Go to, dead easy, pick up the ingredients on the way home from the market for next to nothing, delicious and pretty healthy to boot. This fried rice recipe is an easy knock up at home version of ubiquitous staple, always a very popular dish. This one doesn't include eggs or pork on purpose; instead its all about the prawns and vegetables.
Prawn fried rice
Serves 4 with plenty other dishes. Or on its own. You do what you want.
1 tblsp olive oil
500g fresh prawns, peeled and de-veined
50g shiitake or button mushrooms, halved
1 courgette, thinly sliced
1 small carrot, thinly sliced
50g green beans, cut into 2.5cm pieces
a handful of corn kernels
500g hot steamed rice
2 tsp shoyu sauce
1 tsp freshly ground black pepper
1 spring onion, thinly sliced, to serve
Heat the oil in a wok or a big non stick sauté pan and stir-fry the prawns for barely a minute over a high heat.
Remove and set aside. Add the mushrooms, courgette, carrot, green beans and corn and stir-fry for a couple of minutes. Stir in the hot rice and shoyu sauce, season with pepper and mix thoroughly.
Return the prawns to the pan and stir-fry the rice mixture for a couple of minutes. Serve sprinkled with the spring onions.