egg fried riceby Paula Wilson |
| Preperation time: 15 mins Cooking time: 15 mins Serves: 4 |
| Recipe Ingredients |
| 250g long grain white rice; 2 large eggs, cooked and left to cool; 100g roast pork loin, trimmed of fat and diced; 125g peeled cooked tiger prawns; 125g frozen petit pois; 6 spring onions, trimmed and sliced; 1 red pepper, deseeded and sliced; 1 tbsp sesame oil; 2 tbsp sunflower oil; 2 tbsp soy sauce; 1 tsp salt. |
| Recipe Method |
| Boil the frozen peas for 1 minute and
drain. In a bowl put the eggs and sesame oil and beat with a fork until mixed. In a wok heat the sunflower oil and add the pork, spring onions and red pepper and stir-fry for 2 mins. Add the cooked rice and salt and stir-fry for another 4 minutes. Add the prawns and heat through. Add the egg mixture and cook, strirring, for 1 minute or until the egg has set. Serve spinkled with the soy sauce. |
| More recipes: |
| Mixed
pepper salad with prawns Chinese crispy fried noodles Curried scrambled egg prawn fried rice Tropical chicken salad |
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