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Post by braided-rug on Jan 25, 2006 16:17:17 GMT 10
Fried Rice
1 cup left over rice 1 egg 2 tabs oil 1/4 teaspoon fresh ginger from jar in fridge 1 spring onion 1/4 red capsicum or very small tin capsicum 100g can peeled prawns 200g can baby corn spears 1 tab salt reduced soy sauce
Break egg into bowl and lightly beat with water using the fork. Heat one third of the oil in wok or non-stick frying pan and pour in egg mixture. Cook until set. Using the egg lifter, transfer cooked egg to a plate and slice into strips. Wash and finely slice spring onions and red capsicum. Open can prawns and corn spears. Drain liquid. Heat remaining oil in wok or frying pan, stir in ginger and add the red capsicum and prawns. Stir gently on medium heat for 2 minutes. Add the corn and stir for 1 minute. Add the rice, then increase heat and stir for about 5 minutes until heated through. Stir in the sliced egg and soy sauce and serve.
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