Seafood Fried Rice
Serves 4
Ingredients
Method
1 tbsp. Vegetable Oil
500 g. Tiger Prawns (Fresh )
2 Eggs (Lightly Whisked)
75 g. Carrots Diced
85 lb. Peas (Frozen)
80 g. Sweetcorn (Tinned)
420 g. Long Grain Rice (Cooked)
1 tbsp. Satay Sauce
½ tbsp. Sesame Oil
1 tsp. Salt (Kosher)
2 tsp. Maggi Sauce
2 Onions (Spring Onions Finely Sliced)
8 g. Sesame Seeds (White)
Put a pan or wok on a medium heat and when hot add the prawns and fry until the prawns turn pink then turn them over and fry on the other side until they are cooked through. Remove from the pan and keep warm. In the pan or wok add the beaten egg and stir and flip until the eggs are scrambled and cooked.
Now add the carrots, sweetcorn and peas and cook for 1-2 minutes, turn the heat up to high and add the rice and mix thoroughly so that everything is well combined and mixed.
Add the satay sauce together with the sesame oil and maggi. Season with salt and again mix thorough. Add the prawns back in and mix through. Finally add the spring onions and sauté.Sprinkle with sesame seeds and serve.