I love fried rice. This one is with scampi.
I used freezed uncooked scampi from the supermarked.
A tip is to always cook double portion of jasmine rice. Put the leftover rice in the fridge and the next day
you are half way to a delicious fried rice. Half the job is already done.
I used freezed uncooked scampi from the supermarked.
A tip is to always cook double portion of jasmine rice. Put the leftover rice in the fridge and the next day
you are half way to a delicious fried rice. Half the job is already done.
Scampi fried rice
4 servings
21 oz raw scampi/king prawns de-veined
4 tbsp neutral oil
4 eggs, lightly beaten
2 stalks celery, finely chopped
1 tbsp ginger, finely chopped
3 garlic cloves, finely chopped
1/2 red chili, chopped
4 cups steamed jasmine rice
2 tbsp shao hsing rice wine or dry sherry
2 tbsp oyster sauce
2/3 cup spring onion, finely chopped
2 tsp sea salt
Fresh cilantro
Use cold leftover jasmine rice if you have, if not steam the rice first.
Heat half the oil in a wok until surface seems to shimmer. Pour beaten eggs and leave to cook
without stirring for 10 seconds. Fold the eggs over and lighly scramble with a spatula. Cook further for one minute.
Remove the omelett and let it drain on a kitchen paper.
Heat remaining oil in the hot wok and stir fry scampi, ginger, garlic, chili and celery for 30 seconds.
Add rice wine (sherry), oystersauce and omelett and cook for another minute. Break up the omelett to small pieces. Add the rice and stir to combine. Last add spring onion, cilantro and salt.
Serve
4 servings
21 oz raw scampi/king prawns de-veined
4 tbsp neutral oil
4 eggs, lightly beaten
2 stalks celery, finely chopped
1 tbsp ginger, finely chopped
3 garlic cloves, finely chopped
1/2 red chili, chopped
4 cups steamed jasmine rice
2 tbsp shao hsing rice wine or dry sherry
2 tbsp oyster sauce
2/3 cup spring onion, finely chopped
2 tsp sea salt
Fresh cilantro
Use cold leftover jasmine rice if you have, if not steam the rice first.
Heat half the oil in a wok until surface seems to shimmer. Pour beaten eggs and leave to cook
without stirring for 10 seconds. Fold the eggs over and lighly scramble with a spatula. Cook further for one minute.
Remove the omelett and let it drain on a kitchen paper.
Heat remaining oil in the hot wok and stir fry scampi, ginger, garlic, chili and celery for 30 seconds.
Add rice wine (sherry), oystersauce and omelett and cook for another minute. Break up the omelett to small pieces. Add the rice and stir to combine. Last add spring onion, cilantro and salt.
Serve