frying pan and stir-fry the garlic and onion over medium heat until light brown in appearance. Add the chilli jam and stir fry for a few seconds until fragrant. Add the prawns and stir fry over high heat until the prawns open up and turn pink. Add the cooked rice, light soy sauce and sugar. Stir fry for another 3 - 4 minutes. Add the schallots and mix well. Taste and add seasoning if necessary.
Just before serving squeeze lime over rice.
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