Rice Recipes - Fried Jasmine Rice with Prawns Recipe

Ingredients

• 45ml/3 tbsp vegetable oil

• 1 egg, beaten

• 1 onion, chopped

• 15ml/1 tbsp chopped garlic

• 15ml/1 tbsp shrimp paste

• 1 kg/2 1/4lb/4 cups cooked jasmine rice

• 350g/12oz cooked peeled prawns (shrimp)

• 50g/2oz thawed frozen peas oyster sauce, to taste

• 2 spring onions (scallions), chopped

• 15-20 Thai basil leaves, roughly snipped, plus an extra sprig, to garnish

Serves 4-6

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Method:

1. Heat I15ml/1 tbsp of the oil in a wok or frying pan. Add the beaten egg and swirl it around to set like a thin pancake.

2. Cook the pancake (on one side only) over a gentle heat until golden. Slide the pancake on to a board, roll up and cut into thin strips. Set aside.

3. Heat the remaining oil in the wok or pan, add the onion and garlic and stir-fry for 2-3 minutes. Stir in the shrimp paste and mix well until thoroughly combined.

4. Add the rice, prawns and peas and toss and stir together, until everything is heated through.

5. Season with oyster sauce to taste, taking great care as the shrimp paste is salty. Mix in the spring onions and basil leaves.

6. Transfer to a serving dish and top with the strips of egg pancake. Serve, garnished with a sprig of basil.

When you only have a short time for lunch, this simple stir-fry will fill the gap.

Cook's Tip: Thai basil, also known as holy basil, has a unique, pungent, favor that is both spicy and sharp. It can be found in most Asian food stores.