Ingredients
- 540 g long grain rice pre-cooked
- 2 eggs beaten
- 3 tbsp groundnut oil
- 12 pieces tiger prawns large
- 2 garlic cloves
- 1 tsp ginger grated
- 1 tbsp runny honey
- 1 onion chopped
- 100 g frozen vegetables peas and carrots
- 100 g sweet corn
- 3 tbsp soy sauce
- 1 tsp red chilli flakes
Units:
Instructions
- Rinse prawns and butterfly the prawns
- Mix the grated ginger, crushed garlic and runny honey, and spread this over the prawns. Leave to marinate for at least 15 minutes.
- Heat one tablespoon of groundnut oil, and fry the prawns until they turn pink. Turn them over in the pan ensuring that they are cooked through. Once cooked, remove from heat and set aside.
- Heat 2 tablespoons of groundnut oil until just about smoking. Add the chopped onions, peas and carrots and fry until tender. Pour in the beaten eggs and scramble for about 20 - 30 seconds before adding the cooked rice. Keep stirring continuously while the rice fries. Season well with soy sauce, and chilli flakes. Stir through and keep frying the rice until everything is combined and heated through.