Fried Rice With Shrimp
This is a tasty dish in itself if served, as here, with shrimp/prawns. But just as easily you can substitute pork, chicken, beef or peppers and add your favorite vegetables.
Ingredients
- 2 tablespoon vegetable or peanut oil groundnut oil
- 3 eggs lightly beaten
- 100 g shrimp prawns (raw, de-veined)
- 100 g smoked bacon finely chopped, or lardons
- 3-4 spring onions finely chopped
- 150 g long grain rice basmati works well here, cooked before hand and chilled
- 1 teaspoon salt
- 1 tablespoon Hoisin sauce
- 1 tablespoon light soy sauce
Instructions
- In a hot wok, heat 1 tablespoon of oil and pour in the eggs. Cook, stirring, until the eggs are lightly set. Remove before they become crispy, and set aside.
- Add remaining oil and stir-fry the shrimp, bacon and spring onions for 2-3 minutes, stirring constantly. If your bacon is thick, you may want to start this first to cook a little longer than the shrimp and onion.
- Add the rice and the salt, and cook until the rice is warmed through.
- Add the Hoisin and light soy sauce.
- Fold in the eggs, and serve.
Notes
NOTE:
Rice should be cooked ahead of time and cooled in the fridge for best results to avoid a mushy mess.
Chicken, sliced pork or chopped peppers, can be substituted for the shrimp.
Add your favorite vegetables.
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