Chunky and Spicy Prawn Fried Rice
Chinese Cuisine lends itself to buffets well. Try out our version of fried rice with spicy prawns that will leave your diners gushing for more.
Ingredients
Chunky and Spicy Prawn Fried Rice:
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Sesame Oil 75 ml
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Prawns, de-veined and peeled 1 kg
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Spring Onion, sliced 50 g
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Garlic crushed 20 g
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Green chilli, halved 40 g
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Dark soy sauce 45 ml
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Fish Sauce (optional) 35 ml
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Rice, cooked 1.5 kg
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Green peas, cooked 200 g
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Bean sprout 100 g
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Eggs, beaten 6 pc
Preparation
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Chunky and Spicy Prawn Fried Rice:
- Pour the beaten eggs into a hot, lightly greased frying pan and cook for 1-2 minutes until eggs are set.
- Place omelet onto a chopping board, cool, roll up and slice thinly.
- Pat prawns dry with paper towels. Heat sesame oil in a wok or open deep frying pan. Add prawns and cook until they turn pink. Set aside and keep warm.
- Add spring onions, garlic, green chillies and stir-fry over medium heat for 1 minute. Add Knorr Professional Chilli Garlic Sauce, Knorr Professional Chicken Stock Powder, dark soy sauce, fish sauce and Knorr Professional Lime Seasoning.
- Return the prawns to the wok with the cooked rice, green peas and bean sprouts and toss together in the sauce. Continue stir-frying until the rice and prawns are hot.
- Carefully stir through the sliced omelet.
