Home-Styled Fried Rice |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | ||||||||||||
| INGREDIENTS: | ||
| 150ml/5fl oz/2/3 cup vegetable or peanut oil | 120g/4 oz young leeks, finely chopped | 6 eggs, beaten |
| 500g/1 lb/2 cups cooked prawns (shrimp) | 120g/4 oz frozen peas, blanched and drained | 120g/4 oz canned sweetcorn (optional) |
| 750 g/1-1/2 lb leftover cooled, cooked long-grain rice, grains gently separated with wet hands | ||
| 1 | Heat the wok and add the oil. When it just begins to smoke, stir-fry the leeks for 30 seconds or until just soft. Push to the side of the pan. Pour in the beaten egg and leave until it begins to form an omelette. Then gently stir it until it all hardens. |
| 2 | Add the prawns (shrimp), peas and sweetcorn, if using, and mix everything together gently so that the egg breaks up into chunky pieces and heats through. |
| 3 | Add the rice. If it is lumpy, beat it against the side of the pan with the back of a spoon, taking care not to smash the other ingredients. Stir all the ingredients together and heat through. Serve hot. |