Ingredients
Chunky and Spicy Prawn Fried Rice:
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Sesame Oil 75.0 ml
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Prawns, de-veined and peeled 1.0 kg
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Spring onion, sliced 50.0 g
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Garlic crushed 20.0 g
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Green chilli, halved 40.0 g
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Knorr Professional Chilli Garlic Sauce (4x4kg) 200.0 g
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Knorr Professional Chicken Stock Powder (6x1kg) 40.0 g
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Dark soy sauce 45.0 ml
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Fish Sauce (optional) 35.0 ml
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Rice, cooked 1.5 kg
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Green peas, cooked 200.0 g
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Bean sprout 100.0 g
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Eggs, beaten 6.0 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.
