Ginger Prawn Rice

This delicious fried rice is ready in a flash!

The ingredient of Ginger Prawn Rice

• 5cm piece ginger peeled
• 3 garlic cloves peeled
• 1 small red chilli
• 1 tsp salt
• 3 tbsp peanut oil
• 2 eggs lightly beaten
• 1 red capsicum deseeded cut into 1cm dice
• 227g can water chestnuts sliced
• 125g baby corn sliced into rounds
• 300g peeled green prawns
• 3 cups cooked cold jasmine rice you will need 1 cup uncooked rice
• 1 tbsp tomato sauce
• 1 1 2 tbsp oyster sauce
• 3 shallots sliced finely diagonally

The Instruction of ginger prawn rice

• use a mortar and pestle to blend the ginger garlic chilli and salt to a paste
• heat 1 tablespoon peanut oil in a wok over a high heat pour in the egg tilt the wok quickly to form a thin omlette cook for 1 minute transfer to a chopping board roll up and slice crossways to make thin strips
• heat the remaining peanut oil in the wok over a high heat add the paste cook for 1 minute add the capsicum water chestnuts corn and prawns stir fry for 3 minutes or until the prawns are almost cooked through
• add the rice stir fry for 2 minutes or until the spices are evenly distributed through the rice stir through the tomato sauce and oyster sauce serve the rice topped with the egg strips and sliced shallots

Nutritions of Ginger Prawn Rice

fatContent: 464 855 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 3 5 grams saturated fat
sugarContent: 51 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post